Papo secos (Portuguese rolls)

Tara Pacheco

By
@tnj2008

In a traditional Portuguese home, you will have a papo secos with practically every meal. Also known as just a "pop" for short. These rolls have a nice crusty outside, and are soft and chewy on the inside. Perfect for dunking in soup!


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Comments:

Serves:

makes one dozen

Ingredients

5 c
flour
1 pkg
dry active yeast
1/2 tsp
salt
2 tsp
sugar
2 Tbsp
margerine
1 tsp
shortening
2 c
lukewarm water

Directions Step-By-Step

1
Dissolve yeast in 1/2 cup of the lukewarm water with 2 tsp sugar added. Let stand for 5 minutes.
2
Place yeast mixture in large bowl, add 1 cup flour and mix to make a batter. Cover with a wet cloth and blanket (or place in the oven with light turned on) and let sit for about an hour, or until doubled in size.
3
Pull out the sticky dough and add in your remaining ingredients. Mix well. Then, on a well floured surface, hand-knead for 10 to 12 minutes, or until smooth.
4
Gather in to a ball and place into a lightly greased bowl. Cover again the wet cloth and blanket (or place in the oven with light turned on) for an hour or until doubled in size.
5
Punch down and then break off 12 portions of dough (about 1/2 cup sized each). On a floured surface, roll each portion into a smooth ball. Press down each piece with palm of your hand. Then make a crease in the middle with the side of your hand and fold together. Pinch the ends of dough together. Sprinkle with flour.
6
Place each portion on a cloth, crease down. Cover and let sit in a warm, dry place for about 45 minutes.
7
Pre-heat oven to 500 degrees. Place rolls (crease up!) on a lightly greased and floured baking sheet and bake for 10 - 15 minutes.

About this Recipe

Course/Dish: Other Breads