The delightful, sweet aroma and pillowy softness of these rolls are simply irresistible. This Vanilla Pan de Mallorca Rolls Recipe brings a traditional Puerto Rican pastry straight to your kitchen, offering an unforgettable experience with every bite. Fluffy, buttery, and lightly dusted with powdered sugar, these rolls perfectly balance sweetness and vanilla flavor, making them ideal for breakfast, brunch, or an indulgent snack anytime. If you love warm, fresh-baked bread with a rich vanilla essence, these rolls will quickly become one of your favorite treats.
Ingredients You’ll Need
To create the perfect Vanilla Pan de Mallorca Rolls Recipe, you don’t need a long list of complicated ingredients—just simple, wholesome staples that each play a crucial role in flavor, texture, and overall success of the rolls.
- All-purpose flour: The foundation for tender, fluffy dough that holds the delicate structure of the rolls.
- Granulated sugar: Adds subtle sweetness, balancing the rich buttery notes perfectly.
- Active dry yeast: Essential for the dough to rise, creating the soft, airy texture.
- Salt: Enhances all the flavors and balances the sweetness.
- Whole milk: Warmed gently to activate the yeast and add richness to the dough.
- Eggs: Provide moisture, structure, and a golden hue to the rolls.
- Pure vanilla extract: The star flavor that infuses these rolls with their signature warm aroma.
- Unsalted butter: Softened and incorporated for a tender crumb and luscious taste; also used for brushing to create a delightful crust.
- Powdered sugar: For dusting at the end, giving the rolls a sweet, elegant finish.
How to Make Vanilla Pan de Mallorca Rolls Recipe
Step 1: Activate and Combine Dry Ingredients
Start by mixing 1 cup of flour with the granulated sugar, active dry yeast, and salt in a large mixing bowl. This combination lays the groundwork for the dough and prepares the yeast to begin working its magic.
Step 2: Whisk Wet Ingredients
In a separate bowl, whisk together the warm milk, eggs, and pure vanilla extract. The warmth of the milk helps activate the yeast while the eggs and vanilla combine to add richness and flavor that make these rolls so special.
Step 3: Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients and stir until just smooth, ensuring everything is well incorporated before adding more flour. This initial blend is crucial for a smooth, even dough.
Step 4: Add Remaining Flour and Knead
Gradually add the remaining flour, a cup at a time, mixing until a soft dough forms. Knead by hand or with a dough hook attachment for 6 to 8 minutes until the dough becomes smooth, elastic, and slightly tacky—perfect for that tender crumb.
Step 5: Incorporate Butter for Gloss and Tenderness
Once your dough is well-kneaded, add the softened butter and continue kneading. The butter enriches the dough, making it glossy and stretchy, and it’s vital for achieving that melt-in-your-mouth texture.
Step 6: First Rise
Place the dough in a lightly greased bowl and cover it with a clean towel or plastic wrap. Let it rise in a warm spot for 1 to 1.5 hours until it doubles in size, giving the rolls their fluffy lift.
Step 7: Shape the Rolls
After rising, gently punch down the dough and roll it out on a lightly floured surface into a thin rectangle about 1/4 inch thick. Brush generously with melted butter, then roll the dough tightly into a log and slice into 1-inch thick pieces—this shaping seals in the buttery goodness.
Step 8: Second Rise
Arrange the rolls on a parchment-lined baking sheet spaced evenly apart. Cover loosely and allow them to rise again for about 45 minutes; this ensures they bake up light and fluffy with a beautiful crumb.
Step 9: Bake to Golden Perfection
Preheat your oven to 350°F. Bake the rolls for 15 to 18 minutes until they develop a lovely light gold color. The smell during baking will have your whole kitchen smelling like heaven!
Step 10: Dust and Serve
Allow rolls to cool slightly before generously dusting with powdered sugar. This final touch adds beauty and a hint of extra sweetness that makes the vanilla flavor shine.
How to Serve Vanilla Pan de Mallorca Rolls Recipe
Garnishes
A simple dusting of powdered sugar is classic, but you can also add a tiny drizzle of vanilla-infused glaze or a sprinkle of finely chopped toasted almonds to create a wonderful textural contrast. Each garnish enhances the vanilla notes and makes these rolls irresistible.
Side Dishes
These rolls are best enjoyed with a steaming cup of café con leche or freshly brewed coffee. They also pair beautifully with fresh fruit, a smear of homemade jam, or even a light cream cheese spread for a perfect brunch experience.
Creative Ways to Present
Why not serve these rolls in a rustic bread basket lined with a soft linen napkin for an inviting presentation? Or arrange them in a circular pattern on a large platter with whipped butter in the center for sharing at your next breakfast gathering. The warmth and comforting appeal of this Vanilla Pan de Mallorca Rolls Recipe make it ideal for showing off.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the rolls in an airtight container at room temperature for up to 2 days. This keeps them soft and moist, perfect for a quick snack or breakfast the following day.
Freezing
For longer storage, you can freeze the baked rolls by placing them in a freezer-safe bag or airtight container. They keep well for up to 3 months. Just thaw at room temperature or overnight in the refrigerator before reheating.
Reheating
Reheat the rolls gently in a low oven (about 300°F) for 5 to 8 minutes or microwave them for 15 to 20 seconds covered with a damp paper towel to keep their moist, tender texture fresh. This way, you can enjoy them warm anytime.
FAQs
Can I use a different type of flour for this Vanilla Pan de Mallorca Rolls Recipe?
All-purpose flour works best to achieve the signature texture, but you can experiment with bread flour for a slightly chewier roll. Avoid whole wheat or gluten-free flours unless you adjust the recipe accordingly.
What if I don’t have vanilla extract? Can I skip it?
Vanilla extract is key to the authentic flavor of these rolls, but if you don’t have it, the rolls will still be delicious though less fragrant. You might consider adding a small amount of vanilla bean paste or even a sprinkle of cinnamon as a substitute.
How important is the temperature of the milk?
Warm milk at about 110°F activates the yeast without killing it. Too hot or too cold, and your dough may not rise properly, so it’s best to use a thermometer or test the milk’s warmth by touch—it should feel warm but comfortable on your skin.
Can I make these rolls without eggs?
Eggs contribute to the softness and richness of Pan de Mallorca rolls, so omitting them will affect these qualities. If avoiding eggs, you may need a specialized vegan substitute or a different recipe designed for that purpose.
Why do I need two rises for the dough?
The first rise allows the yeast to develop air pockets, creating a light texture, while the second rise after shaping lets the rolls expand beautifully and ensures a tender, fluffy crumb once baked.
Final Thoughts
There’s something truly magical about baking and sharing homemade Vanilla Pan de Mallorca Rolls Recipe. These soft, buttery sweet rolls packed with vanilla flavor offer a slice of Puerto Rican tradition that feels special yet simple enough for any day. Once you try this recipe, I’m sure it will become a treasured favorite at your table, perfect for mornings filled with warmth and sweetness.
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Vanilla Pan de Mallorca Rolls Recipe
- Total Time: 2 hours 30 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Vanilla Pan de Mallorca Rolls are soft, sweet Puerto Rican breakfast rolls infused with vanilla and brushed with butter. These fluffy and slightly sweet rolls are perfect for a cozy brunch or breakfast, offering a delightful balance of rich buttery flavor and a tender crumb, dusted with powdered sugar for a sweet finish.
Ingredients
Dough Ingredients
- 3 1/2 cups all-purpose flour, divided
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 teaspoon salt
- 3/4 cup whole milk, warmed to 110°F
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 6 tablespoons unsalted butter, softened (plus more for brushing)
Finishing
- Powdered sugar for dusting
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine 1 cup of the flour, granulated sugar, active dry yeast, and salt to create the dry base for the dough.
- Combine Wet Ingredients: In a separate bowl, whisk together the warmed milk, room temperature eggs, and vanilla extract until smooth and well incorporated.
- Form Dough: Add the wet ingredients to the dry ingredients and mix until smooth. Gradually add the remaining flour, one cup at a time, stirring continuously, until a soft dough forms that is no longer sticky.
- Knead Dough: Knead the dough by hand or with a mixer for 6 to 8 minutes until it is smooth and elastic. Then, add the softened butter gradually and continue kneading until the butter is fully absorbed and the dough appears glossy and stretchy.
- First Rise: Transfer the dough to a lightly greased bowl, cover it with a clean 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: After the dough has risen, punch it down gently to release the air. Roll it out on a lightly floured surface into a rectangle about 1/4 inch thick. Brush the surface with melted butter, then roll the dough tightly into a log shape.
- Slice Rolls: Cut the rolled dough into 1-inch thick slices, forming individual rolls. Place these rolls on a parchment-lined baking sheet, leaving some space between each to allow for rising.
- Second Rise: Cover the rolls loosely and let them rise again for about 45 minutes, until puffy and nearly doubled in size.
- Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls on the middle rack for 15 to 18 minutes or until they are lightly golden on top and cooked through.
- Cool and Dust: Allow the rolls to cool slightly on a wire rack, then generously dust them with powdered sugar before serving for a sweet finishing touch.
Notes
- These sweet rolls are traditionally served in Puerto Rico for breakfast or brunch.
- For an extra boost of vanilla flavor, add a few drops of vanilla extract to the melted butter before brushing it onto the dough.
- Best enjoyed warm with a cup of coffee or café con leche for an authentic Puerto Rican experience.
- Make sure the milk is warmed to around 110°F to properly activate the yeast without killing it.
- Softened butter should be pliable but not melted so it incorporates well during kneading.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Puerto Rican
