Pan de Mallorca (Puerto Rican Sweet Rolls)

Name: Pan de Mallorca (Puerto Rican Sweet Rolls)
Prep time: 30 min
Cook time: 18 min
Total time: 3 h 48 min
Yield: 10 Rolls
Ingredients: 2 1/4 teaspoons (7 grams) active dry yeast; 1/2 cup (120 milliliters) lukewarm milk; 1/2 cup (120 milliliters) lukewarm water; 4 cups (520 grams) bread flour; 1/2 teaspoon salt; 1/2 cup (100 grams) granulated sugar; 6 large egg yolks; 12 tablespoons (170 grams) unsalted butter; 2 tablespoons (30 grams) unsalted butter; powdered sugar

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Prep Time
30 mins
Cook Time
30 mins
Additional Time
3 hrs
Total Time
3 hrs 48 mins
Servings
10 Rolls
Course
Bread
Cuisine
Puerto Rican

Pan de Mallorca (Puerto Rican Sweet Rolls)

Iris Warren

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A recipe for Pan de Mallorca (Puerto Rican Sweet Rolls)! These decadent rolls are formed into coils, baked until golden, and covered in powdered sugar.

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Ingredients

Servings

2 1/4 teaspoons (7 grams) active dry yeast
1/2 cup (120 milliliters) lukewarm milk 105-115˚F, 40-46˚C
1/2 cup (120 milliliters) lukewarm water 105-115˚F, 40-46˚C
4 cups (520 grams) bread flour
1/2 teaspoon salt
1/2 cup (100 grams) granulated sugar
6 large egg yolks
12 tablespoons (170 grams) unsalted butter 1 1/2 sticks, melted and slightly cooled

Topping:

2 tablespoons (30 grams) unsalted butter melted
powdered sugar for dusting

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Instructions

In a medium bowl, sprinkle the yeast over the lukewarm milk and water. Stir briefly to combine. Let sit at room temperature until frothy, about 10 minutes.
In another medium bowl, combine the flour and salt. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment or a large bowl, beat together the sugar and egg yolks. Add the melted butter, followed by the frothy yeast mixture.
Switch to a dough hook and slowly add the flour mixture. Knead to create a smooth and soft dough.
Cover the bowl and let rise at room temperature until doubled, about 2 hours.
Line two rimmed baking sheets with parchment.
On a floured surface, roll the rested dough into a 14 x 10 (35.5 x 25.5 centimeter) rectangle about 1/2 inch (1.25 centimeters) thick.
Cut the rectangle lengthwise into 10 equal 1 inch (2.5 centimeter) wide strips using a large pastry wheel or sharp knife.
Roll one of the strips, not too tight, starting from one end to the other, in the shape of a snail. Tuck the outer end under the roll to keep it from unraveling. Repeat with remaining pieces, placing them at least 2 inches (5 centimeters) apart on the prepared baking sheets.
Cover the baking sheets lightly with towels and allow to rest at room temperature until puffed, 45 minutes to 1 hour.
Preheat oven to 350˚F (180˚C).
Brush the tops of the rolls with melted butter. Bake in preheated oven until the tops are lightly golden, 18-22 minutes.
Allow to cool slightly on a wire rack, then serve with a generous dusting of powdered sugar.