Welcome the Flavors of Vanilla Pan de Mallorca Rolls Recipe
If you’re craving a cozy, soft, and fragrant treat that’s perfect any time of day, you’ll love this Vanilla Pan de Mallorca Rolls Recipe. These classic Puerto Rican rolls have a buttery, pillowy texture and a hint of vanilla that just melts in your mouth. I love how they bring a touch of sunshine and a warm, comforting aroma to my kitchen — even on the chilliest mornings!
These rolls aren’t just for breakfast; they’re versatile enough to enjoy with your afternoon coffee or even as a sweet sandwich base. The delicate sweetness and golden crust make them irresistible, and once you try making them from scratch, you’ll be hooked. Let’s dive into this recipe and get you baking these dreamy Vanilla Pan de Mallorca Rolls!
Daisy’s Top Tips
- Flavor Builder: Add a pinch of cinnamon or nutmeg for a warm spice twist that pairs beautifully with vanilla.
- Texture Magic: Using softened butter and kneading the dough well ensures that airy, fluffy crumb every time.
- Budget Friendly: Use regular all-purpose flour and pantry staples — no need for fancy ingredients.
- Time Saver: You can prepare the dough the night before, refrigerate it, and bake fresh rolls in the morning!
Market Basket & Pantry Picks
Before getting your hands floury, make sure to scoop up fresh ingredients to bring out the best in your Vanilla Pan de Mallorca Rolls. High-quality basics and a few simple tricks will set you up for success. If you’re missing a particular ingredient, I’ll share smart swaps that won’t skimp on flavor or texture, so you can bake with confidence.
- All-purpose flour (4 cups): Look for fresh, finely milled flour with a light texture. Bread flour works too if you want a slightly chewier roll.
- Granulated sugar (¼ cup): Adds a subtle sweetness and helps activate the yeast.
- Active dry yeast (1 tbsp): Vital for that perfect rise and airy structure.
- Salt (1 tsp): Balances the sweetness and enhances flavor.
- Warm milk (1 cup at ~110°F): Use full-fat milk for the richest taste, or swap for a non-dairy milk like almond if preferred.
- Unsalted butter (½ cup softened): Brings buttery richness and tender crumb.
- Eggs (2 large): Provide structure and help dough rise beautifully.
- Vanilla extract (2 tsp): The showstopper – don’t skip this for that fragrant, warm vanilla essence.
- Powdered sugar (¼ cup, optional): For a delicate dusting that adds a soft sweetness and pretty finish.
- Additional butter (optional): For brushing tops post-bake to enrich flavor and add shine.
Smart Shopping Ideas
Always check the expiration date on your yeast – fresh yeast means happier, bubbly dough. Pick unsalted butter to control salt levels, and if you want a richer vanilla flavor, opt for pure vanilla extract rather than imitation. For milk, whole milk gives the best softness, but low-fat or plant-based milk works in a pinch. Lastly, use fresh eggs straight from the fridge for the best texture and color.
Cook Vanilla Pan de Mallorca Rolls Recipe Step by Step
Baking these Vanilla Pan de Mallorca Rolls is a joyful process — I promise you’ll love the smell of the dough rising and that golden crust emerging from the oven. Follow these clear steps, and you’ll be rewarded with soft, aromatic rolls your family won’t stop asking for!
- Activate the yeast: In a small bowl, stir together 1 tbsp active dry yeast, ¼ cup sugar, and 1 cup warm milk (about 110°F). Wait 5-10 minutes until frothy and bubbly. This froth means your yeast is alive and kicking!
- Mix dry ingredients: Whisk 4 cups flour and 1 tsp salt in a large bowl, ensuring even distribution for consistent flavor.
- Combine wet and dry: Add the yeast mixture, 2 large eggs, and 2 tsp vanilla extract to the flour mixture. Stir or use an electric mixer on low until ingredients just start to come together.
- Incorporate butter: Add ½ cup softened unsalted butter, mixing until a soft, slightly sticky dough forms. Add a bit more flour if it feels too wet; the dough should be pliable, not stiff.
- Knead the dough: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. I love this part because you can really feel the dough transform under your hands!
- Let it rise: Place dough in a greased bowl, cover with a towel, and keep in a warm spot for 1-2 hours until doubled in size. A cozy warm spot I use is inside my oven with the light on.
- Shape rolls: Punch down dough gently. Divide into 12 equal pieces, shaping each into a smooth ball by tucking edges underneath. Space rolls evenly on a parchment-lined or greased baking sheet.
- Second rise: Cover again and let the rolls puff for 30-45 minutes. This step ensures that irresistible airy texture.
- Bake: Preheat your oven to 350°F (175°C). Bake rolls for 15-20 minutes until golden brown and hollow-sounding when tapped underneath.
- Cool and finish: Let rolls cool on a wire rack for a few minutes. For extra indulgence, brush tops with melted butter and dust lightly with powdered sugar. That glossy shine and sweet dusting make every bite extra special!
Serving the Dish with Flair
After baking your Vanilla Pan de Mallorca Rolls, I find that presenting them warm, with melting butter or a spread of your favorite jam, really brings out their charm. Whether it’s a casual family breakfast or a special brunch, these rolls make any table feel inviting and full of love. You’ll enjoy watching everyone’s faces light up as they savor that first fluffy bite.
Serve It Up Right
- Perfect Pairings: Serve with a smooth café con leche or your favorite fruit jam for an elevated taste experience.
- Plating Magic: Arrange rolls in a basket lined with a pretty linen cloth to keep them warm and inviting.
- Leftover Love: Store cooled rolls in an airtight container at room temperature for up to two days or freeze for longer.
- Occasion Twist: Dust with cinnamon sugar for holiday sparkle, or use as sandwich buns for a fun twist at parties.
Fun Variations with Vanilla Pan de Mallorca Rolls Recipe
- Add a teaspoon of orange zest into the dough for a citrusy zing.
- Swirl in some cream cheese and sugar before shaping for a luscious filling surprise.
- Brush with cinnamon butter before baking for a golden, spiced crust.
- Sprinkle coarse sugar on top for an extra crunch with every bite.
- Fold mini chocolate chips into the dough for a sweet chocolate twist.
- Use coconut milk instead of regular milk for a tropical flair in flavor and moisture.
Make-Ahead & Storage Tips
- Refrigerate: After shaping, you can cover and refrigerate the dough overnight. Let the dough warm and rise before baking.
- Freeze: Once baked and cooled, freeze rolls in zip-top bags for up to 3 months. Thaw overnight at room temperature.
- Reheat: Warm frozen or refrigerated rolls in a 300°F oven for 10 minutes or microwave wrapped in a damp paper towel for 20 seconds.
- Keep Moist: Store rolls in an airtight container or wrapped tightly to maintain softness.
Vanilla Pan de Mallorca Rolls Recipe FAQs
- Can I use instant yeast instead of active dry yeast? Yes! Use about 25% less instant yeast and mix it directly with the flour. Just adjust rising times accordingly.
- Why is my dough not rising? Make sure your milk isn’t too hot or too cold; it should be around 110°F to activate yeast without killing it. Also, check your yeast’s expiration date.
- Can I make these rolls dairy-free? Absolutely. Substitute milk with almond or oat milk and use a dairy-free butter alternative.
- How do I know when rolls are fully baked? They should be golden brown on top and sound hollow when you tap the bottom gently.
- Can I add toppings before baking? Yes! Sprinkle coarse sugar or slivered almonds for a delightful crunch and added flavor.
Vanilla Pan de Mallorca Rolls Recipe
Vanilla Pan de Mallorca Rolls are soft, fluffy, and sweet Puerto Rican rolls infused with vanilla and butter. These airy, pillowy rolls feature a lightly sweet glaze and a tender crumb, perfect for breakfast, dessert, or as a sandwich base. Combining Spanish influence with Puerto Rican flavor, these rolls are a beloved bakery staple enjoyed plain, with butter, or dusted with powdered sugar.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 rolls
- Category: Breakfast / Bakery
- Method: Baking
- Cuisine: Puerto Rican
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon active dry yeast
- 1 teaspoon salt
Wet Ingredients
- 1 cup warm milk (about 110°F)
- ½ cup unsalted butter, softened (plus more for greasing and brushing)
- 2 large eggs
- 2 teaspoons vanilla extract
For Serving (optional)
- ¼ cup powdered sugar (for dusting)
- Additional butter for brushing
Instructions
- Activate the Yeast: In a small bowl, combine 1 tablespoon of active dry yeast with ¼ cup granulated sugar and 1 cup warm milk (110°F). Stir gently and let it sit for 5 to 10 minutes until frothy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt to evenly distribute the salt.
- Combine Ingredients: Add the frothy yeast mixture, 2 large eggs, and 2 teaspoons vanilla extract to the flour mixture. Use a whisk or electric mixer on low speed to combine until the ingredients begin to come together.
- Incorporate Butter: Add ½ cup softened unsalted butter and continue mixing until a soft, slightly sticky dough forms. Add a tablespoon of flour at a time if the dough is too wet.
- Knead the Dough: Transfer the dough onto a lightly floured surface. Knead for 8 to 10 minutes until smooth and elastic; this develops gluten for the desired texture.
- First Rise: Place the kneaded dough into a greased bowl, cover with a kitchen towel, and let it rise in a warm, draft-free place for 1 to 2 hours, until doubled in size.
- Shape the Rolls: Punch down the risen dough to release air. Turn it onto a floured surface, divide into 12 equal pieces, and shape each into a smooth ball by tucking edges underneath.
- Second Rise: Place the shaped rolls on a greased or parchment-lined baking sheet, spaced apart. Cover and let rise for 30 to 45 minutes until puffed up.
- Preheat Oven: While rolls are rising, preheat the oven to 350°F (175°C).
- Bake: Bake the rolls for 15 to 20 minutes until golden brown and hollow-sounding when tapped on the bottom.
- Cool and Serve: Remove from oven and cool slightly on a wire rack. Optionally, brush tops with melted butter and dust with powdered sugar before serving.
Notes
- Use warm milk (around 110°F) to properly activate the yeast without killing it.
- If dough is too sticky, add flour gradually to avoid a dry, tough texture.
- Ensure dough rises in a warm, draft-free environment for optimal proofing.
- Cover dough between rises to prevent drying out.
- Brush tops with butter immediately after baking for extra richness and softness.
- Store leftovers in an airtight container and reheat gently to retain softness.
