Amazing Vanilla Pan Rolls

These soft, swirly Puerto Rican Mallorca buns turn everyday snacking into something special. With their cloud-like texture and buttery vanilla goodness, these traditional island treats feature distinctive spirals and a feather-light feel that makes them a favorite at breakfast tables and social gatherings throughout Puerto Rico.

I stumbled upon these buns while trying out Puerto Rican cooking last summer. Making those swirls became almost like meditation for me, and seeing my family's excitement at that first warm, buttery bite made all the work totally worth it.

Key Ingredients Breakdown

• Active Dry Yeast: Make sure it's fresh and not expired for proper rising. Good yeast looks like separate little grains, not stuck together in clumps
• All-Purpose Flour: Go for unbleached kinds as they have better protein levels that help create that soft, tender inside
• Unsalted Butter: Grab some fancy European-style butter if you can—it has more fat which means tastier rolls and better layers
• Pure Vanilla Extract: Skip the fake stuff and buy real vanilla extract for that deep, true flavor that makes these rolls stand out
• Whole Milk: Don't substitute—use the full-fat kind warmed to 110°F to wake up the yeast and make your rolls super soft

Making Amazing Mallorcas

Waking Up The Yeast:

Mix your warm milk with yeast and sugar in a bowl and wait until it gets foamy and smells yeasty, about 10 minutes. This step can't be rushed if you want fluffy rolls.

Getting The Dough Right:

Throw flour and salt in a big bowl, then add your foamy yeast mix, eggs, and vanilla. Work in soft butter bit by bit while kneading until you get a smooth, stretchy dough that bounces back when you poke it.

First Big Rise:

Put your dough in a greased bowl, cover it with a kitchen towel, and let it hang out somewhere warm for 1-2 hours. You want it to double up, creating tiny air bubbles that make the rolls light.

Creating The Spirals:

Cut your puffy dough into twelve equal pieces. Roll each one into a rope, then wind it up into a spiral, tucking the end underneath. Put these swirls on your baking sheet with some space between them for expanding.

Second Rise And Baking:

Let your shaped rolls puff up again for about 45 minutes. Pop them in your hot oven and bake until they turn a beautiful golden color, around 18-20 minutes. Your kitchen will smell amazing with vanilla and butter scents floating around.

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My grandma always stressed how important the rolling technique was. She showed me that rolling tighter spirals creates prettier layers when you pull the bread apart. This small detail really takes these rolls to another level.

Tasty Serving Suggestions

Make your Mallorca rolls even better by enjoying them with strong Puerto Rican coffee or hot chocolate. For something different, cut them in half and make breakfast sandwiches with eggs and cheese. Their gentle sweetness also goes great with fresh tropical fruit or a thin spread of guava paste on top.

Fun Variations To Try

Play around with flavors by adding some orange zest to your dough for a citrus kick, or sprinkle some cinnamon sugar between the layers before rolling them up. For special days, try stuffing the rolls with guava paste or cream cheese before baking. If you don't do dairy, coconut milk and plant butter work well too and still give you that classic texture.

Storage Tips

Keep your fresh-baked rolls in a sealed container on your counter for up to three days to maintain softness. Want to save them longer? Cool them completely, wrap each roll in plastic, toss them in a freezer bag, and freeze for up to three months. Warm them up in a low oven or microwave before eating to make them taste fresh-baked again.

After baking these rolls for years, I've learned that taking your time really matters. Don't rush the rises, be gentle but confident when shaping, and respect the whole process. You'll end up with rolls any Puerto Rican baker would be proud of. There's something really special about watching people enjoy these golden spirals—it makes all the effort completely worthwhile.

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Frequently Asked Questions

→ Is it okay to prepare the dough early?

Totally! Mix the dough the night before and let it rise slowly in the fridge. When you’re ready, warm it up before shaping.

→ Why didn’t my dough rise?

Old yeast or milk that’s too hot is often the culprit. Keep your milk at around 110°F and use fresh yeast.

→ Can these rolls be frozen?

Absolutely! Wrap each roll in plastic, place them in a freezer-safe bag, and freeze for 3 months tops. Let them thaw and warm slightly before enjoying.

→ How do I know if they’re baked through?

The tops should be golden, and they should sound hollow when tapped. Stick a thermometer in—190°F means they’re done.

→ What’s the best way to keep leftovers fresh?

Pop them in an airtight container at room temperature, and they’ll stay good for up to 3 days. Warm them slightly before eating for the best experience.