MALLORCA BREAD
I had this at a Starbucks® when I went to Puerto Rico and made it myself a few times. It is my favorite type of bread, with a fluffy consistency and an egg taste. Hope you like it too.
Provided by James
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h30m
Yield 9
Number Of Ingredients 10
Steps:
- Dissolve yeast in warm water in a large bowl, about 5 minutes. Add 2 1/2 cups flour, milk, sugar, 4 tablespoons melted and cooled butter, egg yolks, and salt. Mix well.
- Lightly flour a clean work surface. Turn dough out onto the surface and knead for 5 minutes, adding enough flour so that dough is not sticky.
- Grease a bowl with 1 teaspoon butter. Place dough in the bowl and cover with plastic wrap and a towel. Let dough rise in a warm place for 50 minutes.
- Grease a 9-inch square baking pan and set aside. Lightly punch dough down and knead on a lightly floured surface into an 18x9-inch rectangle. Brush with remaining 2 tablespoons melted butter.
- Roll dough up snugly from 1 short end and cut into 9 slices, trimming ends to make neat. Place slices in the prepared baking pan, cut side-up. Cover with plastic wrap and a towel and put in a warm place for 40 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake rolls in the preheated oven until light brown, 25 to 30 minutes. Remove from the oven and let cool in the pan for 5 minutes. Transfer to a platter and dust with confectioners' sugar.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 34.8 g, Cholesterol 90.9 mg, Fat 10.2 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 5.9 g, Sodium 261 mg, Sugar 7.9 g
BREAD - MALLORCA BREAD (SOFT PUERTO RICAN SWEET BREAD ROLLS) RECIPE - (4.3/5)
Provided by á-47159
Number Of Ingredients 9
Steps:
- 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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