I first tried Mallorca bread at a Starbucks in Puerto Rico and loved it so much that I started making it myself. It’s my favorite bread—soft, fluffy, and rich with a delicate eggy flavor. I hope you enjoy it as much as I do!
Preparation Details
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 2 hrs 30 mins
Servings: 9
Ingredients
- 1 (.25 ounce) package active dry yeast
- ¼ cup warm water
- 2 ½ cups all-purpose flour, more as needed
- ½ cup milk
- ¼ cup white sugar
- 6 tablespoons unsalted butter, melted and cooled, divided
- 3 large egg yolks
- ¾ teaspoon salt
- 2 tablespoons confectioners’ sugar, or as needed
Steps
- Dissolve yeast in warm water in a large bowl, about 5 minutes. Add flour, milk, sugar, 4 tablespoons melted and cooled butter, egg yolks, and salt. Mix well.
- Turn dough out onto a lightly floured work surface. Knead for 5 minutes, adding more flour a little at a time until dough is no longer sticky.
- Grease a bowl. Add dough, 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 18×9-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.
- Meanwhile, 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.
