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Vanilla Pan de Mallorca Rolls Recipe

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4.7 from 96 reviews

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.

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

  1. 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.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt to evenly distribute the salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Preheat Oven: While rolls are rising, preheat the oven to 350°F (175°C).
  10. Bake: Bake the rolls for 15 to 20 minutes until golden brown and hollow-sounding when tapped on the bottom.
  11. 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.

Find it online: https://dishesbydaisy.com/vanilla-pan-de-mallorca-rolls-recipe/