Mexican Christmas Rolls

Traditional rolls call for sardines. I omitted the sardines.

I bought them.

I tried them.

They are disgusting.   Not according to the dogs. But yeah, blech. Next time, I might try anchovies instead.  But for now:

Rolls:  makes 10*

2 1/2 – 2 3/4 cups all purpose flour, divided
2 tsp instant yeast
1 tsp salt
2 tablespoons sugar
4 tablespoons butter, room temperature
1 egg
1/2 cup warm milk, not above 105 degrees
1/4 cup dark beer
veg oil or pan spray as needed

*The filling listed below is only enough for about 5 rolls.  I froze the plain ones for sandwiches. If you want 10 christmas rolls, double the filling recipe below.


1/2 lb chorizo
1 small onion, diced fine
1 serrano or jalapeno, diced fine (seeds/ribs removed if desired)
1 pinch dried oregano
veg oil as needed
salt and pepper to taste

Butter Topping:

2 tablespoons butter, melted

Stir together 2 1/4 cup flour, yeast, salt, and sugar.  Add butter, egg, beer, and milk.

Stir together until ingredients are thoroughly mixed.  Set aside remaining 1/2 cup flour. Knead for 3-5 minutes, until smooth, adding flour as needed to prevent the dough from sticking.  This is a wet dough, it will be a little tacky.

Put dough in a large bowl coated with a little oil or pan spray, cover with plastic, and let rise in a warm place, free of drafts, until doubled, 45 minutes – hour.


Heat pan on medium.  Add chorizo.  Break up with spatula.  When the chorizo is mostly brown, add vegetable oil if the pan is dry, otherwise add peppers, onion, and oregano.  Add a small pinch of salt.  Cook until onion is soft, about 5 more minutes.  Allow to cool.

Back to rolls:

Turn dough onto a well floured surface.

Divide into ten equal pieces.

Press four pieces into a rough circle.  Fill with about 2 tablespoons of filling (recipe below).

Pinch dough tightly around filling. Place “seam” down in a pan coated with oil or pan spray. Set aside remaining filling. Shape the rest of the dough into balls and place in a pan coated with oil or pan spray.

Cover and let rise in a warm place, free from drafts, until doubled, about 45 minutes.

Preheat oven to 375.  Brush tops with 1 tablespoon of melted butter. Bake for 15-18 minutes, until golden brown. Brown the rest of the butter on the stove.  Brush with warm brown butter as rolls come out of the oven.

Allow to cool.

Cut rolls, lay cut side up on baking sheet, top one side with filling.  Bake for 5-10 minutes, until toasty and warm.

Add crema.  If you’re me.  Because I do things like that.


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