Description
Irresistible vanilla pan de mallorca rolls bring sweet Puerto Rican charm to your kitchen, blending fluffy texture with delicate sweetness. Rich homemade pastries promise a delightful experience you’ll savor with each tender, golden bite.
Ingredients
Scale
Dry Ingredients:
- 4 cups (480 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 2 teaspoons active dry yeast
- 1 teaspoon salt
Wet Ingredients:
- 1 cup (240 milliliters) warm milk (about 110°F/43°C)
- 1/2 cup (113 grams) unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
Topping:
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon melted butter (for brushing)
Instructions
- In a spacious mixing vessel, activate the yeast by blending warm milk, sugar, and yeast. Allow the mixture to bloom for 7-10 minutes until frothy and aromatic.
- Incorporate melted butter, eggs, vanilla extract, and salt into the yeast mixture. Gradually fold in flour, creating a soft, cohesive dough with smooth consistency.
- Transfer the dough onto a lightly dusted work surface. Knead thoroughly for 10 minutes, developing gluten and achieving a silky, elastic texture.
- Place the dough in a buttered bowl, covering with a damp cloth. Allow to rise in a draft-free environment at room temperature for 90-120 minutes until volume doubles.
- Deflate the risen dough and roll into a rectangular shape approximately 1/4 inch thick. Generously brush surface with melted butter.
- Combine cinnamon and sugar, then evenly distribute across buttered dough. Roll tightly into a compact log, creating a spiral pattern.
- Slice the log into 12 uniform segments, arranging them in a greased baking dish with slight spacing between rolls.
- Permit a second rising period of 40-50 minutes, allowing rolls to become puffy and interconnected.
- Preheat oven to 350°F. Bake for 22-27 minutes until golden brown and fragrant.
- Immediately brush freshly baked rolls with additional melted butter for enhanced shine and richness. Serve warm or at ambient temperature.
Notes
- Activate yeast precisely by using lukewarm milk between 100-110°F to ensure proper fermentation without killing the active cultures.
- Control moisture content by adding flour gradually, stopping when dough becomes smooth and slightly tacky, preventing dry or tough rolls.
- Enhance flavor complexity by incorporating a splash of rum or almond extract alongside vanilla for a traditional Puerto Rican twist.
- Accommodate gluten-sensitive diets by substituting all-purpose flour with a blend of gluten-free flour mix and xanthan gum for similar texture and rise.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 12
- Calories: 265
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg