Mallorca Bread Soft Puerto Rican Sweet Bread Rolls Recipes

BREAD - MALLORCA BREAD (SOFT PUERTO RICAN SWEET BREAD ROLLS) RECIPE - (4.3/5)

Steps:

• In a large bowl combine, eggs, sugar and melted butter, whisk until well combined, set aside. In another large bowl pour in milk and water, sprinkle in yeast and let sit for a minute. Add egg mixture to yeast mixture and whisk until well combined. Add 1 teaspoon salt and 6.5 cups flour a cup at a time, stirring with a wooden spoon until just combined. Cover with kitchen cloth and let rise on the counter for 2 hours then refrigerate for 3 hours or overnight. Line two light aluminum sheet pans with parchment paper. (Do not use dark sheet pans because they will over brown the bottom of the rolls.) Generously flour a clean work surface, turn dough out on work surface, sprinkle with flour and roll out to about 1/4 inch thick. Using a pizza cutter cut the dough evenly into 12 strips. Roll the strips into coils, tucking the end under the bun. Pre-heat oven to 350 degrees. Place 6 rolls per sheet pan, loosely cover with kitchen towel or plastic wrap and let rise another 45 minutes. Using a pastry brush gently brush rolls with melted butter. Bake for 20-25 minutes, until they are just beginning to brown. Allow buns to cool, sift generously with powdered sugar. Enjoy with coffee! Notes: Do not use dark pans for rolls as it will over darken the bottoms. Must refrigerate for at least 3 hours, allowing the dough to be easier to handle. Use day old rolls for ham and cheese grilled sandwiches.

MALLORCA BREAD: SOFT PUERTO RICAN SWEET BREAD ROLLS

Steps:

• In the bowl of a stand mixer combine, eggs, sugar, and melted butter, whisk until well combined. In another large bowl pour in milk and water, sprinkle in yeast and let sit for a minute.
• Add yeast mixture to egg mixture and whisk until well combined. In a large bowl whisk together salt and flour.
• Add flour mixture to the egg mixture one cup at a time, using a dough hook attachment. Mix until dough just comes together. Turn out onto a floured work surface and knead until tacky.
• Transfer to a bowl and cover with a kitchen cloth and let rise on the counter for 2 hours or until it doubles in size. The dough can also be refrigerated and rise overnight.
• Line two light aluminum sheet pans with parchment paper. (Do not use dark sheet pans because they will over brown the bottom of the rolls.) Generously flour a clean work surface, turn dough out on a work surface, sprinkle with flour. Tear the dough into 12 even pieces. Roll the dough pieces into 1/2-inch ropes. Shape the ropes into coiled buns, tucking the end under the bun.
• Pre-heat oven to 350 degrees.
• Place 6 rolls per sheet pan, loosely cover with a kitchen towel or plastic wrap and let rise another 45 minutes. Using a pastry brush gently brush rolls with melted butter. Bake for 20-25 minutes, until they are just beginning to brown.
• Allow buns to cool, sift generously with powdered sugar. Enjoy with coffee!