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5.0 from 6 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 Time
20 mins
Cook Time
20 mins
rise time (approx)
2 hrs
Total Time
35 mins
Servings: 6 rolls
Calories: 358 kcal
Course: Breakfast , Snacks
Cuisine: American , Puerto Rican

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

Instructions

    Cup of Yum
  1. 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.
  2. Set aside 2 tablespoon of the butter for later. Whisk together the remaining melted butter, sugar and egg yolks until well combined.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.
  7. 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.
  8. 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.

Nutrition Information

Calories 358kcal (18%) Carbohydrates 40g (13%) Protein 8g (16%) Fat 19g (29%) Saturated Fat 11g (55%) Cholesterol 139mg (46%) Sodium 110mg (5%) Potassium 84mg (2%) Fiber 2g (8%) Sugar 9g (18%) Vitamin A 613IU (12%) Calcium 34mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6rolls

Amount Per Serving

Calories 358

% Daily Value*

Calories 358kcal 18%
Carbohydrates 40g 13%
Protein 8g 16%
Fat 19g 29%
Saturated Fat 11g 55%
Cholesterol 139mg 46%
Sodium 110mg 5%
Potassium 84mg 2%
Fiber 2g 8%
Sugar 9g 18%
Vitamin A 613IU 12%
Calcium 34mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.