Vanilla Pan de Mallorca Rolls are soft, fluffy Puerto Rican sweet rolls infused with vanilla and butter. These airy, pillowy rolls feature a lightly sweet glaze or powdered sugar dusting, perfect for breakfast, dessert, or snacks. This recipe guides you through making these delightful rolls from scratch, highlighting their cultural roots and versatile serving options.
Total Time:3 hours
Yield:12 rolls
Ingredients
Dough Ingredients
4 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon active dry yeast
1 teaspoon salt
1 cup warm milk (about 110°F)
½ cup unsalted butter, softened (plus more for greasing)
2 large eggs
2 teaspoons vanilla extract
Topping
¼ cup powdered sugar (for dusting, optional)
Additional butter for brushing (optional)
Instructions
Activate the Yeast. In a small bowl, combine the active dry yeast, granulated sugar, and warm milk. Stir gently and let it sit for 10 minutes until frothy, confirming that the yeast is active.
Mix Dry Ingredients. In a large bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
Combine Wet and Dry Ingredients. Add the frothy yeast mixture to the flour along with the eggs and vanilla extract. Mix with a whisk or electric mixer on low speed until the ingredients start to come together.
Incorporate Butter. Add softened unsalted butter to the mixture and continue mixing until a soft, slightly sticky dough forms. Add more flour one tablespoon at a time if the dough is too wet.
Knead the Dough. Transfer the dough to a lightly floured surface and knead for 10 minutes until smooth and elastic to build gluten structure.
First Rise. Place the kneaded dough into a greased bowl, cover with a clean towel and let it rise in a warm draft-free place for 2 hours or until doubled in size.
Shape the Rolls. Punch down the risen dough, divide it into 12 equal pieces, shape each into a smooth ball with edges tucked underneath, and place them on a greased or parchment-lined baking sheet.
Second Rise. Cover the rolls with a kitchen towel and let them rise for 45 minutes until puffed.
Preheat the Oven. Preheat your oven to 350°F (175°C) during the second rise of the rolls.
Bake. Bake the rolls for 20 minutes or until golden brown and hollow sounding when tapped on the bottom.
Cool and Finish. Remove from the oven and cool slightly on a wire rack. Optionally brush with melted butter and dust with powdered sugar before serving.
Notes
Warm milk should be about 110°F to properly activate yeast without killing it.
Kneading the dough for 10 minutes develops gluten, giving the rolls a light, airy texture.
Letting the dough rise in a warm environment helps yeast ferment better for fluffier rolls.
Dusting with powdered sugar or brushing with butter adds a traditional touch and extra flavor.
If dough feels too sticky during shaping, lightly flour your hands but avoid adding too much flour to keep softness.
Store leftover rolls in an airtight container for up to 3 days or freeze for longer storage.
These rolls can be enjoyed plain, with butter, or used for sweet or savory sandwiches.
