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CONCHAS (COILED SWEET ROLLS)

3 1/2 cups flour
1/4 cup sugar
1 teaspoon salt
1 package dry yeast
butter or margarine, softened
2/3 cup warm water
2 eggs, room temperature
1/2 cup honey
3/4 cup chopped almonds

Mix 3/4 cup flour, sugar, salt and undissolved yeast in large bowl.
Add softened butter. Gradually add water and beat 2 minutes on
medium speed of electric mixer, scraping bowl occasionally. Add
eggs and 1/2 cup flour. Beat on high speed 2 minutes, scraping
bowl occasionally. Stir in enough additional flour to make stiff
dough. Turn out onto lightly floured board and knead until smooth
and elastic, 5 to 10 minutes. Place in greased bowl, turning to
grease top. Cover and let rise in warm place until doubled.

Punch dough down. Divide in halves. On lightly floured board, roll
half of dough to 15- x 12-inch rectangle. Spread with 2 tablespoons
softened butter. Fold in half. Roll out again to 15- x 12-inch
rectangle. Spread with 2 tablespoons more butter. Fold in half and
roll out to 18- x 6-inch rectangle. Cut dough lengthwise into 6
(1-inch) strips. Fold each strip in half lengthwise so that it is
1/2-inch wide. Gently roll to round and lengthen each strip to rope
1/4 to 1/2 inch in diameter. Hold one end of each rope firmly and
wind dough loosely around to form coil. Tuck end underneath. Place
on greased baking sheets about 2 inches apart. Repeat with remaining
dough. Cover and let rise in warm place until doubled. Heat honey
until thin. Gently brush rolls with half of honey and sprinkle with
almonds. Bake at 400xF 15 minutes or until browned. Remove from
baking sheets and cool on wire racks. Drizzle while hot with
remaining honey.

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