Vanilla Pan de Mallorca Rolls

Soft, pillowy swirls of vanilla-scented dough transform into golden, cloud-like rolls that transport you to Puerto Rico with each heavenly bite. These Pan de Mallorca rolls balance delicate sweetness with buttery richness, creating an irresistible texture that melts in your mouth. The Spanish influence shines through these traditional Puerto Rican treats, making them perfect for breakfast, dessert, or anytime your taste buds crave something extraordinary.

When I first attempted these rolls, my kitchen filled with an aroma that reminded me of my grandmother's Sunday mornings. My children now gather in the kitchen whenever I make them, waiting impatiently for that magical moment when they're finally cool enough to eat.

Kitchen Essentials

• All-Purpose Flour: Creates the perfect structure while maintaining tenderness in each bite.
• Active Dry Yeast: The crucial ingredient that gives these rolls their signature airy texture.
• Unsalted Butter: Provides richness and flavor that elevates these rolls beyond ordinary bread.
• Vanilla Extract: Real vanilla extract infuses the dough with warm, aromatic sweetness.
• Fresh Eggs: Add richness and help create that distinctive golden color.

Creating Perfect Mallorcas

Foundation Preparation:

Begin by activating your yeast in warm milk sweetened with sugar. Watch for the frothy bloom that signals active yeast – this living ingredient is the magic behind your rolls' perfect rise.

Dough Development:

Mix your ingredients gently until just combined, then incorporate softened butter until a slightly sticky dough forms. This enriched dough requires gentle handling to maintain its airy potential.

Kneading Knowledge:

Transfer your dough to a lightly floured surface and knead until smooth and elastic, about 8-10 minutes. The dough should feel satiny under your fingers – a sign of properly developed gluten.

First Rise:

Place your kneaded dough in a greased bowl, covering with a clean kitchen towel. Allow it to rise in a warm, draft-free area until doubled in size, approximately 1-2 hours depending on your kitchen's temperature.

Shaping Success:

Divide the risen dough into 12 equal portions and shape each into a smooth ball. Arrange them on a parchment-lined baking sheet with enough space between each to allow for expansion during their second rise.

Final Rise:

Cover shaped rolls with a kitchen towel and let them rise again for 30-45 minutes until noticeably puffed. This second rise is crucial for developing their signature texture.

Baking Brilliance:

Bake in a preheated 350°F oven for 15-20 minutes until beautifully golden. The rolls should sound hollow when tapped on the bottom – the telltale sign of perfectly baked bread.

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My first attempt at these rolls was for my husband's birthday breakfast. Growing up in San Juan, he hadn't tasted authentic Mallorcas since leaving Puerto Rico. The moment he bit into one, his eyes closed in appreciation as memories flooded back. Now I make these rolls every year on his birthday.

Perfect Pairings

Transform your Mallorcas into the ultimate breakfast by serving alongside strong Puerto Rican coffee or hot chocolate. For a more substantial meal, slice them horizontally and fill with ham and Swiss cheese for traditional Mallorca sandwiches that elevate lunch to new heights.

Flavorful Variations

Create an orange-infused version by adding fresh orange zest to the dough. For a cinnamon variation, sprinkle the rolled-out dough with cinnamon sugar before shaping. Chocolate lovers can add mini chocolate chips to the dough for a sweet surprise in every bite.

Storage Success

Keep your Mallorcas in an airtight container at room temperature for up to three days. For longer storage, freeze completely cooled rolls wrapped individually in plastic wrap, then placed in a freezer bag. Reheat frozen rolls in a 300°F oven for about 10 minutes.

After years of baking these traditional rolls, I've learned that Pan de Mallorca is more than just bread – it's a connection to cultural heritage and family traditions. The magic happens not just in the ingredients, but in the care taken with each step. Whether you're enjoying them with morning coffee or serving them at a special gathering, these rolls bring a touch of Puerto Rican sunshine to any table.

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Frequently Asked Questions

→ Can I prepare these the night before?

Yes! Shape the rolls and place in the baking dish, then cover and refrigerate overnight. Let them come to room temperature for 30 minutes before baking.

→ Why didn't my dough rise?

Check that your yeast is fresh and that your milk wasn't too hot, which can kill the yeast. The room should also be warm enough for proper rising.

→ Can I freeze these rolls?

Yes, freeze baked rolls for up to 1 month. Thaw at room temperature and warm slightly in the oven before serving.

→ What can I serve with Pan de Mallorca?

These are traditionally enjoyed with coffee or hot chocolate. They're also delicious with fresh fruit or a light spread of butter.

→ Can I use instant yeast instead?

Yes, use the same amount of instant yeast but skip the proofing step. Just add it directly to the dry ingredients.