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
Scale
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
