Description

Pan de Mallorca is a soft, sweet, and fluffy Puerto Rican bread roll, perfect for breakfast or a snack. It has a rich buttery taste and a light texture, often dusted with powdered sugar.

Ingredients

Units Scale

4 cups all-purpose flour
1/2 cup sugar
2 1/4 tsp active dry yeast
1/2 tsp salt
1/2 cup warm milk (110°F)
1/2 cup warm water (110°F)
3 large eggs
1/2 cup unsalted butter, softened
Powdered sugar, for dusting
Extra butter, for brushing

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Instructions

In a small bowl, dissolve yeast in warm water with a pinch of sugar. Let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine flour, sugar, and salt.
Add yeast mixture, warm milk, and eggs to the dry ingredients and mix until a dough forms.
Knead in the softened butter until the dough becomes smooth and elastic, about 8-10 minutes.
Place the dough in a greased bowl, cover, and let it rise for 1-2 hours or until doubled in size.
Turn the dough out onto a floured surface and divide into equal portions.
Roll each portion into a long strip and coil into a spiral shape to form the rolls.
Place the rolls on a greased baking sheet, cover, and let rise for another 30-45 minutes.
Preheat oven to 350°F (175°C).
Bake rolls for 15-20 minutes, or until lightly golden brown.
Brush warm rolls with melted butter and dust generously with powdered sugar before serving.

Notes

Make sure all ingredients are at room temperature for best results.
You can store leftover rolls in an airtight container for up to 2 days.
They reheat beautifully in the microwave for a few seconds.
Delicious served with coffee or hot chocolate.

Nutrition

Serving Size: 1 roll
Calories: 240
Sugar: 8g
Sodium: 120mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 5g
Cholesterol: 55mg