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Authentic Pan de Mallorca (Puerto Rican Sweet Roll) Recipe

A close-up of a freshly baked, golden brown pan de Mallorca Puerto Rican sweet roll dusted heavily with powdered sugar.
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Make soft, slightly sweet Puerto Rican sweet bread rolls at home. This recipe guides you through achieving the signature rolled shape for this Caribbean breakfast favorite.

Ingredients

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  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 cups all-purpose flour, plus more for dusting
  • 1/4 cup powdered sugar, for dusting

Instructions

  1. Activate the yeast: Pour the warm milk into a large bowl. Sprinkle the yeast over the milk and let it sit for 5 to 10 minutes until foamy.
  2. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat the eggs into the butter mixture one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Add the salt and half of the flour to the wet ingredients. Mix until just combined.
  5. Gradually add the remaining flour, mixing until a shaggy dough forms.
  6. Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic.
  7. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  8. Gently punch down the risen dough. Divide the dough into 12 equal pieces.
  9. Shape each piece: Roll each piece into a long rope, about 12 inches long. Gently coil the rope into a spiral shape, resembling a snail shell, and place it on a parchment-lined baking sheet.
  10. Cover the shaped rolls loosely and let them proof for another 30 to 45 minutes until puffy.
  11. Preheat your oven to 375°F (190°C).
  12. Bake the Pan de Mallorca for 15 to 20 minutes, or until golden brown.
  13. Remove the rolls from the oven and let them cool slightly on a wire rack.
  14. Dust generously with powdered sugar before serving.

Notes

  • For a richer flavor, you can substitute half of the all-purpose flour with bread flour.
  • If your kitchen is cool, place the covered dough bowl inside your oven (turned off) with a pan of hot water underneath to create a warm, humid environment for rising.
  • These soft sweet rolls are best eaten the day they are baked.

Nutrition

Find it online: https://juliameal.com/pan-de-mallorca-puerto-rican-sweet-roll-recipe/