Make the matcha pan dulce dough
Hydrate the yeast. Add 1 packet of active dry yeast to water that’s 100-110F degrees, and give it a stir; let it get foamy and bubbly to about double its original volume.
Mix the bread flour, matcha, eggs, egg yolk, and salt in the bowl of a KitchenAid mixer, set with the dough hook. Start the mixer at a low speed.
Pour the yeast-water mixture into the flour-matcha-eggs mixture and mix at medium-high speed for 3-4 minutes.
Add the butter in -- continue to mix for another 3-4 minutes.
Lastly, add the sugar -- rain in the sugar slowly, mixing for another 3 - 4 minutes or until the dough is gooey, sticky, elastic and very smooth.
Turn dough out of the mixer onto a floured surface, form into a ball, place in a greased bowl. Cover with plastic or a kitchen towel and let rise at room temperature (70-75F) until doubled in size, about 2-3 hours.
Make the matcha pan dulce shell top
Cream the shortening and sugars together in the bowl of a KitchenAid mixer, set with the paddle hook. Then beat in the matcha, flour, and salt; it will be crumbly.
Turn out the mixture onto a work surface, and use your hands to press the mixture together into a disc.
Assembling the pan dulces
Prep your baking sheets with parchment paper or Silpat sheets.
Divide dough into 12 equal pieces and form into balls. Then, slightly press them flat, as in a thick disk. Leave about 2 inches of space between each of the pan dulces so they will have room to expand.
Divide your shell topping into 12 equal pieces. Form each into a ball and flatten into a thin disk. If you have a pan dulce mold, press it on the sugar topping. If you don't have one, cut through the sugar topping with a knife or edge of a circle cutter, making shell-type lines. Place the disk on top of each dough ball and lightly press down. The top should cover basically the whole surface.
Leave the prepared pan dulces out on your lined baking tray and let them rise again, for about 2 hours -- until they've almost doubled in size. Preheat the oven to 350 F during the last 15-20 minutes of rising time.
Place the tray into the oven and bake for 15-20 minutes, or until the pan dulces are barely brown around the edges and have puffed up.
Carefully remove to a wire rack to finish cooling.