It’s officially been a week since I’ve been back from Argentina and I thought Pan de Mallorca would be the perfect way to get back into posting. I know what you’re thinking, isn’t this a Puerto Rican dish? What does that have to do with Argentina? You’re right, it has nothing to do with Argentina. The past week I have been thinking about all the delicious treats I had on my trip and the ones I brought back (ie: alfajores, dulce de leche, etc) and that got me thinking about other places I had visited in the past and the foods that I craved from those travels, which got me thinking about a trip to Puerto Rico my husband and I took in 2007. One morning I had breakfast at the famous La Bombonera in Old San Jaun and discovered these amazing, just-so-sweet, buns! I LOVE breakfast sandwiches. They are the perfect meal to me, usually because they mix slightly sweet pastry/breads with a savory cheese/meat combo. Croissants stuffed with ham and cheese, sandwiched pancakes with sausage, I could go on and on… Well, Pan de Mallorca were made for breakfast sandwiches. Of course they are great as a sweet dessert on their own! Especially since they are not over-the-top sweet. But I must say they really shine in the breakfast/brunch world.
At La Bombonera I had my roll sandwich with jamon y queso (ham and cheese), and immediately ordered a half dozen rolls to take back with me to the States. We ate them up within a couple days and I have missed them ever since! And then I thought…I could make them! Now, this idea had come to me before but I never found a decent recipe I wanted to try. But this week I found a post on Serious Eats from this past January and was stoked! I found my recipe and it was easy! Hallelujah! Last night I made the rolls and our apartment smelled heavenly!!! It was hard to fall asleep! I got up this morning and immediately fried an egg, sliced open a roll and laid a spicy slice of cheddar on top for a deliciously, sweet, salty, spicy breakfast sandwich…the perfect start to any day!
– Makes 9 rolls –
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.
2. 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.
3. 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.
4. Grease a 9-inch square baking pan. Set aside. Punch the dough down. Knead it on a lightly floured surface into a rectangle about 18×9 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.
5. 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.