Papo Secos Portuguese Rolls Recipes

CRUSTY PORTUGUESE ROLLS (PAPO SECOS)

Steps:

• 10 minutes before you are ready to bake these rolls, place a deep baking tray filled with water on the bottom shelf of the oven and set the oven to preheat to 190°C / 375°F.
• Place the lukewarm milk and water into a jug and stir in the instant yeast and the sugar.
• Place 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 have already started to foam.
• 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 turn up the speed to medium and leave 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 leave in a warm place for 1 hour until the dough has doubled in size.
• Punch the dough down 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 (see post for an illustration on how to do this.).
• Place the rolls a few centimeters apart on a lightly floured non-stick baking sheet.
• Cover the tray with a clean cloth and leave for another hour to proof. The rolls should double in size.
• Brush the top of the rolls lightly with milk and place the baking tray in the pre-heated oven. Bake for 20 minutes until the rolls are golden brown.
• Remove from the oven and allow to cool, uncovered.

PORTUGUESE ROLLS OR "PAPO SECOS"

Steps:

• The food.com website won't let me list 1 package of yeast, so make note here before you begin.
• Add the sugar to the lukewarm water and then add yeast. Mix well in a 1 cup glas measuring cup and set aside.
• While yeast rises, put the milk and water (3 cups total) into a pan and scald it. (Look up how to scald milk on youtube -- ).
• Cool the scalded milk mixture in the freezer until luke warm. When this is done, the yeast will be ready as well.
• Pre-heat the Oven to 450 degrees.
• Combine yeast mixture, flour and scalded milk into a dough mixer for about 10 minutes on low to medium speed, until dough transforms into a ball and sticks to the hook. If your mixture is to wet after about 7 minutes, add flour 1 table spoon at a time until it has become very cohesive.
• Pull mixing hook out of bowl and cover with a towel for about 10 minutes.
• Once risen, put hook back into bowl and turn on again on medium for another 10 minutes.
• In a very large glass bowl, pour water in about 1/3 full of hot water.
• In a slightly smaller bowl that will fit inside the larger bowl, grease this bowl, put dough inches Flip the dough over so that the shortening gets onto both sides of the dough.
• Cover with a slightly damp smooth cloth and let rise for about 1 hour.
• On floured board take pieces of the dough about 1/3 cup for each roll. This recipe will make roughly 2 dozen rolls if mixed at the full capacity, so you can also just lay out the dough and cut into 24 pieces, then shape as described below.
• Shape into round balls, and then press the side of your hand down across the balls to make the split roll shape. Once you have created this impression, pick up the dough, bringing the sides together, and place upside down onto a smooth cloth.
• Let rolls rest for 5 minutes.
• Place rolls on baking sheet with open side up, and brush with milk.
• Bake in preheated 450F oven for 16 minutes. Adjust up or down as appropriate for your oven. The rolls should have a very light brown look on top when done. (See picture).