Bisquets are Mexican soft breakfast rolls that are a little sweet, a little savory and are perfect for a great breakfast.
200 gr (2 sticks) butter at room temperature
500 gr (17.6 oz) AP flour
15 gr (.5 oz) dry yeast
15 gr (.5 oz) baking powder
150 ml (1/2 cup) milk
1 TBSP vanilla extract
10 gr (about 2 TBSP) salt
75 gr (2.65 oz) sugar
Warm up milk and dissolve yeast in it.
Mix flour with baking powder. Add butter and with your fingers mix it with the flour until it is incorporated.
Add eggs, milk, yeast, vanilla, salt and sugar. Knead for 3 minutes if using a mixer or 5 minutes if kneading by hand. Be sure to not over-knead. The dough has to break easily when you pull a small piece of it. The dough will be sticky at this point, but not too sticky.
Turn onto a floured surface and roll it into a rectangular sheet. With your fingers tear the surface of the sheet so it sticks to itself when folding it. Fold it in three and roll again. Repeat one more time.
Roll the dough into a ¾" to 1" sheet.
With a round cutter (3" to 4" in diameter approx.) cut the dough and place the circles on a greased baking sheet.
With a smaller cutter (1" in diameter approx.) mark the circles in the middle of the bisquet.
Brush bisquets with egg wash and let them rise in a warm place for about 45 minutes or until they double in size.
Bake at 380°F for 15 minutes or until golden brown.
Recipe by What's Cooking, Mexico? at http://whatscookingmexico.com/2010/01/13/bisquets/