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Wednesday, June 7, 2023
These Portuguese rolls (papo secos) are crusty on the outside and light and airy in the inside, perfect for sandwiches or to enjoy with anything.
Preparation time:
1 h 45 min
Cooking Time:
30 min
Ready In:
2 h 15 min
Level of Difficulty:
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Portuguese Rolls (Papo Secos) Recipe - Portuguese Recipes

Portuguese Rolls (Papo Secos) Recipe

Posted in: Breads
Sun, Apr 24, 2016
5 out of 5 with 750 ratings
Views: 302215 - Comments 25

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Portuguese rolls are a type of bread roll that originated in Portugal, and they are also known as "Papo Secos" or "Pães de Água". These rolls are a staple food in Portugal and are enjoyed throughout the day, either as a breakfast roll or as a sandwich roll. Here are some facts about Portuguese rolls:

Portuguese rolls are made with simple ingredients like flour, water, salt, yeast, and sometimes sugar. The dough is usually left to rise for several hours before being shaped into rolls and baked.

The texture of Portuguese rolls is characterized by a soft interior and a crusty exterior. They have a slightly chewy texture, and the crumb is not as dense as other bread rolls.

The shape of Portuguese rolls is oblong, and they are typically about the size of a small baguette. The crust is usually dusted with flour, which gives it a rustic appearance.

In Portugal, it's common to eat Portuguese rolls with butter, jam, or cheese for breakfast, or as a sandwich roll with ham, cheese, or other cold cuts.

Portuguese rolls have become popular outside of Portugal, especially in areas with large Portuguese communities. They are also used in traditional Portuguese dishes like "Francesinha," a popular sandwich that originated in Porto, Portugal.

Portuguese rolls can be stored for a few days in an airtight container or frozen for later use. They are best when eaten fresh and warm out of the oven.

In conclusion, Portuguese rolls are a beloved staple in Portugal, enjoyed throughout the day as a breakfast roll or as a sandwich roll. They are characterized by their soft interior, crusty exterior, and slightly chewy texture. These rolls are easy to make and are a great addition to any meal.


4 cups of all purpose flour2 teaspoons of salt1 teaspoon of sugar2 and 1/2 teaspoons of active dry yeast1 and 1/2 cups of lukewarm water1/2 cup of lukewarm water1 egg white beaten or milk for brushing
4 cups of all purpose flour2 teaspoons of salt1 teaspoon of sugar2 and 1/2 teaspoons of active dry yeast1 and 1/2 cups of lukewarm water1/2 cup of lukewarm water1 egg white beaten or milk for brushing Get Portuguese ingredients Get Portuguese ingredients and other stuff from


Makes about 10 buns.

  1.  In a small bowl, add the 1/2 cup of the warm water, add the yeast, the teaspoon of sugar, stir and let it proof (foam up).
  2. Using a large bowl mix together the flour and salt.
  3. Add the yeast mix into the flour plus the 1 and 1/2 cups of the warm water.
  4. At this time you will need to use your hands to combine everything well together. 
  5. Take the dough out into a floured surface and knead for a couple of minutes.
  6. Place the dough into a greased bowl and cover with a dish towel or blanket.
  7. Place the bowl in a warm place and let the dough rise for an hour.
  8. Remove the dough and place onto a floured surface, punch the dough down, and knead for about 10 minutes, until the dough feels smooth.
  9. Separate the dough into ten equal balls.
  10. Shape them and place them on a greased or parchment paper lined baking trays, and let them rise for 30 minutes.
  11. 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. 
  12. Preheat the oven at at 190°C or 375°F and brush the rolls with either egg white or milk.
  13. Bake for 30 minutes or until the rolls are slightly golden brown and sound hollow when tapped on the bottom.

Recipe adapted from a recipe by:
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Sheyona Lightheart
Sheyona Lightheart - 1 Month ago
I was wondering if you could use milk and an egg instead of plain water


You have to use water for this recipe.

1 Month ago (+0) (-0)
Karen Smith
Karen Smith - 2 Months ago
These came out AMAZING. Thanks for the recipe.

Great to hear.
2 Months ago (+0) (-0)
Jose Santos Roxo
Jose Santos Roxo - 2 Months ago
Great recipe,I love it so do my mates. Thankyou.

jake - 4 Months ago
which yeast is correct? instant dry yeast or active dry yeast?

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