Pan de Mallorca

By Peggio

Ingredients

• Makes 9 rolls -
• 6 tablespoons (3/4 stick) butter
• 1 package active dry yeast
• 1/4 cup lukewarm water
• 1/4 cup sugar
• 3/4 teaspoon salt
• 3 egg yolks
• 1/2 cup milk
• 2-1/2 to 3 cups all-purpose flour
• flour for dusting work surface
• butter to grease bowl and pan
• confectioners’ sugar for dusting

Details

Servings 9
Adapted from ophile.wordpress.com

Preparation

Step 1

Melt the butter and let it cool slightly. In a large bowl, dissolve the yeast in the water. Add the sugar, salt, egg yolks, milk, 4 tablespoons of the cooled butter, and 2-1/2 cups of the flour. Mix well.

Lightly flour a work surface. Turn out the dough and knead for 5 minutes. Add enough of the remaining flour so that the dough is not sticky.

Grease a bowl with butter. Put the dough in it and cover with plastic wrap. Let the dough rise in a warm place for 45 minutes.

Grease a 9-inch square baking pan. Set aside. Punch the dough down. Knead it on a lightly floured surface into a rectangle about 18×9 inches. Brush with the remaining melted butter. Roll up the dough from one short end and cut it into 9 slices; trim the ends to make them neat. Arrange the slices in the baking pan. Cover and let rise for 40 minutes.

Preheat the oven to 375 F. Bake the rolls for 30 minutes, or until lightly browned. Let the rolls cool in the pan for 5 minutes. Transfer to a platter and dust with confectioners’ sugar.