A Taste of Puerto Rico/Yvonne Ortiz 1997

Mallorca Bread (Pan de Mallorca)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
9 rolls N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 tablespoons (3/4 stick) butter 1 package active dry yeast 1/4 cup lukewarm water
1/4 cup sugar 3/4 teaspoon salt 3 egg yolks
1/2 cup milk 2-1/2 to 3 cups all-purpose flour flour for dusting work surface
butter to grease bowl and pan confectioners' sugar for dusting



1 Melt the butter and let it cool slightly. In a large bowl, dissolve the yeast in the water. Add the sugar, salt, egg yolks, milk, 4 tablespoons of the cooled butter, and 2-1/2 cups of the flour. Mix well. Lightly flour a work surface. Turn out the dough and knead for 5 minutes. Add enough of the remaining flour so that the dough is not sticky.
2 Grease a bowl with butter. Pur the dough in it and cover with plastic wrap. Let the dough rise in a warm place for 45 minutes. Grease a 9-inch square baking pan. Set aside. Punch the dough down. Knead it on a lightly floured surface into a rectangle about 18x9 inches. Brush with the remaining melted butter. Roll up the dough from one short end and cut it into 9 slices; trim the ends to make them neat. Arrange the slices in the baking pan. Cover and let rise for 40 minutes.
3 Preheat the oven to 375 F. Bake the rolls for 30 minutes, or until lightly browned. Let the rolls cool in the pan for 5 minutes. Transfer to a platter and dust with confectioners' sugar.

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