Ingredients
Dough
- 5 c flour
- 4 tsp. yeast
- 1 tsp. salt
- 1/2 c sugar
- 1 c milk
- 4 eggs, beaten
- 1/2 c butter, softened
To shape
To serve
- fried egg
- bacon or ham
- cheddar or swiss cheese
- powdered sugar
Directions
Dough
- In a stand mixer fitted with a dough hook add the dry ingredients, turn the mixer on and add the milk and beaten eggs. Knead for two minutes.
- Once the dough begins to pull away from the sides of the bowl add knobs of softened butter. Knead for about 8 minutes, total kneading time 10 minutes.
- Transfer the dough to a lightly oiled bowl rolling it over to coat the dough to prevent it from drying out. Cover and let rise for about 2 hours or until doubled in size.
To shape
- Grease two baking sheets.
- Deflate the dough and divide it in half, roll the dough into an 18 by 12-inch rectangle and brush with 2 tablespoons of melted butter leaving a 1-inch board along the upper edges. Roll the dough into a tight cylinder and pinch the long seam closed. Repeat with the reaming half of the dough.
- Cut each cylinder into 8 pieces for a total of 16. Stretch and roll each piece into a 10-inch length, lightly brush with melted butter and coil into a spiral, tuck the tail end underneath.
- Place 8 rolls on each tray equal distance apart, poke your finger into the center of each spiral and gently press down. Cover the buns with a clean cloth and let raise for about 2 hours or until you poke gently with a finger and it springs back minimally.
- Bake at 350F for about 15 minutes, rotating half way through, the buns should be golden brown by this point.
To serve
- Slice the mallorcas in half, butter both halves and place butter side down on a griddle, cook on low heat until the buns are warm the the insides are toasted.
- Meanwhile fry an egg, cook up some bacon or ham. Fill the rolls and dust with powdered sugar.
