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Traditional Puerto Rican Mallorca rolls combine pillowy-soft texture with delicate vanilla sweetness. These golden breakfast buns offer the perfect balance of rich butter and gentle sweetness, making them a cherished morning treat.
The aroma of these rolls baking brings back memories of early mornings in Puerto Rican bakeries, where the sweet scent of vanilla and butter wafts through the air.
Key Ingredients
- All-Purpose Flour: Unbleached variety, carefully measured
- Active Dry Yeast: Fresh, properly stored
- Whole Milk: Full-fat for best texture
- Unsalted Butter: Premium quality
- Pure Vanilla Extract: Natural, not imitation
- Fresh Eggs: Large size, room temperature
Step-by-Step Method
- Preparation:
- Heat milk to 110°F. Combine with yeast and sugar, let proof until doubled. Mix dry ingredients in separate bowl. Combine wet ingredients with flour mixture until just incorporated.
- Mixing:
- Gradually incorporate softened butter. Knead thoroughly until dough becomes smooth and elastic. Transfer to oiled bowl, cover with damp cloth.
- First Rise:
- Allow dough to double in size, approximately 90-120 minutes in warm area. Test readiness with finger indentation.
- Forming:
- Traditional method: Divide into 12 equal portions (90g each), shape into rounds. Spiral variation: Roll into rectangle, add butter and cinnamon-sugar filling, roll tightly.
- Final Rise and Baking:
- Arrange in prepared pan, proof until puffy (45 minutes). Bake at 350°F until golden brown, 15-25 minutes.
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These rolls create cherished family moments. Their inviting aroma brings everyone to the kitchen, eager to share in this traditional breakfast treat.
Timing Guidelines
Success requires patience through multiple rising periods. Each stage develops flavor and creates the signature light, airy texture.
Traditional Service
In traditional Puerto Rican homes, these rolls pair perfectly with morning coffee. They transform into excellent sandwiches when filled with ham and cheese.
Temperature Guidelines
Proper ingredient and room temperature significantly impact dough development. Monitoring these factors ensures consistent results.
Storage Instructions
Store fresh rolls in sealed container for three days maximum. For longer storage, wrap individually and freeze up to three months. Warm gently before serving.
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These rolls represent more than simple bread - they embody Puerto Rican culinary heritage and the tradition of gathering family around freshly baked treats.
Frequently Asked Questions
- → Is there a simple icing I can make?
- Just blend a cup of powdered sugar with a couple of tablespoons of milk. That'll give you a great vanilla icing.
- → What's the best way to warm these up later?
- You can pop them in the microwave for about 20 to 30 seconds, or heat them in the oven at 300 degrees Fahrenheit for maybe 5 to 10 minutes.
- → Is it okay to freeze these?
- Totally! After baking, you can freeze them for up to two months. Just let them thaw and then warm them up when you're ready to eat.
- → My dough didn't rise. What went wrong?
- Make sure the yeast you're using is still good, and the milk should be warm, around 110 degrees Fahrenheit. If it's too cold or too hot, it won't work right.
- → Can I get these ready the night before?
- Yep, you can make them all the way up to shaping them, then stick them in the fridge overnight. Let them warm up a bit before the final rise and baking.