Puerto Rican Mallorca Bread Recipe | Sweet & Soft Rolls
This soft Puerto Rican Mallorca bread recipe will be a revelation in your kitchen! I remember missing them so much when I moved away but now that I make them at home… there is nothing like it!
Equipment
- Stand mixer or electric mixer optional
- large mixing bowl
- Rubber spatula
- Baking sheets
- Parchment Paper
- Pastry brush
- Wire rack
Ingredients
- 1 cup whole milk warm
- 2/3 cup + 2 tsp granulated sugar
- 1 packet active dry yeast
- 1/2 cup + 2 tbsp unsalted butter melted
- 5 egg yolks room temperatue
- 5 1/4 cup all-purpose flour and extra for kneading
- 1 tsp salt
- confectioners' sugar for topping
Instructions
- Add yeast and 2 teaspoons of sugar to the warm milk (not hot) and gently mix. Cover and let sit for 5 to 10 minutes to proof. It should foam on top.
- While the yeast proofs, cream 2/3 cups of sugar, ½ cup of melted butter and 5 egg yolks with a mixer.
- On a separate bowl, mix the flour and salt. Set aside.
- Once the yeast is ready, add to the egg mixture and mix fora couple of minutes.
- Switch from the whisk attachment to the dough hook and use low speed on the mixer. If you do not have a mixer, you can do it by hand. (See notes.)*
- Add the dry ingredients to the wet ingredients one cup at a time. Scrape the sides of the bowl as you go to ensure everything gets mixed and the dough is homogenous throughout.
- Once all the flour is added and dough is formed, continue to knead the dough with the hook for about 5 minutes. You want the dough to be slightly tacky in order to properly shape it later.
- Lightly grease a large bowl. Make the dough into a ball and move it to the bowl. Cover with a kitchen towel and let the dough rise for an hour in a warm place. (See notes.)*
- Prepare a couple of baking sheets with parchment paper.
- Once the dough rises, punch it down and turn the dough out into a lightly floured surface.
- Split it into 12 equal pieces using a sharp knife, a dough cutter, or by pulling the dough with your hands. Roll each ball/piece individually into a ½ - ¾ “ rope and coil it into a bun. Tuck the end of the roll underneath the bun.
- Place each bun on the baking sheet, leaving room between them as they will expand.
- Cover them with a towel and allow the buns to rise for 45-60 minutes in a warm environment.
- Preheat the oven to 350 degrees Fahrenheit, and melt the 2 tablespoons of butter.
- Once the buns rise, carefully baste them with the melted butter.
- Bake the buns for 12-15 minutes or until they begin to look golden brown.
- Remove them from the oven. After a minute, move them from the sheets to the wire rack and allow them to cool.
- Dust with powdered sugar and they are ready! You can also slice them and add your favorite savory or sweet fillings.
- Serve with a freshly brewed Cafecito or some Puerto Rican hot chocolate. 😊
- ¡Buen provecho from The Happy Wookiee!
Notes
I normally warm up the oven (about 170 degrees Fahrenheit), then turn it off and place my dough in it to rise. The warm environment helps it rise beautifully within the hour.
If a dough hook is not an option, mix it with the whisk attachment or a wooden spoon. Once it is evenly mixed, transfer dough to a clean work surface (lightly floured) and knead with your hands for about 5 minutes.