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Vanilla Pan de Mallorca Rolls Recipe

Vanilla Pan de Mallorca Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 8 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 12 rolls
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: Puerto Rican
  • Diet: Vegetarian

Description

Delight in the soft, buttery goodness of Vanilla Pan de Mallorca Rolls, a classic Puerto Rican sweet bread. These tender, coil-shaped rolls infused with warm vanilla flavor and dusted with powdered sugar make the perfect treat for breakfast or dessert, pairing wonderfully with coffee or hot chocolate.


Ingredients

Scale

Dry Ingredients

  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 1/4 teaspoons active dry yeast (1 packet)

Wet Ingredients

  • 1/2 cup warm milk (110°F)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter (softened)

For Finishing

  • Powdered sugar for dusting


Instructions

  1. Activate the Yeast: In a small bowl, combine the warm milk and active dry yeast. Let it sit for 5–10 minutes until the mixture becomes foamy, indicating that the yeast is active.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until evenly combined.
  3. Combine Wet Ingredients: Add the eggs, vanilla extract, and the foamy yeast mixture to the dry ingredients. Stir until a shaggy dough starts to form and the ingredients are partially combined.
  4. Add Butter and Knead Dough: Gradually add the softened unsalted butter to the dough. Knead the dough either by hand for 8–10 minutes or with a stand mixer fitted with a dough hook for about 5 minutes until it becomes smooth and elastic.
  5. First Rise: Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
  6. Shape the Rolls: Punch down the risen dough to release the air. Roll it out on a floured surface into a large rectangle about 1/4 inch thick. Cut the dough into 1-inch wide strips and roll each strip into a tight coil.
  7. Second Rise: Arrange the coil-shaped rolls on a parchment-lined baking sheet. Cover and let them rise for an additional 30 to 45 minutes until puffy.
  8. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 15–18 minutes or until they turn lightly golden on top.
  9. Cool and Dust: Allow the rolls to cool slightly, then dust generously with powdered sugar. Serve warm for the best flavor and texture.

Notes

  • For a richer and more complex flavor, add a splash of rum or almond extract along with the vanilla extract.
  • Enjoy these rolls warm, paired perfectly with coffee or hot chocolate.
  • You can slice the cooled rolls to make sweet breakfast sandwiches with your favorite fillings.

Nutrition

  • Serving Size: 1 roll
  • Calories: 210
  • Sugar: 6 g
  • Sodium: 70 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 45 mg