Bakery Pan de Mallorca (Puerto Rican Sweet Rolls)
1 pkg dry yeast
1/2 cup milk, lukewarm
1 1/2 cup water, lukewarm
8 egg yolks
3/4 cup white sugar
2 sticks butter (1/2 lb.) + 1 stick for brushing, melted, and cooled to lukewarm
6 cups bread flour, plus more for flouring work surface
1 teaspoon salt
powdered sugar for dusting
In the bowl of a stand mixer combine, eggs, sugar, and melted butter, whisk until well combined. In another large bowl pour in milk and water, sprinkle in the yeast, and let sit until the yeast activates.
Add yeast mixture to egg mixture and whisk until well combined. In a large bowl whisk together salt and flour.
Add flour mixture to the egg mixture one cup at a time, using a dough hook attachment. Mix until dough just comes together. Turn out onto a floured work surface and knead until tacky.
**Note, you can also do this step by hand. No stand mixer is needed.
Transfer to a bowl and cover with a kitchen cloth and let rise on the counter for 2 hours or until it doubles in size. The dough can also be refrigerated and rise overnight.
Pre-heat oven to 350 degrees.
Line two lightly colored (try to avoid dark sheet pans for this) aluminum sheet pans with parchment paper. Generously flour a clean work surface, turn the dough out on a work surface, sprinkle with flour. Cut the dough into 12 even pieces. Roll the dough pieces into ropes and shape the ropes into coiled buns, tucking the end under the bun.
Place 6 rolls per sheet pan, loosely cover with a kitchen towel, 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. If you have a kitchen thermometer, check that the temperature has reached 190 degrees.
Allow buns to cool, sift generously with powdered sugar. Eat with a cup of cafe con leche if you have the chance. Keeps well overnight and makes the perfect bun for a next-day sandwich.