Vanilla Mallorca Rolls

Fluffy, cloud-like coils of sweet vanilla dough bake up into warm, sunshine-colored buns that'll whisk you straight to Puerto Rico with every bite. These Pan de Mallorca buns blend gentle sweetness with buttery depth, giving you a melt-in-your-mouth texture you can't resist. With clear Spanish roots running through these Puerto Rican favorites, they're just right for morning meals, sweet treats, or whenever you're in the mood for something truly special.

The first time I tried making these rolls, my house smelled just like my grandma's place on Sunday mornings. Now my kids hang around the kitchen whenever they're baking, hardly able to wait until they cool down enough to grab one.

Must-Have Ingredients

• All-Purpose Flour: Gives these buns their ideal body while keeping every mouthful soft and tender.
• Active Dry Yeast: This key player makes the rolls rise into their famously light texture.
• Unsalted Butter: Adds that special richness and taste that puts these rolls a step above regular bread.
• Vanilla Extract: The real stuff fills your dough with sweet, warm scents.
• Fresh Eggs: Bring extra richness and help these rolls turn that beautiful golden color.

Crafting Wonderful Mallorcas

Getting Started:

First, wake up your yeast in warm, sweetened milk. Look for the foamy top that shows it's alive and ready – this living stuff is what makes your rolls puff up beautifully.

Working The Dough:

Stir your stuff together lightly until it just comes together, then work in soft butter until you get a dough that's a bit sticky. This butter-rich dough needs careful handling to keep its light feel.

Proper Kneading:

Move everything to a lightly floured counter and knead for about 8-10 minutes until it feels smooth and stretchy. Your dough should feel silky to touch – that's how you know the gluten's just right.

The Main Rise:

Put your kneaded dough in a greased bowl and cover it with a clean kitchen towel. Let it sit somewhere warm without drafts until it doubles up, which takes about 1-2 hours depending on how warm your kitchen is.

Forming The Rolls:

Cut the risen dough into 12 equal pieces and shape each one into a smooth ball. Put them on a baking sheet lined with parchment, leaving room between each for them to grow during their second rise.

Second Rising:

Cover your shaped rolls with a kitchen towel and give them another 30-45 minutes to puff up noticeably. This extra rise is super important for that special texture everyone loves.

Baking To Perfection:

Bake in a 350°F oven that's already hot for 15-20 minutes until they turn a beautiful gold color. The rolls should sound hollow when you tap their bottoms – the sure sign they're perfectly done.

Highlight

I first made these rolls for my husband's birthday breakfast. He grew up in San Juan and hadn't tasted real Mallorcas since moving away from Puerto Rico. When he took his first bite, he closed his eyes and smiled as memories came flooding back. They've become a yearly tradition for his birthday now.

Tasty Combinations

Make your Mallorcas even better by enjoying them with strong Puerto Rican coffee or hot chocolate. For something more filling, cut them in half and stuff with ham and Swiss cheese to make traditional Mallorca sandwiches that'll take your lunch game to another level.

Tasty Twists

Try adding fresh orange zest to the dough for a citrus kick. If you love spice, sprinkle some cinnamon sugar on the dough before you shape it. And chocolate fans can mix in mini chocolate chips for a sweet surprise in every mouthful.

Keeping Them Fresh

Store your Mallorcas in a sealed container at room temp for up to three days. Need them to last longer? Wrap completely cooled rolls one by one in plastic, then put them in a freezer bag. When you want one, warm frozen rolls in a 300°F oven for about 10 minutes.

After baking these traditional rolls for years, I've found that Pan de Mallorca means more than just bread – it's about honoring cultural roots and family customs. The real magic isn't just in what goes into them, but how carefully you handle each step. Whether you're having them with your morning coffee or serving them at a family get-together, these rolls bring a little bit of Puerto Rican sunshine to any table.

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Recipe FAQs

→ Can I make these ahead of time?

Totally! Arrange them in the dish, wrap tightly, and chill overnight. Leave them out for 30 minutes before baking.

→ What if my dough didn’t rise?

Double-check your yeast—it needs to be fresh. Also, make sure your milk isn’t overly hot, as it can kill the yeast, and keep the room warm for rising.

→ Is freezing an option?

Absolutely! Store baked ones in the freezer for a month. Let them thaw and heat gently before serving.

→ What pairs well with these rolls?

Traditionally, they’re served with coffee or hot chocolate. Try some butter or fresh fruit on the side for variety!

→ Can I use instant yeast?

Yes, replace it 1:1 but skip proofing. Just mix it straight into the dry ingredients.