Saturday, December 30, 2017

PAN DE MALLORCA (PUERTO RICAN SWEET ROLLS)



1 pkg dry yeast (1/4 oz)
½ cup milk
1½ cup water
8 egg yolks
¾ cup white sugar
2 1/2 sticks butter, divided
6½ cups bread flour, plus more for flouring work surface
1 teaspoon salt
powder sugar

In the bowl of a stand mixer combine, eggs, sugar, and 2 sticks melted butter, whisk until well combined. 
In a 2 cup measuring cup add milk and water, microwave for +/- 1 minute until about 115*, add yeast and stir well.  Let sit for a minute and then add to egg mixture and whisk until well combined. 
Add flour and salt to the egg mixture one cup at a time, using a dough hook attachment. Mix until dough just comes together. Turn out onto a floured work surface and knead just a couple times. Transfer to a bowl and cover with a kitchen cloth and let rise on the counter for 2 hours or until it doubles in size.

Generously flour a clean work surface, turn dough out on work surface, sprinkle with flour. Tear the dough into 12 even pieces. Roll the the dough pieces into ½-inch ropes. Shape the ropes into coiled buns, tucking the end under the bun.

Pre-heat oven to 350 degrees.

Place 6 rolls per sheet pan (I prefer stoneware if you have it - keeps the bottoms from over browning), loosely cover with a kitchen towel or plastic wrap and let rise another 45 minutes. Using a pastry brush gently brush rolls with 1/2 stick melted butter. Bake for 20-25 minutes, until they are just beginning to brown.

Serve fresh and warm the first day.  Next day slice roll in half and make grilled ham and cheese sandwiches!

Save egg whites to make: Angel Food Cake


Dough just after kneading

Dough after rising for 2 hours





Buns after being coiled and resting for 45 minutes
Just out of the oven!
Yum!

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