Name: Delicious Vanilla Pan de Mallorca Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 3 h
Cuisine: Puerto Rican
Ingredients: 1 packet dry yeast (1/4 oz); 1/2 cup milk, lukewarm; 1 1/2 cups water, lukewarm; 8 egg yolks; 3/4 cup white sugar; 2 sticks butter (1/2 lb.), melted and cooled to lukewarm + 1 stick for brushing; 6 1/2 cups bread flour (plus extra for dusting); 1 teaspoon salt; Powdered sugar (for dusting)

Why You’ll Love This Recipe

Mallorca bread, or Puerto Rican sweet bread rolls, are an irresistible treat that combines a rich, buttery flavor with a soft, fluffy texture. The sweet rolls are perfect for breakfast, brunch, or as an afternoon snack. Topped with a dusting of powdered sugar, they provide the perfect balance of sweetness. Whether you’re sipping coffee or enjoying them on their own, these rolls are sure to become a new favorite in your kitchen.

Ingredients

1 packet dry yeast (1/4 oz)
1/2 cup milk, lukewarm
1 1/2 cups water, lukewarm
8 egg yolks
3/4 cup white sugar
2 sticks butter (1/2 lb.), melted and cooled to lukewarm + 1 stick for brushing
6 1/2 cups bread flour (plus extra for dusting)
1 teaspoon salt
Powdered sugar (for dusting)

Directions

Mix Wet Ingredients: In the bowl of a stand mixer, whisk together egg yolks, sugar, and melted butter until well combined.
Activate Yeast: In a separate large bowl, combine the lukewarm milk and water. Sprinkle in the yeast and let it sit for about 1 minute to activate.
Combine Mixtures: Add the yeast mixture to the egg mixture and whisk to combine.
Add Dry Ingredients: In another large bowl, whisk together the salt and bread flour. Gradually add the flour mixture to the egg mixture one cup at a time, using the dough hook attachment on the stand mixer. Continue mixing until the dough just comes together.
Knead Dough: Turn the dough out onto a floured work surface and knead until the dough becomes tacky, but not too sticky.
First Rise: Transfer the dough to a bowl, cover it with a kitchen cloth, and let it rise at room temperature for about 2 hours or until it doubles in size. Alternatively, you can refrigerate it overnight for a slower rise.
Shape Rolls: Line two aluminum sheet pans with parchment paper. Flour a clean surface and turn the dough out. Divide it into 12 even pieces. Roll each piece into a 1/2-inch rope and form them into coiled buns, tucking the end of each rope underneath.
Second Rise: Place 6 rolls per sheet pan and cover loosely with a kitchen towel or plastic wrap. Let them rise for another 45 minutes.
Bake: Preheat your oven to 350°F (175°C). Brush the rolls gently with melted butter. Bake for 20-25 minutes or until the tops are golden and the rolls are just beginning to brown.
Cool & Serve: Once baked, allow the rolls to cool slightly before sifting powdered sugar generously over them. Enjoy with a cup of coffee or tea!

Servings and Timing

Servings: This recipe makes 12 rolls, perfect for serving a small group or family.
Preparation time: 30 minutes
Resting time: 2 hours (or overnight if you refrigerate the dough)
Baking time: 20-25 minutes
Total time: Approximately 3 hours (or 8 hours if the dough rises overnight)

Variations

Cinnamon Sugar: Add cinnamon to the powdered sugar or mix a little into the dough for a twist on the classic flavor.
Chocolate Chips: For a sweeter, dessert-like version, fold chocolate chips into the dough before shaping.
Fruit: You can also add dried fruits, such as raisins or currants, to the dough for a fruity variation.

Storage/Reheating

Storage: Store any leftover rolls in an airtight container at room temperature for up to 2-3 days.
Reheating: To reheat, wrap the rolls in foil and warm them in the oven at 300°F for 5-10 minutes. Alternatively, you can microwave them for about 10-15 seconds.

FAQs

Can I make these rolls in advance?
Yes, you can prepare the dough the night before, refrigerate it, and shape and bake the rolls the next day.
Can I freeze the dough?
Absolutely! You can freeze the dough after the first rise. Just shape the rolls and place them on a baking sheet, freeze until firm, and then transfer them to a freezer bag. To bake, thaw them overnight and let them rise before baking.
What can I serve these rolls with?
These rolls are delicious with coffee, hot chocolate, or tea. You can also serve them with butter, jam, or cream cheese for an added treat.

Conclusion

Mallorca bread is a must-try Puerto Rican pastry that brings a taste of the island to your kitchen. With its soft texture and sweet flavor, these rolls are perfect for any occasion—whether you’re treating yourself or sharing with friends. The simple ingredients and easy steps make this recipe accessible, while the delightful results are sure to impress everyone who tries them. Enjoy this comforting, homemade treat with a cup of coffee or a special breakfast!

Delicious Vanilla Pan de Mallorca Rolls

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Mallorca bread, or Puerto Rican sweet bread rolls, are an irresistible treat that combines a rich, buttery flavor with a soft, fluffy texture. These sweet rolls are perfect for breakfast, brunch, or as an afternoon snack. Topped with a dusting of powdered sugar, they provide the perfect balance of sweetness. Whether you’re sipping coffee or enjoying them on their own, these rolls will become a new favorite in your kitchen

Author: Tina
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 3 hour
Yield: 12 servings
Category: Breakfast
Method: Baking
Cuisine: Puerto Rican
Diet: Vegetarian

Instructions

Mix Wet Ingredients:
In the bowl of a stand mixer, whisk together egg yolks, sugar, and melted butter until well combined.
Activate Yeast:
In a separate large bowl, combine the lukewarm milk and water. Sprinkle in the yeast and let it sit for about 1 minute to activate.
Combine Mixtures:
Add the yeast mixture to the egg mixture and whisk to combine.
Add Dry Ingredients:
In another large bowl, whisk together the salt and bread flour. Gradually add the flour mixture to the egg mixture one cup at a time, using the dough hook attachment on the stand mixer. Continue mixing until the dough just comes together.
Knead Dough:
Turn the dough out onto a floured work surface and knead until the dough becomes tacky, but not too sticky.
First Rise:
Transfer the dough to a bowl, cover it with a kitchen cloth, and let it rise at room temperature for about 2 hours or until it doubles in size. Alternatively, refrigerate it overnight for a slower rise.
Shape Rolls:
Line two aluminum sheet pans with parchment paper. Flour a clean surface and turn the dough out. Divide it into 12 even pieces. Roll each piece into a 1/2-inch rope and form them into coiled buns, tucking the end of each rope underneath.
Second Rise:
Place 6 rolls per sheet pan and cover loosely with a kitchen towel or plastic wrap. Let them rise for another 45 minutes.
Bake:
Preheat your oven to 350°F (175°C). Brush the rolls gently with melted butter. Bake for 20-25 minutes or until the tops are golden and the rolls are just beginning to brown.
Cool & Serve:
Once baked, allow the rolls to cool slightly before sifting powdered sugar generously over them. Enjoy with a cup of coffee or tea!

Notes

Storage: Store any leftover rolls in an airtight container at room temperature for up to 2-3 days.
Reheating: To reheat, wrap the rolls in foil and warm them in the oven at 300°F for 5-10 minutes, or microwave them for about 10-15 seconds.
Make Ahead: You can prepare the dough the night before, refrigerate it, and shape and bake the rolls the next day.
Freezing Dough: Freeze the dough after the first rise. Shape the rolls, freeze until firm, then transfer to a freezer bag. To bake, thaw them overnight and let them rise before baking.