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.