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.
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