PORTUGUESE ROLLS OR "PAPO SECOS"
Make and share this Portuguese Rolls or "papo Secos" recipe from Food.com.
Provided by David Hawkins
Categories Breads
Time 2h15m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 9
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).
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- In the bowl of a stand mixer fitted with the dough hook, mix the water, yeast, and sugar on low speed until combined. Let sit for 10 minutes until foamy.
- Add the flour, water, and butter and stir on low until the ingredients are combined and a cohesive dough forms, 3 minutes. Cover with plastic and let sit for 30 minutes.
- Divide the dough into ten equal pieces, about 4 1/4 ounces (120 grams) each. Lightly flour your hands. Cup one hand over a chunk of dough and roll it on your work surface in a circle to tighten the ball. Being somewhat neurotic, I count the turns—no fewer and no more than 40 revolutions. Repeat with the remaining dough.
- Meanwhile, position a rack in the middle of the oven and slip in a baking stone or tiles. Place an empty metal tray on any rack that won’t interfere with the rising papo secos. (Do not use a glass pan as it could shatter.) Crank the heat to 500°F (260°C). The oven and stone will need time to properly heat.
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