BREAD - Mallorca Bread (Soft Puerto Rican Sweet Bread Rolls)

By á-47159

Ingredients

• 1 pkg dry yeast (1/4 oz)
• 1/2 cup milk, lukewarm
• 1 1/2 cup water, lukewarm
• 8 egg yolks
• 3/4 cup white sugar
• 2 sticks butter (1/2 lb.) + 1 stick for brushing, melted and cooled to lukewarm
• 6 1/2 cups bread flour, plus more for flouring work surface
• 1 teaspoon salt
• powder sugar

Details

Servings 12
Adapted from thenoshery.com

Preparation

Step 1

In a large bowl combine, eggs, sugar and melted butter, whisk until well combined, set aside.

In another large bowl pour in milk and water, sprinkle in yeast and let sit for a minute. Add egg mixture to yeast mixture and whisk until well combined. Add 1 teaspoon salt and 6.5 cups flour a cup at a time, stirring with a wooden spoon until just combined. Cover with kitchen cloth and let rise on the counter for 2 hours then refrigerate for 3 hours or overnight.

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 work surface, sprinkle with flour and roll out to about 1/4 inch thick. Using a pizza cutter cut the dough evenly into 12 strips. Roll the strips into coils, tucking the end under the bun.

Pre-heat oven to 350 degrees.

Place 6 rolls per sheet pan, loosely cover with 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.

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

Notes:
Do not use dark pans for rolls as it will over darken the bottoms.

Must refrigerate for at least 3 hours, allowing the dough to be easier to handle.

Use day old rolls for ham and cheese grilled sandwiches.