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Crusty Portuguese Rolls (Papo Secos) Recipe

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4.3 from 12 reviews

These Crusty Portuguese Rolls, also known as Papo Secos, are delightfully golden and crispy on the outside with a soft, airy crumb inside. Perfect for sandwiches or as a side to any meal, these traditional rolls are made with simple ingredients, proofed twice for optimal texture, and baked with steam to achieve their characteristic crust.

  • Total Time: 1 hour 40 minutes
  • Yield: 12 rolls

Ingredients

Dry Ingredients

  • 3¾ cups (520g) bread flour
  • 1 teaspoon salt
  • ½ tablespoon (7g) instant dried yeast
  • 1 teaspoon sugar

Wet Ingredients

  • 2½ tablespoons (35g) butter
  • ½ cup (120ml) lukewarm milk
  • ¾ cup (180ml) lukewarm water

Instructions

  1. Preheat Oven and Prepare Steam: Ten minutes before baking, place a deep baking tray filled with water on the bottom shelf of the oven and preheat it to 190°C (375°F) to create steam during baking for a crispy crust.
  2. Activate Yeast: In a jug, combine lukewarm milk and water, then stir in the instant yeast and sugar. Allow the mixture to activate and start foaming slightly.
  3. Mix Dry Ingredients: In the bowl of a stand mixer or a large mixing bowl, combine bread flour, butter, and salt.
  4. Combine Wet and Dry Ingredients: Pour the milk and yeast mixture into the flour mixture; the yeast should already be foaming.
  5. Mix Dough Using Stand Mixer: Mix on low speed for about 2 minutes until dough comes together and flour is fully incorporated; then increase to medium speed and mix for an additional 5 minutes to develop the gluten.
  6. Knead by Hand Option: If mixing by hand, combine liquids and flour with a flat-bladed knife until evenly mixed, then knead for at least 10 minutes. Add flour sparingly if the dough is too sticky.
  7. First Proof: Cover the dough bowl with a clean cloth and place it in a warm area to rise until doubled in size, approximately 1 hour.
  8. Shape Dough: Punch down the risen dough, form into a flat disk on a well-floured surface.
  9. Divide and Form Rolls: Cut the dough into 12 equal pieces and roll each into a ball.
  10. Shape Papo Secos: Slightly flatten each ball, press a deep indentation with the side of your hand, then bring the sides up and pinch each end together to seal and form the traditional roll shape.
  11. Arrange for Second Proof: Place the shaped rolls a few centimeters apart on a lightly floured non-stick baking sheet.
  12. Second Proof: Cover with a clean cloth and leave the rolls to proof in a warm place until doubled in size, about 1 hour.
  13. Brush and Bake: Lightly brush the tops of the rolls with milk, then bake in the preheated oven for 20 minutes until golden brown.
  14. Cool: Remove the rolls from the oven and allow them to cool uncovered on a wire rack for optimal crust texture before serving.

Notes

  • Using a steam tray during baking helps create the signature crusty exterior of papo secos.
  • Kneading well is essential to develop gluten, which gives the rolls their chewy texture.
  • If dough is sticky while kneading by hand, add flour in small increments to avoid over-drying.
  • Proofing the dough twice ensures lightness and good volume.
  • Brush with milk to encourage browning; alternatively, water can be used but milk gives a nicer color and slight sweetness.
  • These rolls are best eaten fresh but can be frozen and reheated for later enjoyment.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Portuguese

Find it online: https://iamstarved.com/crusty-portuguese-rolls-papo-secos-recipe/