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
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
Helio Pereira says
Me envie a receita em português do Brasil
Pat says
Hi, thx for the recipe…only a suggestion..will be good to add when you list the ingredients that the water and milk needs to be warm..& temperature. I know some friends did it straight like that..of course yeast didn’t rise♀️
Thx again..☺️
Pat says
It’s Pat.. I don’t know how that Simbol it’s showing in my comment
ImmaculateBites says
Thanks for the feedback! The symbol looks fine.
Jo says
This is so good and so easy to make!! Used exactly 3 cups of flour and they turned out great! Whole family loved them.
Imma Adamu says
Thanks for sharing, Jo! I’m glad they loved it!
Clemencia Cepeda Roman says
Mallorcas recipe is great
ImmaculateBites says
Thanks
Clemencia Cepeda Roman says
Best mallorcas ever thanks!
Rikovitz says
This recipe is amazing! I have made it 5 time in the last two weeks with non-dairy butter and oat milk… I made it plain twice, sprinkled with cinnamon sugar inside the coils twice and filled with chocolate ganache once… all were stunningly delicious and easily shared with everyone! Thank you so much for this amazing recipe… it will definitely be a go to from now on.
ImmaculateBites says
Glad to hear this .Thanks for taking time out to share this with us .
Vanessa says
Hi, made these today for and followed your recipe to the tee, they are simply delicious and really very easy to make…
ImmaculateBites says
Awesome!! I am so glad it turned out great for you, Vanessa.
Marian Zerbi says
Just made them – and they were delicious, comparable to the mallorcas in the Bombonera in Old San Juan! Instead of brushing the dough with butter, I used lard. I think that if I had used more lard, they would have tasted just like ones back home in PR. Thanks for the recipe, I’ve tried many other recipes that failed. Now I don’t have to wait to go to PR to get my fix.
imma africanbites says
So happy to hear it turned out well for you. And thank you for sharing that lard tip!
Manpreet says
Are we suppose to use salted or unsalted butter?
Imma says
I always go with unsalted so you can control the salt content easily!
Manpreet says
How much is half a tablespoon of dry yeast? I did 5 grams. Yeast didn’t foam, it was watery. The water was the right temp for the yeast
Mary says
I believe half a tablespoon is 7 grams. My yeast didn’t foam either, but the dough rose beautifully after the full two hours.
Khabo Majola says
ohhhh this is so wonderful, can i get loaded on your email list for more recipes please. i love your recipes
Melinda says
You are amazing immaculate. Thank you. Is it possible to send me recipes through email
imma africanbites says
Thank you for stopping by. I’ll add you then to my email list so you’ll get the recipes straight to your inbox
Mia says
Hi Emma,
Don’t mind getting recipes too.
Lizz says
Hello,thanks for your wonderful recipes.i tried your recipe for the scones and it came out well.please I would like to know when using tablespoon, how many tablespoons makes 113.4g? Thank you
Akofa says
These are absolutely amazing. I’ll make them. I would like to appreciate your work. I just found your page and it inspired me a lot. I started food blogging like a month ago, and I definitely look up to you. You’re my role model. Thank you
Ikesa says
4 oz of butter = 1 stick
Laura says
How long can the dough stay in the fridge before you bake it? Can I make it 2 days before?
ImmaculateBites says
It can last in the fridge for 24 hours. Haven’t tried it an longer.
Heather says
These were amazing! I made them for my boyfriend who is from Puerto Rico and he loved them.
ImmaculateBites says
So happy it worked out well for you. Thanks for the feedback!
Gustavo Cordova says
I bake as a hobby. I tried your Mallorcas. Great taste, but they did not raise well. I used SAF instant yeast and the liquids were kind of cool. Should the be warm? I also mixed everything in an electric mixer. Was this a mistake too?
Please help!!
imma africanbites says
Hi, Gustavo. I’d recommend using slightly warm water when working with yeast and let it sit first for 3-5 minutes before giving it a quick stir. Hope this helps.
Anna says
Temp should be no more then 110 degrees when working with yeast.