Print

Delicious Vanilla Pan de Mallorca Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

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)

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.