If you have a soft spot for sweet, fluffy bread with a hint of vanilla, then you are going to adore this Vanilla Pan de Mallorca Rolls Recipe. These Puerto Rican rolls are a heavenly mix of buttery richness and delicate vanilla flavor, perfect to start your day or as an afternoon treat. Made with simple ingredients and a little patience, these rolls come out tender, slightly sweet, and dusted with powdered sugar for that extra touch of magic. Whether you’re new to baking or a seasoned pro, this recipe is a delightful way to bring a little island sunshine right into your kitchen.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in creating the perfect Vanilla Pan de Mallorca rolls. Each one contributes to the lightly sweet flavor, soft texture, or rich color, making this recipe as much about balancing tastes as it is about simple baking magic.
- Whole milk (1 cup, warmed to about 110°F): The warm milk activates the yeast and provides moisture for soft rolls.
- Active dry yeast (1 packet/2 1/4 teaspoons): This magical ingredient makes the dough rise fluffy and light.
- Granulated sugar (1/4 cup plus 1 tbsp): Adds sweetness and helps feed the yeast for fermentation.
- Egg yolks (3 large): They enrich the dough with moisture and a tender crumb.
- Vanilla extract (1 teaspoon): Infuses the dough with that signature warm, aromatic flavor.
- All-purpose flour (3 1/4 cups, plus more for dusting): The structure builder that forms the dough’s perfect texture.
- Salt (1/2 teaspoon): Balances the sweetness and enhances overall flavor.
- Unsalted butter (1/2 cup, softened and divided): Adds richness and a melt-in-the-mouth softness.
- Powdered sugar (for dusting): The beautiful finishing touch that adds extra sweetness and charm.
How to Make Vanilla Pan de Mallorca Rolls Recipe
Step 1: Activate the Yeast
Start by combining the warm milk, yeast, and one tablespoon of sugar in a small bowl. Stir gently and let it sit for 5 to 10 minutes until the mixture becomes foamy. This shows your yeast is alive and ready to work its magic to make the dough rise beautifully.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the remaining sugar, egg yolks, and vanilla extract until smooth and fragrant. Then, stir in the yeast mixture to combine everything thoroughly—this creates the flavorful base of your dough.
Step 3: Form the Dough
Gradually add the flour and salt into the wet ingredients, mixing until a sticky dough forms. The texture might seem a little tacky at first, but that’s exactly what you want before the kneading process begins.
Step 4: Knead in the Butter
Now, knead in 1/4 cup of the softened butter gradually, a bit at a time. This is where the dough transforms, becoming smooth and elastic. Kneading by hand usually takes about 8 to 10 minutes, but if you’re using a dough hook, 5 minutes will do the trick.
Step 5: First Rise
Place your dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm spot for about 1 to 1.5 hours, or until it doubles in size. This rise develops the airy texture that makes these rolls so irresistible.
Step 6: Shape the Rolls
After punching down the dough, roll it out on a floured surface into a thin rectangle about 1/4 inch thick. Spread the remaining 1/4 cup of softened butter evenly over the dough. Then, roll it tightly from the long edge into a log and slice into 8 to 10 even rolls.
Step 7: Second Rise and Bake
Arrange the sliced rolls into a greased 9×13-inch baking dish, ensuring they have a little room to puff up. Cover and let them rise for another 30 to 45 minutes until they look puffy and inviting. Preheat the oven to 350°F (175°C), then bake the rolls for 18 to 22 minutes, until golden on top. Let them cool just slightly before the final touch.
Step 8: The Finishing Dusting
Sprinkle a generous dusting of powdered sugar over the warm rolls for that classic Vanilla Pan de Mallorca Rolls Recipe presentation. It’s a sweet little flourish that makes these treats look irresistible and taste even better.
How to Serve Vanilla Pan de Mallorca Rolls Recipe
Garnishes
To elevate these rolls even more, consider adding a light brush of melted butter as soon as they come out of the oven before the powdered sugar dusting. Freshly shaved vanilla bean seeds sprinkled over the top will enhance the vanilla aroma and make your presentation extra special.
Side Dishes
These rolls are a perfect companion to a warm cup of café con leche or freshly brewed coffee, making breakfast or brunch feel like a cozy celebration. They also pair wonderfully with tangy cream cheese or fruit preserves for a delightful contrast.
Creative Ways to Present
Try arranging the rolls in a circular pan to create a pull-apart bread, perfect for sharing with friends and family. Another fun idea is to serve them alongside a fresh fruit salad or whipped cream for a light dessert option that feels indulgent without being overwhelming.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Vanilla Pan de Mallorca Rolls Recipe rolls, place them in an airtight container or a resealable plastic bag to keep them soft. Store at room temperature for up to 2 days to enjoy their fresh-baked goodness.
Freezing
To keep your rolls fresh for longer, freeze them after they have completely cooled. Wrap each roll individually in plastic wrap and then place them in a freezer-safe bag or container. They will keep beautifully for up to 3 months.
Reheating
When you’re ready to enjoy the frozen rolls, thaw them overnight at room temperature. Reheat gently in a preheated 300°F oven for about 10 minutes or until warm. This will bring back their soft, buttery texture and revive that amazing vanilla aroma.
FAQs
Can I use milk alternatives for this Vanilla Pan de Mallorca Rolls Recipe?
Absolutely! You can substitute whole milk with almond milk, oat milk, or any other milk alternative, but make sure it’s warmed (not hot) to activate the yeast properly. Note that the flavor and texture may vary slightly.
Is it necessary to use egg yolks only?
Egg yolks add richness and tenderness to these rolls, but if you want to use whole eggs, you can—but the texture might be a little less soft and rich than traditional Pan de Mallorca.
Can I add vanilla bean instead of extract?
Yes! Using vanilla bean paste or the seeds from one vanilla pod deepens the vanilla flavor beautifully. It’s a lovely upgrade if you want your rolls to have a natural, aromatic vanilla taste.
How do I know when the dough has risen enough?
The dough has risen sufficiently when it has doubled in size and feels light and airy. You can do the “poke test”—gently press your finger into the dough; it should leave an indentation that slowly bounces back.
Can I make this dough in a bread machine?
You can prepare the dough in a bread machine using the dough cycle, but be sure to add the butter gradually as instructed and watch the mixing times to avoid overworking the dough. After the cycle, follow the shaping, rising, and baking steps as usual.
Final Thoughts
There is something truly special about homemade Vanilla Pan de Mallorca Rolls Recipe that fills your kitchen with warmth and brings a smile to everyone at the table. These little rolls, with their tender crumb and sweet vanilla notes, are a wonderful way to celebrate everyday moments or impress guests with a taste of Puerto Rican tradition. I encourage you to try this recipe soon—once you do, you might find it becoming a beloved favorite in your baking repertoire.
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Vanilla Pan de Mallorca Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8–10 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: Puerto Rican
- Diet: Vegetarian
Description
Vanilla Pan de Mallorca Rolls are soft, sweet Puerto Rican breakfast rolls infused with vanilla, perfect for enjoying warm alongside coffee or café con leche. These yeast-leavened rolls feature a tender crumb enriched with butter and egg yolks, rolled up and baked to a golden finish, then dusted with powdered sugar for a delightful treat.
Ingredients
Yeast Mixture
- 1 cup whole milk (warmed to about 110°F)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 tablespoon granulated sugar (for activating yeast)
Dough
- 1/4 cup granulated sugar (remaining)
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 3 1/4 cups all-purpose flour (plus more for dusting)
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened and divided into 1/4 cup portions)
Topping
- Powdered sugar for dusting
Instructions
- Activate the Yeast: In a small bowl, combine the warm milk, active dry yeast, and 1 tablespoon of granulated sugar. Stir gently to mix and let sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Dough Ingredients: In a large mixing bowl, whisk together the remaining 1/4 cup granulated sugar, egg yolks, and vanilla extract. Add the yeast mixture and stir to combine thoroughly.
- Form the Dough: Gradually add the all-purpose flour and salt to the wet ingredients, mixing until a sticky dough forms. Incorporate 1/4 cup of the softened butter bit by bit, kneading the dough by hand for about 8 to 10 minutes or with a dough hook on low speed for 5 minutes until smooth and elastic.
- First Rise: Place the kneaded dough into a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Shape Rolls: Punch down the risen dough and roll it out on a floured surface into a rectangle approximately 1/4 inch thick. Spread the remaining 1/4 cup of softened butter evenly over the surface. Starting from the long side, roll the dough tightly into a log and slice it into 8 to 10 equal rolls.
- Second Rise: Arrange the rolls in a greased 9×13-inch baking dish, cover them, and allow them to rise again for 30 to 45 minutes until puffy and nearly doubled.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 18 to 22 minutes, or until the tops are lightly golden and fully cooked through.
- Finish and Serve: Let the baked rolls cool slightly, then dust them generously with powdered sugar before serving warm for the best flavor.
Notes
- For a deeper, more intense vanilla flavor, add vanilla bean paste or the seeds from one fresh vanilla pod along with the vanilla extract.
- These rolls are best served warm, ideally alongside coffee or a café con leche for an authentic Puerto Rican experience.
- Store leftovers in an airtight container and reheat gently before serving to preserve softness and flavor.
