Mallorca

Mallorca

  • 1 pkg dry yeast
  • 3/4 cup white sugar
  • 4 to 5 cups all purpose flour, divided use
  • 1 cup milk, lukewarm
  • 1 cup water, lukewarm
  • 6 egg yolks
  • 1/2 lb. butter, melted and cooled to lukewarm

In a mixing bowl, pour luke warm milk and water, sprinkle yeast in add sugar and 1 cup of the flour. Set aside until the mixture starts to rise about 45 minutes.

Beat the egg yolks into the mixture, blending very well. Add the remaining flour little by little.  Add 1/2 the melted butter and set aside until it has doubled in bulk, about 1 hour.

Dust the board where the dough will be rolled out with a little flour to prevent dough from sticking, keep some flour handy for dusting. Divide dough into 12 equal portions. Roll out each portion, brush with butter and roll into a long strip. Form into a coil, insert the inner end making sure it’s tucked in, same with the other end of the roll. Butter top. Place on greased baking sheets. Use 2 baking sheets placing 6-8 rolls on each sheet.  Cover and let rolls rise until they have doubled in size.

Bake at 375 degrees F about 12-15 minutes.  Cool on cooling rack and dust with poweder sugar.

** In the picture I have all rolls on one sheet, but I had to divide them up so they would have room to rise and bake.

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