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Conchas (aka concha bread) are probably the most recognizable of all Mexican pan dulce. Pan dulce means sweet bread in Spanish—think of these little breads as the brioche of Mexico. While not quite a Mexican dessert, conchas have a delicious sugary topping, often flavored with vanilla, chocolate, or cafe con leche. (This recipe includes a basic vanilla topping with an optional chocolate twist.) The flavor of the concha bread itself is only slightly sweet. If you're looking for something more decadent from Mexico, try churros, flan, or tres leches cake. 

The name concha comes from the Spanish word for seashell, which makes sense when you see the gorgeous striated pattern atop the rolls. The easiest way to get that signature seashell pattern is by using a conchas mold (pretty easy to find on the Internet), but if you prefer, you can use a generously floured paring knife to create your own unique designs too. When using the mold, it may take a couple of tries to get the hang of it. Keep going!

Pro tip: If you have an instant-read thermometer, use it when you proof the yeast. The right temperature will encourage those tiny organisms to become foamy and eventually cause the dough to rise.

(1/4-oz.) packet active dry yeast (2 1/4 tsp.)

to 4 1/2 c. all-purpose flour

(1 stick) unsalted butter, cut into 16 pieces, room temperature, plus more for bowl

all-purpose flour, plus more for assembly

Conchas are best the day they are baked but will keep, tightly covered at room temperature for about 3 days. If you like, reheat in the oven at 350° until warm.