Friday, July 21, 2017

Mallorca Bread: Soft Puerto Rican Sweet Bread Rolls

Mallorca Bread:  
Soft Puerto Rican Sweet Bread Rolls
1 pkg dry yeast (1/4 oz)
½ cup milk, lukewarm
1½ cup water, lukewarm
8 egg yolks
¾ cup white sugar
2 sticks butter (1/2 lb.) + 1 stick for brushing, melted and cooled to lukewarm
6½ cups bread flour, plus more for flouring work surface
1 teaspoon salt
powder sugar

  1. In the bowl of a stand mixer combine, eggs, sugar, and melted butter, whisk until well combined. 

  2. In another large bowl pour in milk and water, sprinkle in yeast and let sit for a minute. 

  3. Add yeast mixture to egg mixture and whisk until well combined. In a large bowl whisk together salt and flour. Add flour mixture to the egg mixture one cup at a time, using a dough hook attachment. Mix until dough just comes together. 

  4. Turn out onto a floured work surface and knead until tacky. 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.

  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.) 

  6. Generously flour a clean work surface, turn dough out on work surface, sprinkle with flour. Tear the dough into 12 even pieces. Roll the the dough pieces into ½-inch ropes. Shape the ropes into coiled buns, tucking the end under the bun.

  7. Pre-heat oven to 350 degrees.

  8. 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.

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

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