Pan de Mallorca (Puerto Rican sweet rolls)

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5 from 3 votes

Pan de Mallorca (Puerto Rican sweet rolls)

These egg-rich sweet rolls are dusted with sugar and make a delicious breakfast or snack.

Prep Time20

Cook Time15

rise time (approx)2

Total Time35

Course: Breakfast, Snack

Cuisine: American, Puerto Rican

Servings: rolls

Calories: 358kcal

Author: Caroline's Cooking

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Ingredients

1 teaspoon active dried yeast (can also use instant yeast)
¼ cup water warm
¼ cup milk warm
8 tablespoon unsalted butter (8tbsp is 1 stick), melted and cooled
3 egg yolks
¼ cup sugar
2 cups bread flour (or all purpose/plain if unavailable)
¼ teaspoon salt
a little powdered sugar/icing sugar to serve

US Customary - Metric

Instructions

Put the warm water and milk together in a small bowl and sprinkle over the yeast. Leave a couple minutes to start to activate while you prepare other ingredients. Note the water & milk mix should just be tepid, not hot, so it doesn't kill the yeast.
Set aside 2 tablespoon of the butter for later. Whisk together the remaining melted butter, sugar and egg yolks until well combined.
Add the yeast mixture to the butter-egg mixture and mix then add the flour and salt. Mix well so it comes together as a ball of dough. The dough should be pretty soft and slightly sticky but still come away from your hands and the bowl easily. If too soft, add a little more flour, and if it feels dry, add a little more milk.
Knead the dough slightly for a couple minutes then put in a bowl, cover with a cloth or cling wrap/film and set aside in a warm room-temp for approx 40 mins - 1 hour until the dough doubles in size.
Prepare a baking sheet/tray by lining with a silicone mat or parchment. (A light colored baking sheet is recommended so the base doesn't darken too much.)
Gently knock back (deflate) the dough and divide into 6 equal pieces. Roll each piece on a lightly floured surface into a smooth ball then roll it out into a long rope, around ¾ inch (2cm) thick and 18 inches (45cm) long. Roll up the rope of dough in a coil so it's touching the dough next to it but not overly tight. Brush the side of the dough with a little melted butter as you go to help it stick. Transfer to the prepared baking sheet.
Repeat with the remaining pieces of dough and make sure you leave a good 2 inches (5cm) or more between the dough coils. Lightly cover the tray and leave at warm room temp for around 40 mins - 1 hour to double in size again - it can be hard to tell but you should see a noticeable increase in size.
Pre-heat the oven to 375F/190C. Brush the top of the rolls with additional melted butter then bake for approx 12-15 minutes until the tops are golden. Allow to cool slightly then sprinkle with powdered sugar/icing sugar before serving.

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