Papo secos (Portuguese rolls)

Tara Pacheco


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!

★★★★★ 1 vote
makes one dozen


5 c
1 pkg
dry active yeast
1/2 tsp
2 tsp
2 Tbsp
1 tsp
2 c
lukewarm water


1Dissolve yeast in 1/2 cup of the lukewarm water with 2 tsp sugar added. Let stand for 5 minutes.
2Place 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.
3Pull 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.
4Gather 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.
5Punch 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.
6Place each portion on a cloth, crease down. Cover and let sit in a warm, dry place for about 45 minutes.
7Pre-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