Description
Pan de Mallorca is a soft, fluffy, and slightly sweet Puerto Rican bread roll, perfect for breakfast or a snack. It’s buttery, light, and typically dusted with powdered sugar.
Ingredients
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- 3 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 tsp salt
- 3/4 cup warm milk (about 110°F)
- 3 large eggs
- 1/4 cup unsalted butter, melted (for dough)
- 1/4 cup unsalted butter, softened (for layering)
- Powdered sugar, for dusting
Instructions
- In a small bowl, mix the warm milk and yeast. Let it sit for 5–10 minutes until foamy.
- In a large bowl, combine the flour, sugar, and salt.
- Add the yeast mixture, eggs, and melted butter to the dry ingredients. Mix until a soft dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1–2 hours or until doubled in size.
- Punch down the dough and roll it out into a large rectangle, about 1/4 inch thick.
- Spread softened butter evenly over the dough. Roll it up jelly-roll style and slice into 1-inch thick rounds.
- Place the rolls on a greased baking sheet or in a buttered baking dish. Cover and let rise again for 45–60 minutes.
- Preheat oven to 350°F (175°C). Bake rolls for 18–22 minutes or until golden brown.
- Cool slightly and dust generously with powdered sugar before serving.
Notes
- Use room temperature eggs for better incorporation into the dough.
- For an extra rich flavor, brush the tops with melted butter after baking.
- You can prepare the rolls the night before and bake them in the morning.
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 6g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg