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
Scale
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.
