Mallorca Bread: Soft Puerto Rican Sweet Bread Rolls

Step 1

In the bowl of a stand mixer combine, eggs, sugar, and melted butter, whisk until well combined. In another large bowl pour in milk and water, sprinkle in yeast and let sit for a minute.

Step 2

Add yeast mixture to egg mixture and whisk until well combined. In a large bowl whisk together salt and flour.

Step 3

Add flour mixture 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 until tacky.

Step 4

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. The dough can also be refrigerated and rise overnight.

Step 5

Line two light aluminum sheet pans with parchment paper. (Do not use dark sheet pans because they will over brown the bottom of the rolls.) Generously flour a clean work surface, turn dough out on a work surface, sprinkle with flour. Tear the dough into 12 even pieces. Roll the dough pieces into 1/2-inch ropes. Shape the ropes into coiled buns, tucking the end under the bun.

Step 6

Pre-heat oven to 350 degrees.

Step 7

Place 6 rolls per sheet pan, loosely cover with a kitchen towel or plastic wrap and let rise another 45 minutes. Using a pastry brush gently brush rolls with melted butter. Bake for 20-25 minutes, until they are just beginning to brown.

Step 8

Allow buns to cool, sift generously with powdered sugar. Enjoy with coffee!