Soft Vanilla Breakfast Rolls

Buttery spiral Mallorca buns turn everyday snacking into amazing Puerto Rican food moments. These soft, sweet rolls capture traditional island baking at its finest, blending rich buttery swirls with gentle vanilla touches. Their unique coiled shape and fluffy, light texture make them impossible to resist at breakfast tables and casual get-togethers throughout Puerto Rico.

I bumped into these rolls while trying out Puerto Rican cooking last summer. Making those perfect swirls became almost relaxing, and seeing my family's excitement with their first warm, buttery mouthful made all the work totally worth it.

Key Ingredients Breakdown

• Active Dry Yeast: Grab fresh yeast that hasn't expired for proper rising. The tiny bits should be loose and separate, not stuck together
• All-Purpose Flour: Go with unbleached kinds for better protein, which gives you that soft, fluffy inside
• Unsalted Butter: Splurge on fancy European butter with more fat to get richer taste and better layers
• Pure Vanilla Extract: Don't cheap out with fake stuff - real vanilla brings true flavor depth
• Whole Milk: Use the full-fat kind heated to exactly 110°F to wake up the yeast and make everything tender

Making Amazing Mallorcas

Waking The Yeast:

Mix warm milk with yeast and sugar in a bowl until it gets foamy and smells good, taking about 10 minutes. This makes sure your bread will rise properly and turn out super soft.

Making Your Dough:

Throw flour and salt in a big bowl, then add your foamy yeast mix, eggs, and vanilla. Work the soft butter in bit by bit, kneading until everything feels smooth and stretchy, bouncing back slightly when you poke it.

First Growing Time:

Put your dough in a greased bowl, cover it with a kitchen towel, and let it sit somewhere warm for 1-2 hours. It should double up, creating tiny air bubbles that make the bread light as a cloud.

Creating The Swirls:

Cut your puffy dough into twelve same-size pieces. Roll each chunk into a long snake, then carefully wrap it into a coil, tucking the end underneath. Set these pretty spirals on your baking sheet with room to grow between them.

Final Puff And Baking:

Let your shaped coils puff up again until they look fluffy, about 45 minutes. Stick them in your hot oven and bake until they turn golden brown, roughly 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 good rolling was. She showed me that tighter spirals make prettier layers when you pull them apart. This careful attention really makes these rolls stand out.

Tasty Combo Suggestions

Make your Mallorca rolls even better by having them with strong Puerto Rican coffee or hot chocolate. For something heartier, cut them sideways to make awesome breakfast sandwiches with eggs and cheese. Their light sweetness also works great with fresh tropical fruits or a thin spread of guava paste.

Fun Twists To Try

Play around with flavors by mixing orange zest into your dough for a citrus kick, or sprinkle cinnamon sugar between the layers before rolling. For special days, try stuffing the rolls with guava paste or cream cheese before baking. If you can't do dairy, swap in coconut milk and plant butter while keeping that famous texture.

Staying Fresh

Keep your newly baked rolls in a sealed container at room temp for up to three days to maintain their softness. If you need them to last longer, cool them completely, wrap each one in plastic, put them in a freezer bag, and freeze for up to three months. Warm them gently in a low oven or microwave before eating to bring back that fresh-baked goodness.

After baking these rolls for years, I've found that taking your time really matters. Being patient with each rise, handling the dough gently but confidently, and respecting each step gives you rolls any Puerto Rican baker would applaud. The happiness that comes from sharing these golden, spiral treats with friends and family makes every minute spent making them completely worthwhile.

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Frequently Asked Questions

→ Can I make the dough earlier?

Sure! Prepare your dough a day ahead and let it rise in the fridge overnight. Let it warm up before shaping.

→ Why didn’t the dough rise?

Check your yeast—it might be old or expired. Also, ensure the milk temperature isn’t too hot; aim for about 110°F.

→ Is freezing these rolls possible?

Absolutely! Wrap each roll tightly, pop them in a freezer bag, and store for up to 3 months. Thaw overnight and reheat gently.

→ How do I know when they’re baked?

The tops should be golden and they’ll sound hollow when tapped. Use a thermometer—it should show 190°F inside.

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

Store in a sealed container at room temperature for three days. Warm them briefly before eating for the best flavor.