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A collection of popular Portuguese food recipes from mainland Portugal, the Azores, Madeira and around the world.

These Portuguese buns (papo-secos) are crusty on the outside and light and airy in the inside, perfect for sandwiches or to enjoy with anything.
Portuguese Buns (Papo Secos) Recipe
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Portuguese Buns (Papo Secos) Recipe

Portuguese Buns (Papo Secos) Recipe

Posted in: Breads / Rolls
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4 cups of all purpose flour2 teaspoons of salt2 teaspoons of sugar1 packet of instant dry yeast2 cups of lukewarm water1 egg white beaten or milk for brushing
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  • This site uses US measurements.


    ​​​​​​​Makes about 10.

    1. Using a large bowl mix together the flour, salt and sugar then leave aside.
    2. In a separate large mixing bowl, add the two cups of lukewarm water and gently mix in the yeast using a whisk.
    3. Add the dry ingredients into the water a little at a time and keep mixing until it forms a soft ball of dough.
    4. At this time you will need to use your hands to mix in the remaining flour and combine together. Take the dough out into a floured surface and knead for a couple of minutes.
    5. Place the dough into a greased bowl and cover with a dish towel or blanket.
    6. Place the bowl in a warm place and let the dough rise for an hour.
    7. Remove the dough and place onto a floured surface, punch the dough down, and knead for about 10 minutes, until the dough feels smooth.
    8. Separate the dough into ten equal balls.
    9. Shape them and place them on a greased or parchment paper lined baking trays, and let them rise for 30 minutes.
    10. You can shape the rolls by making an indent in the middle with the side of your hand, or you can roll the dough into an oval shape and score with a knife across the top lengthwise before it goes in the oven. 
    11. Preheat the oven at at 190°C or 375°F and brush the rolls with either egg white or milk.
    12. Bake for 30 minutes or until the rolls are slightly golden brown and sound hollow when tapped on the bottom.

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