Mallorca Bread – Homemade Sweet Bread Rolls with very little kneading required – Soft, fluffy, buttery and damn delicious!!! The perfect dinner or breakfast roll for entertaining.
The Weekends are different for all of us. For some it’s a time to catch up on sleep, for others, it’s total do-nothing time. For me? Baking! Getting up in the wee hours of the morning before anyone is up then cooking up a storm…enough to stir up my neighbors.
During the holiday season, I’m always bent at trying something extra special and this my friends, takes that honor.
Hello!! Mallorca where have you been all my life?? Seriously I’ve been looking for that easy pastry that could double up as anytime snack at the same time and you have it right here.
This recipe is a keeper, knocking off the others and staying on top, there’s no doubt about it! They’re everything a breakfast roll should be: big, soft and perfectly fluffy or slight crunchy at the edges (if want to go that route). The BEST part is that it doesn’t involve that much kneading.
I would happily trade my dinner roll for this one right here – ANYTIME. I’m sure you would too! They have this insanely delicious melt-in-your mouth buttery flavor, that’s so hard to resist.
These disappeared 10 minutes after taking them out of the oven. Gone! Finito! Had family members over and everyone wanted thirds, couldn’t even get to take pictures.
This time, it’s only going to be my sous chef and me. We are going to eat to our heart’s desire. Definitely not a healthy treat, I tell you. So don’t go crazy and make it on a weekly basis.
So what is Mallorca? In a nutshell, it’s a “soft puerto buttery egg bread’’ aka deliciousness in your mouth. That’s all I can say, without putting you to sleep. If you want to learn more check it out here. , from the Noshery does a beautiful job of explaining it. Do give it a try and if for some reason you have leftovers then make Puerto Rican breakfast ham and cheese sandwich.
Watch How To Make It
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Recipe adapted here
Mallorca Bread
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Ingredients
- ½ tablespoon dry yeast
- ½ cup water
- ½ cup whole milk
- 4 ounces (113.4 gram) butter, melted (plus more for brushing)
- 4 large egg yolks
- 1 teaspoon vanilla extract (or one vanilla bean)
- 1 teaspoon salt
- ⅓ cup (70g) granulated sugar
- 3-3¼ cups (375g) all-purpose flour
- Powdered, (or confectioners sugar) for dusting
Instructions
- In a large bowl, combine water and yeast. Let it sit until dissolved for 3-5 minutes.
- Then lightly whisk in the milk, butter, egg yolks, vanilla extract, salt, and sugar.
- Finally, add 3 cups of flour, then thoroughly mix with your hands or a spoon. The dough is going to be sticky, but if it's too sticky, add some of the remaining flour a little at a time. Use as little flour as possible.
- Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1½ to 2 hours or until doubled.
- Punch dough down. At this point, you may refrigerate the dough for a couple of hours or overnight. Refrigerating the dough makes it easier to work with. However, you can proceed to the next step without chilling the dough.
- When ready to shape, roll out to a ¼-inch thick rectangle. Lightly brush with melted butter. With a sharp knife, pizza wheel, or dough cutter, make 6-8 even-sized strips.
- Coil the dough to make flattened spiral buns, tucking the end under the bun, to help the dough stay in shape.
- Place on a baking sheet (half sheet works, too) with parchment paper to prevent the dough from browning too much on the bottom. If desired, brush again with melted butter.
- Let it rise again for about 45 minutes, then bake in a 350℉/177℃ oven for 12-18 until lightly browned.
- Remove, let it rest for a few minutes, and sprinkle with powdered sugar if desired. Then eat to your heart’s desire.
Tips & Notes:
- If refrigerating overnight, punch the dough before placing it in the fridge.
- Tuck the end under the bun to help the roll keep its shape.
- Let it rise for about 30-40 minutes after placing it on the baking sheet with parchment paper.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition Information:
In a large bowl combine water and yeast. Let it sit until dissolve for about 3-5minutes.
Then add milk with sugar, salt, egg yolks and melted butter. Lightly whisk.
Finally add 3 cups flour then thoroughly mix with hands or spoon, dough is going to be sticky. If too sticky add the remaining flour a little at a time. Less flour is preferable
Dough should be sticky. Cover loosely with a clean cloth and let it rise until doubled in size
about 2 hours or less depending on environment.
When dough has doubled in size . You can proceed with the next steps or refrigerate for a couple of hours . If refrigerating over night be sure to punch the dough before placing in the fridge.
One way of making the coils is to divide dough into 6-8 equal pieces
Roll the dough up to form a long thin rope, then wind each rope up to form a coil (snail shape).
Proceed with the remaining of the pieces until finish. Be sure to tuck the end under the bun, to help the dough stay in shape
Place on a baking sheet with parchment paper and let it rest for about 30-40minutes
Another method of making the coil
When ready to shape, roll out to 1/4-inch thick rectangle. Lightly brush with melted butter. Using a sharp knife, pizza wheel or dough cutter to make 6-8 even sized strips
Coil the dough to make flattened spiral buns, tucking the end under the bun, to help the dough stay in shape
Constance says
I absolutely love Mallorca bread but it is so hard to find around here since we it’s not a common food item in the southern states of America.
I have a batch in the fridge right now waiting to be cooked up in the morning. I can’t wait!! I am so not a baker but I’m hoping I did this right because I really want some Mallorca bread and this is a chance to be able to make my own instead of trying to hunt it down
imma africanbites says
I feel you, Constance! I was once like that until I decided to push myself and go for homemade ’cause you can enjoy them anytime you want. 😉 Happy baking!
Alma says
This bread is so good! Thanks for the recipe, my girls love mallorcas!
ImmaculateBites says
Great! Thanks for the feedback!!!
Kimmie says
Hi I was going to make th sw today but was confused on the measurements on the four how many cups do I need?
ImmaculateBites says
I used about 3 and 1/4 cups flour .
Clara says
Can you please edit this to include the vanilla extract in the instructions? A veteran baker probably would’ve realized you need to add it in with the wet ingredients, but I’m a newbie and I follow instructions to a T… so I made the entire dough before realizing the vanilla was not added. I went ahead and added it to the dough anyway – here’s to hoping it works out!!! They look delicious. Thank you!
ImmaculateBites says
Thanks for bringing this to my attention Clara ! Will definitely make it more clearer . Do let me know how it works out for you.
Alberto Gonzalez says
Another suggestion, clarify that the yeast should be mixed with warm water (between 115-125°F) in order for it to develop and raise properly. Thanks for the recipe.
Vanessa says
Let me tell you, THIS IS PUERTORRICAN GLORIOUS TASTE! I will tell you some of my tips; air the flour and sift it, don’t add the salt to the yeast but to the flour, let it rise 2 hrs, punch, rise 1.5 hours, shape and rise in warm place for 1 more hour (I use a plastic box that closes airtight). Use GOOD butter, and white vainilla (I use one I buy from Dominican Republic – THE BEST!) Thank you, again for thus recipe. I’ll share it on Facebook with my friends.
ImmaculateBites says
You go girl!!!Awesome Tips! Thank you for sharing !!! So happy it worked out well for you.
Valeria says
My dreams come true! Now we can have breakfast “at the Bombonera” here on the mainland!!!!
ImmaculateBites says
OH YES! Happy Cooking !!!
Nancy Matthews says
I made this dough last night and made it for my kids this morning. This bread is so amazing. I made the recipe exactly as instructed. Although I used store brand butter, I think this would taste even better if I used really good butter. Next time, I am using better butter.
Thank you for sharing. This recipe is a keeper.
ImmaculateBites says
My Pleasure! Thanks for letting me know Nancy.
Ruth says
Made this today! I made 5 rolls and filled the rest of the dough with a sweet cream cheese filling made out of softened cream cheese, confectioners sugar, vanilla, splash of cream and a pinch of salt. It’s so good!
ImmaculateBites says
AWESOME! I can taste it right off the screen. Sounds DELICIOUS. Thanks for taking the time to share .
fauxia says
Made dis fr d second time..they ar vry soft nd delicious!!
ImmaculateBites says
Awesome! Glad you enjoyed it!
Matt @ RoughEats says
Ooh, I love the looks of these little bites! I can’t wait to try!
ImmaculateBites says
THanks ! Do let me know how it works out if you try them. They are so addictive!
Rosa Gonzalez says
This is one of the famouse dessert that all Puerto Rican buy every day is awesome
ImmaculateBites says
It sure is.
cookinggram says
I made this recipe on Sunday and did not do 2nd formed rise until this a.m. The rolls came out wonderfully light, fluffy and I served them with homemade strawberry jam. Will not hesitate to do this again, exactly as initial, letting dough sit after 1st rise to increase flavor. thank you for providing this. I know it will be a big hit with dinner meals like ribs and beans, etc.
ImmaculateBites says
My pleasure! Happy to hear you enjoyed it as much I do.
Lori says
Hi..dont know what I’m doing wrong..follow recipe exactly…but dough just stays too sticky to work with. I did leave 8n fridge overnight 2nd try..easier to work with but still very sticky. Today again…far too sticky….punched it down and awaiting to see outcome. They so delish..but 8m battling with the sticky dough…even after 4 hours! Help…AM thinking maybe eggs or liquid too much?
ImmaculateBites says
Hello,
Have you tried adding about more flour? Start with about a 1/4 cup to make it less sticky but still soft.
Manpreet says
Sorry to jump on this post but I have had the same problem. I have followed the recipe to a T, yet the dough is way too sticky to work with. I ended up adding a lot more flour, yet it was still so difficult and sticky to work with. Unfortunately for me this was a huge disappointment. I have wasted to many ingredients, I don’t understand what I’m doing wrong? I’ll be looking at other recipes for this.
Muna says
I made this on a whim and oh my they are delicious! So soft, buttery and just enough sweetness from the powdered sugar. My family is eating them up. Thank you for this recipe!
ImmaculateBites says
My Pleasure! So glad to hear it was a hit with the family.
Janet says
I assume the vanilla is added with the milk etc.? Trying it now.
ImmaculateBites says
Yes, it is.
Amanda says
Sorry for this comment, but this is not mallorcan bread. Not the form and not the ingredients…
If you really want to taste one, come to mallorca 🙂
Because its not cheap, i have the recipe in my blog. I dont know if outside mallorca you can buy saïm, that is pork fat which is used instead of butter.
I love your blog, really. Youre amazing and your recipes makes me hungry!
ImmaculateBites says
This Mallorca is adapted using pantry staple ingredients. For home cooks like me who want to enjoy this tasty sweet bread without the hefty price of an air ticket. Thanks for stopping by!
Ruth says
Pretty authentic to me and vegetarian friendly.
Jess says
Your absolutely correct. Pan de mallorca is originally from Mallorca, Spain. It is also know as “ensaimada”. There are places in Puerto Rico that authentically make the bread. It’s less like a bread and more like a pastry. In Puerto Rico they make sandwiches out of it, while in spain it’s eaten plain or filled with whipped cream or sweet angel hair filling. The pictures on this page look a little more like a bread than ensaimada, I’ll have to test to be sure.
Carmen says
This tastes exactly like at home in Puerto Rico! Thanks!