Portuguese Rolls Recipe
Posted in: Breads / Rolls
Oct 18, 2015
3 out of 5 with 271 ratings
2 teaspoons of sugar2 cups of water, lukewarm1 package of active dry yeast5 cups of flour and more for kneading1 teaspoon of salt2 tablespoons of butter2 teaspoons of vegetable shortening
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This site uses US measurements.
- Dissolve the sugar in 1/2 cup of the lukewarm water, sprinkle the yeast into this mixture, stir slightly and set aside for 10 minutes.
- Measure the flour into a large bowl and add the slightly softened butter (Mixing the butter into the flour is not necessary at this point).
- Add the yeast mixture to the flour and stir (I use a hand held bread hook).
- Gradually add the remainder of the water, 1 and 1/2 cups, and stir (The dough will become sticky).
- Place the dough on a floured surface for kneading (Have extra flour close by for your hands and the surface).
- Knead the dough for 10 minutes, adding bits of flour to hands and board as needed to keep the dough from sticking).
- Add the salt at this time or add after the first rise.
- After the kneading form the dough in a smooth ball.
- Grease a bowl large enough for the dough to double in size.
- Grease hands with the shortening and rub gently over the dough surface.
- Place the dough into the bowl and cover with a dish towel.
- Place in a draft free area. If you kitchen is cool like mine in the winter place the covered bowl inside the oven with the interior light on only … no additional heat, and let it rise for 1 and 1/2 hours or until doubled in size.
- Once the dough has doubled in size and has been punched down, add salt now if you haven’t already and gently knead to incorporate salt if needed.
- Form the dough into a round flat disk and cut like a pie into 16 pieces.
- Roll each of the 16 pieces into a ball and then flatten to approximately 3 inches in diameter.
- Fold the pop in half and pinch the edges together. You can have the seam along the side as I do here or the seam can be right down the center of the top. Pinch the ends to a slight point.
- Place these formed pops about 2 inches apart on a greased cookie sheet. and cover and let rise for 50 minutes in a draft free area.
- Bake for about 15 minutes or until golden brown in a preheated oven at 230°C or 450°F.
- The top rack is recommended to avoid burning the bottom of the pops.
- Spread with butter and dig in!
TIP: Use the top rack, a must, and place a pan of water on the bottom rack, not a must. These buns were at one time cooked in brick ovens. The added water helpS produce a similar product as one baked in a brick oven, crusty.