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Mallorca Bread- Homemade Sweet Bread Rolls with very little kneading required – Soft, fluffy buttery and damn delicious!!! The perfect dinner or breakfast roll for entertaining.
Course Breakfast, Snacks
Cuisine Puerto Rican
Keyword banana bread muffin, mallorca, puerto rican bread, sweet
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 8
Calories 352kcal
Author Immaculate Bites


  • ½ Tablespoon dry yeast
  • ½ cup water
  • ½ cup whole milk
  • 4 ounce butter (113.4 gram)(melted) plus more for brushing
  • 4 Large egg yolk
  • 1 teaspoon vanilla extract or 1 vanilla bean stick
  • 1 teaspoon salt
  • 1/3 cup (70 grams) granulated sugar
  • 3 - 3 1/4 cups (375 grams) All-purpose flour
  • Powdered or Confectioners sugar for dusting.


  • In a large bowl combine water and yeast. Let it sit until dissolve for about 3-5minutes.
  • Then add milk with sugar, salt, egg yolks , vanilla extract and melted butter. Lightly whisk.
  • Finally add 3 cups flour then thoroughly mix with hands or spoon, dough is going to be sticky. If too sticky add the remaining flour a little at a time. Less flour is preferable
  • Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 1/2 to 2 hours or until doubled.
  • Punch dough down. At this point dough may be refrigerated for a couple of hours or overnight. Refrigerating the dough makes it easier to work with. However, you can proceed to the next step without chilling dough
  • When ready to shape, roll out to 1/4-inch thick rectangle. Lightly brush with melted butter. Using a sharp knife, pizza wheel or dough cutter to make 6-8 even sized strips.
  • Coil the dough to make flattened spiral buns, tucking the end under the bun, to help the dough stay in shape.
  • Place on a baking sheet (half sheet works) with parchment paper, it helps prevent the dough from browning too much at the bottom. If desired brush again with melted butter.
  • Let it rise again about 45 minutes, then bake in a 350 degrees oven for about 12-18 until lightly brown.
  • Remove let it rest for a few minutes, and then sprinkle with powdered sugar if desired. Then eat to your heart’s desire.


  1.  If refrigerating over night, be sure to punch the dough before placing in the fridge.
  2. One way of making the coils is to divide dough into 6-8 equal pieces
  3.  Be sure to tuck the end under the bun, to help the dough stay in shape.
  4.  Let it rest for about 30-40 minutes after placing it the baking sheet with parchment paper.


Calories: 352kcal | Carbohydrates: 48g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 105mg | Sodium: 403mg | Potassium: 81mg | Fiber: 1g | Sugar: 9g | Vitamin A: 475IU | Calcium: 37mg | Iron: 2.5mg