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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
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)
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!
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.