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.
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.
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.