Pan de Mallorca (Puerto Rican Sweet Rolls)
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Prep Time
30 mins
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Cook Time
18 mins
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Additional Time
3 hrs
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Total Time
3 hrs 48 mins
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Servings
10 Rolls
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Course
Bread
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Cuisine
Puerto Rican
Pan de Mallorca (Puerto Rican Sweet Rolls)
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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
- 2 1/4 teaspoons active dry yeast
- 1/2 cup milk 105-115˚F, 40-46˚C, lukewarm
- 1/2 cup water 105-115˚F, 40-46˚C, lukewarm, 120 milliliters
- 4 cups bread flour
- 1/2 teaspoon salt
- 1/2 cup granulated sugar 100 grams
- 6 egg large yolks
- 12 tablespoons butter 1 1/2 sticks, melted and slightly cooled, unsalted
Topping:
- 2 tablespoons butter melted, unsalted
- powdered sugar for dusting
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.
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