Portuguese Rolls Recipe

These Portuguese rolls are great for breakfast, buttered up and enjoyed with cheese or with anything.

Preparation time	2 h 15 min
Cooking Time	20 min
Ready In	35 min
Level of Difficulty	Easy
Servings	8

Portuguese rolls, also known as "papo secos" or "pãozinho," are a type of small bread roll that originated in Portugal. They are a popular staple in Portuguese cuisine and are often eaten as a breakfast or snack item.

Portuguese rolls are typically round or oval-shaped, with a crusty exterior and a soft, chewy interior. They are made from a simple dough that usually contains flour, water, yeast, and salt. Sometimes, milk, sugar, or olive oil may be added to enhance the flavor and texture.

These rolls can be eaten on their own or used as the base for a sandwich. They are often sliced in half and filled with a variety of meats, cheeses, and vegetables. In Portugal, one of the most popular fillings is "chouriço," a type of Portuguese sausage.

Portuguese rolls can be found in Portuguese bakeries and grocery stores around the world. They are also relatively easy to make at home and can be a fun and tasty addition to any meal.

Ingredients

1 teaspoon 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 Get Portuguese ingredients

Directions

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.

Recipe & Photo Credit: Anita *