Found the following that looks like what's your're requesting.
---------- Recipe via Meal-Master (tm) v8.02
Title: CONCHAS (COILED SWEET ROLLS)
Categories: Breads, Mexican
Yield: 12 servings
3 1/2 c Flour (More If Necessary)
1/4 c Sugar
1 ts Salt
1 pk Dry Yeast
Butter Or Margarine Softened
2/3 c Very Warm Water
2 Eggs, Room Temperature
1/2 c Honey
3/4 c Chopped Almonds
Mix 3/4 cup flour, sugar, salt and undissolved yeast in large bowl.
softened butter. Gradually add water and beat 2 minutes on medium
electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup
Beat on high speed 2 minutes, scraping bowl occasionally. Stir in
additional flour to make stiff dough. Turn out onto lightly floured
and knead until smooth and elastic, 5 to 10 minutes. Place in
turning to grease top. Cover and let rise in warm place until
Punch dough down. Divide in halves. On lightly floured board, roll
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.
with 2 tablespoons more butter. Fold in half and roll out to 18- x
rectangle. Cut dough lengthwise into 6 (1-inch) strips. Fold each
half lengthwise so that it is 1/2-inch wide. Gently roll to round
lengthen each strip to rope 1/4 to 1/2 inch in diameter. Hold one
each rope firmly and wind dough loosely around to form coil. Tuck
underneath. Place on greased baking sheets about 2 inches apart.
with remaining dough. Cover and let rise in warm place until
honey until thin. Gently brush rolls with half of honey and sprinkle
almonds. Bake at 400ųF 15 minutes or until browned. Remove from
sheets and cool on wire racks. Drizzle while hot with remaining
From: The Los Angeles Times.
Georgette & Dave Burnside
Recipes, Tatting, Knitting, Crochet, & Scanners