Mallorca Bread: Soft Puerto Rican Sweet Bread Rolls Serves: 12 rolls Ingredients 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 Instructions 1.In a large bowl combine, eggs, sugar and melted butter, whisk until well combined, set aside. 2.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. 3.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 ¼ inch thick. Using a pizza cutter cut the dough evenly into 12 strips. Roll the strips into coils, tucking the end under the bun. 4.Pre-heat oven to 350 degrees. 5.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. 6.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. Now time to enjoy a cup of coffee and my grilled sandwich.
Posted on: Mon, 17 Nov 2014 05:35:29 +0000
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