If you have a soft spot for tender, sweet bread that’s bursting with warm vanilla flavor, then you are absolutely going to fall in love with this Vanilla Pan de Mallorca Rolls Recipe. These Puerto Rican breakfast rolls have the perfect delicate crumb and just the right amount of sweetness to make every bite feel like a cozy hug. Whether enjoyed fresh out of the oven with a sprinkle of powdered sugar or alongside your morning coffee, these coiled sweet rolls bring a delightful homemade charm that’s surprisingly simple to create.
Ingredients You’ll Need
Gathering the right ingredients for this Vanilla Pan de Mallorca Rolls Recipe is a joy because each one plays a crucial role in building that soft, buttery, vanilla-infused experience you crave. From the creamy milk to the fragrant vanilla extract, each component adds to the perfect balance of texture, taste, and aroma.
- Whole milk, ¾ cup: Adds creaminess and helps create a tender crumb.
- Unsalted butter, ¼ cup: Offers rich flavor and buttery softness.
- Granulated sugar, ¼ cup: Sweetens the dough just enough to delight your taste buds.
- Active dry yeast, 1 packet (2¼ tsp): The magic behind the dough’s rise and airy texture.
- Warm water (110°F), ¼ cup: Activates the yeast to ensure a good rise.
- Large eggs, 2: Contribute structure and richness to the dough.
- Vanilla extract, 1 teaspoon: The star flavor that makes these rolls unmistakably special.
- Salt, ½ teaspoon: Balances the sweetness and enhances flavor complexity.
- All-purpose flour, 3½ cups (plus more for dusting): Forms the foundation of the dough’s structure.
- Melted butter, 2 tablespoons (for brushing): Adds a golden sheen and extra softness after baking.
- Powdered sugar (for dusting): Gives a beautiful final touch of sweetness and visual appeal.
How to Make Vanilla Pan de Mallorca Rolls Recipe
Step 1: Prepare the Milk Mixture
Start your journey to these irresistible rolls by gently warming the milk, butter, and sugar in a saucepan over medium heat. Stir until the butter fully melts and the sugar dissolves, which not only blends the flavors but creates a lovely base for a tender dough. Once combined, take it off the heat and cool until just warm to avoid killing the yeast in the next step.
Step 2: Activate the Yeast
In a small bowl, dissolve your active dry yeast in warm water (around 110°F). Let it stand for 5 to 10 minutes until it becomes foamy, signaling that the yeast is happily alive and ready to help your dough rise to fluffy perfection.
Step 3: Combine Wet Ingredients and Add Flour
Whisk the eggs, vanilla extract, and salt together in a large mixing bowl to bring in richness and a touch of seasoning. Then add your warm milk mixture along with the foamy yeast. Gradually stir in the flour until the dough comes together as a soft, slightly sticky ball.
Step 4: Knead the Dough
Turn the dough out onto a floured surface and knead for 6 to 8 minutes until it feels smooth and elastic. This kneading stage is absolutely key to developing gluten, which will give your rolls that light yet chewy texture everyone loves. Transfer the dough to a greased bowl and cover it with a towel, then let it rise in a warm spot for 1½ to 2 hours until it doubles in size.
Step 5: Shape and Second Rise
After the dough has risen, punch it down gently to release the air. Divide it into 10 to 12 equal pieces. Roll each piece into a long rope and coil it into a spiral shape — this classic shaping gives these rolls their beautiful Pan de Mallorca look. Place the spirals on a parchment-lined baking sheet, cover loosely, and let them rise again for 30 to 45 minutes, allowing the dough to puff up nicely before baking.
Step 6: Bake and Finish
Preheat your oven to 350°F and bake the rolls for 15 to 18 minutes until they turn a gorgeous light golden brown on top. While they are still warm, brush each roll with melted butter for that irresistible shine and softness, then dust generously with powdered sugar for the signature sweet finish. Serve these warm or at room temperature and enjoy every luscious bite.
How to Serve Vanilla Pan de Mallorca Rolls Recipe
Garnishes
For a simple yet charming touch, a light dusting of powdered sugar adds sweetness and that picture-perfect appearance that makes these rolls so inviting. If you want to get a little fancy, try a drizzle of vanilla glaze or a sprinkle of cinnamon sugar for an extra special treat that complements the vanilla notes wonderfully.
Side Dishes
These rolls are famously terrific with a cup of rich coffee or hot chocolate. They also pair beautifully with fresh fruit, creamy whipped butter, or even soft cheeses for a delightful balance of sweet and savory flavors during breakfast or brunch.
Creative Ways to Present
For gatherings or a fun twist, stack the rolls on a tiered stand or serve them alongside small jars of jam, honey, or Nutella. You can also slice them in half and turn them into sweet sandwiches filled with cream cheese and sliced strawberries, transforming this classic Vanilla Pan de Mallorca Rolls Recipe into a versatile party favorite.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container at room temperature for up to two days. Keeping them sealed helps maintain their softness and prevents them from drying out, so you can enjoy them fresh even the next day.
Freezing
Want to make these ahead and save some for later? Freeze the unbaked shaped rolls on a lined baking sheet first, then transfer to a freezer bag. When ready to bake, thaw overnight in the refrigerator and let rise again before baking. This method keeps your rolls tasting just as fresh as the day you made them.
Reheating
For the perfect warm roll after storing, simply pop one in the microwave for 15 to 20 seconds or warm in the oven wrapped in foil at 300°F for 10 minutes. Brushing with a little butter after reheating always revives that homemade charm and soft texture.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast. Use slightly less instant yeast (about 2 teaspoons) and mix it directly with the flour instead of dissolving it in water. The rise time may be quicker, so keep an eye on your dough.
Is it necessary to use whole milk? Can I substitute it?
Whole milk provides richness and tenderness, but you can substitute with 2% milk or even a non-dairy milk like oat or almond milk. Keep in mind that non-dairy options may slightly alter the texture and flavor.
How long can I keep these rolls fresh?
These Vanilla Pan de Mallorca Rolls are best enjoyed within two days when stored at room temperature in an airtight container. Beyond that, they tend to dry out but can still be delicious when reheated.
Can I make the dough in a stand mixer?
Absolutely! Using a stand mixer with a dough hook can make kneading easier and faster. Mix on medium speed until the dough is smooth and elastic, then proceed with rising as usual.
What is the origin of Pan de Mallorca?
Pan de Mallorca is a traditional Puerto Rican sweet bread known for its soft texture and subtle vanilla flavor. It’s often enjoyed at breakfast or snack time, embodying warm flavors that bring a bit of Puerto Rico into your kitchen.
Final Thoughts
This Vanilla Pan de Mallorca Rolls Recipe is a beautiful way to bring a little warmth and sweetness into your home kitchen. Soft, tender, and kissed with vanilla, these rolls are a joy to make and an even bigger joy to eat. Whether you’re baking for a simple breakfast or a special brunch, they promise smiles and satisfied taste buds with every bite. Go ahead, try this recipe—you’ll be so glad you did!
Print
Vanilla Pan de Mallorca Rolls Recipe
- Total Time: 2 hours 30 minutes
- Yield: 10–12 rolls 1x
- Diet: Vegetarian
Description
Vanilla Pan de Mallorca Rolls are soft, sweet Puerto Rican breakfast breads with a delicate vanilla flavor. These coiled rolls are lightly golden, brushed with melted butter, and dusted with powdered sugar, perfect for enjoying fresh with coffee or using as a sweet sandwich roll.
Ingredients
Main Ingredients
- ¾ cup whole milk
- ¼ cup unsalted butter
- ¼ cup granulated sugar
- 1 packet (2¼ tsp) active dry yeast
- ¼ cup warm water (110°F)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3½ cups all-purpose flour (plus more for dusting)
- 2 tablespoons melted butter (for brushing)
- Powdered sugar (for dusting)
Instructions
- Prepare Milk Mixture: In a saucepan over medium heat, combine the milk, butter, and sugar. Stir gently until the butter melts and the sugar dissolves completely. Remove from heat and let the mixture cool until just warm to touch.
- Activate Yeast: In a small bowl, dissolve the active dry yeast in the warm water (110°F). Let it stand for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, vanilla extract, and salt. Add the warm milk mixture and the activated yeast to the bowl, combining thoroughly.
- Add Flour and Form Dough: Gradually stir in the all-purpose flour until a soft dough forms. Take care to add the flour slowly to achieve the right consistency.
- Knead Dough: On a floured surface, knead the dough for about 6 to 8 minutes until it becomes smooth and elastic. This develops the gluten structure needed for the bread.
- First Rise: Transfer the kneaded dough into a greased bowl. Cover it with a clean towel and leave it in a warm place for 1½ to 2 hours until it doubles in size.
- Shape Rolls: Punch down the risen dough to release air bubbles. Divide it into 10 to 12 equal portions. Roll each portion into a long rope, then coil each into a spiral shape.
- Second Rise: Place the coiled rolls onto a parchment-lined baking sheet. Cover loosely with a towel and allow them to rise again for 30 to 45 minutes to puff up.
- Preheat Oven and Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 15 to 18 minutes or until they turn lightly golden on top.
- Finish and Serve: While the rolls are still warm, brush them with melted butter and dust generously with powdered sugar. Serve warm or at room temperature for the best flavor and texture.
Notes
- Pan de Mallorca is best enjoyed fresh alongside coffee or used as a sweet sandwich roll.
- Store any leftovers in an airtight container at room temperature for up to 2 days for optimal freshness.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Bread, Breakfast
- Method: Baking
- Cuisine: Puerto Rican
