Pan de Mallorca is a soft, sweet, and fluffy Puerto Rican bread roll dusted with powdered sugar, perfect for breakfast or as a snack.

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In a bowl, mix warm milk and yeast. Let it sit for 5-10 minutes until foamy.
Add sugar, egg yolks, salt, and melted butter to the yeast mixture and mix well.
Gradually add flour, 1 cup at a time, mixing until a soft dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours or until doubled in size.
Punch down the dough and divide it into 10-12 pieces. Roll each piece into a long rope and coil it into a spiral shape.
Place rolls on a parchment-lined baking sheet, cover, and let rise again for 30-45 minutes.
Preheat oven to 350°F (175°C). Brush rolls with melted butter and bake for 15-20 minutes or until lightly golden.
Let rolls cool slightly, then generously dust with powdered sugar before serving.