portuguese rolls

Crusty on the outside and soft and chewy on the inside, these breadrolls are ideal for sandwiches or mopping up plates of delicious gravy.

Crusty Portuguese rolls (papo secos)

(500 grams) bread flour

(30 grams) butter

salt

(140 ml) lukewarm milk

(170 ml) lukewarm water

g yeast

sugar

10 minutes before you are ready to bake these rolls, place a deep baking tray filled with water on the bottom shelf of the oven and set the oven to preheat to 190°C / 375°F.

Place the lukewarm milk and water into a jug and stir in the instant yeast and the sugar.

Place the bread flour, butter and salt into the bowl of a stand mixer (or a large mixing bowl if you are going to knead by hand).

Pour the milk mixture into the flour - the yeast will have already started to foam.

Turn on the stand mixer and mix for about 2 minutes on a low speed until the dough comes together and all the flour has been incorporated.   Then turn up the speed to medium and leave for another 5 minutes.

If mixing by hand - mix the liquid and flour together with a flat-bladed knife until well combined.  Then knead the dough for at least 10 minutes.  You may have to add a little extra flour if the mixture is too sticky.

Cover the bowl with a clean cloth and leave in a warm place for 1 hour until the dough has doubled in size.

Punch the dough down and then form into a flat disk and place on a well-floured work surface.

Divide the dough into 12 equally-sized pieces, then roll each piece into a ball.

Flatten each ball slightly and press the side of your hand into the dough to form a deep indentation.  Bring the two sides of the dough up and then press each end together to seal (see post for an illustration on how to do this.).

Place the rolls a few centimeters apart on a lightly floured non-stick baking sheet.

Cover the tray with a clean cloth and leave for another hour to proof.  The rolls should double in size.

Brush the top of the rolls lightly with milk and place the baking tray in the pre-heated oven.  Bake for 20 minutes until the rolls are golden brown.

Remove from the oven and allow to cool, uncovered.

Baked to golden brown perfection, these soft and flaky Portuguese Rolls are delicious! They are rich with butter, sweet with a bit of condensed milk, and flavored with just a hint of fragrant lemon zest to make them unforgettably good!

Portuguese Rolls

milk

dry yeast

brown sugar (packed)

all-purpose flour

lemon zest

butter

eggs (slightly beaten)

condensed milk

egg egg wash)

sesame seeds (optional)

Activate the yeast.

Then use a fork to combine the warm milk together with the yeast and brown sugar in a small bowl. Now, allow the mixture to sit undisturbed for 10 minutes until the yeast foams up.

Prepare the wet and dry ingredients.

Add the flour to the bowl of your mixer along with the lemon zest and salt, then mix everything together. In another bowl, combine the melted butter, eggs, condensed milk, yeast mixture and stir everything together.

Combine the wet and dry ingredients together.

Pour the wet ingredients over the dry ingredients and mix using the dough hook for about 3 minutes on medium. The dough will be pretty sticky and elastic.

First rise.

Let the dough rise until doubled in size in a warm place.

Prepare the dough.

Punch down the dough to let some of the air out. Then place the dough onto a clean surface and knead it a couple of times with your hands. It’s easier to work with when it’s sticky and elastic, so I didn’t add any flour, but you can put the dough on a lightly floured surface if you need to. Now roll it into a long log with the palm of your hand. Then cut it into 12 equal portions of dough.

Form the rolls.

Roll each small piece of dough into a long rope that is about 12 inches long with the side of your hand. Then make a knot with the rope of dough. Next, take one end that comes from underneath, roll it over, and then press it in the middle. Now, take the other end, fold it under, and pinch it in the middle. Place the rolls on a baking sheet.

Preheat the oven.

Second rise.

Let the rolls sit for another 15 minutes to make them nice and soft, then brush them with the egg wash and sprinkle with sesame seeds or sugar.

Bake the rolls.

Bake in the preheated oven for about 25 to 30 minutes or until golden brown in color.

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Crusty Portuguese rolls (papo secos...

Portuguese Rolls

Top 2 portuguese rolls recipes from across the web

The most viewed portuguese rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Crusty Portuguese rolls (papo secos...

Portuguese Rolls

The most viewed portuguese rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine