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
Scale
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
