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Papo Secos (Crusty Portuguese Rolls)

Papo Secos (Crusty Portuguese Rolls) is a traditional Portuguese recipe for the classic bread roll that's crusty on the outside and soft in the middle. The full recipe is presented here and I hope you enjoy this classic Portuguese version of: Crusty Portuguese Rolls (Papo Secos).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+2 hours proving)

Makes:

12

Rating: 4.5 star rating

Tags : Vegetarian RecipesBread RecipesMilk RecipesBaking RecipesPortugal Recipes

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I first encountered these classic crusty Portuguese rolls in South Africa, but they're based on a Portuguese original and are prepared throughout the Portuguese-speaking world including Mozambique, Angola, Madeira and Brazil. They are used sandwich-style for Vinha D'alhos (Portuguese carnitas), sliced linguiça, or other meats, and are crucial for preparing a good prego steak sandwich.

Ingredients:

520g strong bread flour
2½ tbsp butter
1 tsp salt
120ml lukewarm milk
180ml lukewarm water
7g sachet instant dried yeast
1 tsp sugar

Method:

About 10 minutes before you're ready to prepare the rolls place a roasting tin or deep baking tray filled with water on the bottom shelf of the oven and set the oven to preheat to 190°C.

Combine the lukewarm milk and water in a jug and stir in the yeast and the sugar. Set aside to activate for about 5 minutes in a warm place.

Combine 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 be foaming by now.

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 increase the speed to medium and mix 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 set aside in a warm place for 1 hour to prove until the dough has doubled in volume.

Knock the dough back 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.

Arrange the rolls a few centimetres apart on a lightly-floured non-stick baking tray (you need to give them space or they will merge together when baking).

Cover the baking tray with a clean cloth and set aside for another hour to prove. The rolls should double in volume (which is why you need to set them apart).

Brush the top of the rolls lightly with milk then transfer the baking tray to the centre of your pre-heated oven. Bake for 20 minutes until the rolls are golden brown. Like all breads, they should sound hollow when the base is rapped with your knuckles.

Remove from the oven and allow to cool, uncovered.