Why You’ll Love This Recipe
Papo Secos offer a comforting, nostalgic experience with every bite. The contrast between the crunchy, golden crust and the soft, pillowy interior makes them irresistible. Whether used for sandwiches, soups, or just enjoyed on their own, these rolls bring the perfect balance of textures and flavors to your table. They’re also great for impressing guests at your next brunch or holiday gathering.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For Activating the Yeast:
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1/2 cup lukewarm water (105°F to 110°F / 41°C to 43°C)
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2 1/4 teaspoons active dry yeast
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1 tablespoon granulated sugar
For the Bread:
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5 cups bread flour, plus up to 3 tablespoons more, if needed
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1 1/2 cups lukewarm water (105°F to 110°F / 41°C to 43°C)
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1 tablespoon table salt
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2 tablespoons salted or unsalted butter
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Cornmeal (for dusting)
Directions
Activate the Yeast:
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In the bowl of a stand mixer fitted with the dough hook, mix the lukewarm water, yeast, and sugar on low speed until combined. Let sit for 10 minutes, or until the mixture becomes foamy.
Make the Bread:
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Add the bread flour, remaining water, and butter into the yeast mixture. Stir on low speed until the ingredients combine into a cohesive dough, about 3 minutes. Cover with plastic wrap and let sit for 30 minutes.
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Sprinkle the salt over the dough and mix on low speed (speed 2) for 5 minutes. If the dough sticks to the hook, scrape it down with a spatula.
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Increase the mixer speed to medium-high (speed 7) and knead for 2 minutes. The dough should pull away from the sides of the bowl and be slightly sticky. Add additional flour, a tablespoon at a time, if the dough hasn’t released from the bottom of the bowl.
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Remove the bowl from the mixer and cover it with plastic wrap. Let it rise in a warm, draft-free place (like inside your oven with the light on) until doubled in size, about 1 hour.
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After the dough has doubled, gently pull the dough from the sides of the bowl and fold it over itself. Rotate the bowl a quarter turn and repeat, continuing to turn and fold the dough for about 2 minutes. Cover and let rest for 30 minutes.
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Repeat the folding process, then let the dough rest for another 30 minutes, until doubled in size.
Shape the Dough:
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Divide the dough into 10 equal pieces, about 4 1/4 ounces (120 grams) each. Lightly flour your hands and roll each piece into a ball by cupping one hand over the dough and rolling it in a circle. Repeat for the remaining dough.
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Place the shaped dough balls onto a floured kitchen towel or baker’s couche. Cover with a towel and let rest for 20 minutes.
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Flour your work surface again and flatten each dough ball into a 6-inch (15-cm) disc. Using the side of your hand, make a deep crease across the middle of the disc. Gently stretch both ends of the crease to elongate the dough into an oval shape.
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Fold one half of the dough over the other, creating a half-moon shape. Twist the ends to form pointed tips, and flatten them slightly to seal. Transfer the shaped dough to the towel, seam-side down.
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Continue the process for the remaining rolls, arranging them in a row and folding up the towel between each row to support the shape of the rolls. Cover with a towel and let rise for 30 minutes, until nearly doubled in size.
Bake the Papo Secos:
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While the dough is rising, place a baking stone or tiles on the middle rack of your oven. Place an empty metal tray on any rack that will not interfere with the rising dough. Preheat the oven to 500°F (260°C).
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Dust a baking peel or rimless baking sheet with cornmeal. Carefully turn the dough balls seam-side up and arrange them on the peel.
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Transfer the rolls onto the hot baking stone by placing the front edge of the peel at the back of the stone and pulling it toward you to release the dough. Quickly pour hot water into the metal tray at the bottom of the oven and immediately close the oven door to trap the steam.
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Reduce the oven temperature to 425°F (218°C). Bake the papo secos for 15-20 minutes, or until they are puffed up and golden brown.
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Remove the rolls from the oven and let them cool on a rack. For the best crust, allow the rolls to sit out for several hours before enjoying.
Servings and Timing
Servings: 10 rolls
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 4 hours
Variations
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Herb-Infused Rolls: Add finely chopped rosemary or thyme to the dough for an aromatic twist.
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Cheese Rolls: Mix shredded cheese, such as Parmesan, into the dough before baking for cheesy, flavorful rolls.
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Mini Rolls: Shape the dough into smaller balls for bite-sized portions, reducing baking time by about 5 minutes.
Storage/Reheating
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Storage: Keep leftover rolls in an airtight container at room temperature for up to 3 days.
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Reheating: Reheat in a preheated oven at 350°F (175°C) for 5-10 minutes until the rolls are warm and the crust is crispy again.
FAQs
1. Can I make these rolls without a baking stone?
Yes, you can bake them on a regular baking sheet, but a baking stone will help achieve the traditional crispy crust.
2. Can I freeze these rolls?
Yes, freeze the baked rolls after they cool completely. To reheat, thaw and bake at 350°F (175°C) for 5-10 minutes.
3. Can I use all-purpose flour instead of bread flour?
Bread flour provides a higher gluten content, which is ideal for the chewy texture of these rolls. However, you can substitute with all-purpose flour if needed, though the texture may vary.
4. Do I have to use a stand mixer for the dough?
No, you can mix and knead the dough by hand. Just be sure to knead for about 10 minutes until the dough is smooth and elastic.
5. Can I use active dry yeast instead of instant yeast?
Yes, active dry yeast can be used. Just activate it in warm water with sugar before adding it to the dough mixture.
6. What can I serve these rolls with?
Papo Secos are great with soups, stews, sandwiches, or as an accompaniment to grilled meats.
7. Can I add seeds or toppings to the rolls?
Yes, you can top the rolls with sesame seeds, poppy seeds, or even a sprinkle of sea salt before baking for added texture and flavor.
8. How can I make these rolls fluffier?
Ensure the dough rises properly by giving it enough time to rest and rise in a warm, draft-free spot.
9. What if my dough isn’t rising?
Ensure your yeast is active and that your dough is kept in a warm spot. If the dough still doesn’t rise, try increasing the warmth of the area or adding a little more yeast.
10. Can I use a different type of flour?
You can experiment with other flours, but bread flour provides the best texture for these rolls. If using whole wheat flour, consider blending it with all-purpose or bread flour to maintain texture.
Conclusion
Papo Secos are a delightful addition to any meal, offering a light and airy texture with a crisp crust. Whether enjoyed with savory fillings, soups, or simply buttered, these Portuguese rolls are a great way to bring a taste of Portugal to your kitchen. With a bit of patience and care, you’ll be rewarded with the perfect rolls that are sure to impress!
Papo Secos | Portuguese Rolls
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 4 hours
- Yield: 10 rolls
- Category: Bread
- Method: Baking
- Cuisine: Portuguese
- Diet: Vegetarian
Description
Papo Secos are light, airy Portuguese rolls with a crispy crust and soft, fluffy interior. These rolls are perfect for sandwiches, as a side for soups or stews, or simply enjoyed with a smear of butter. Their delicious texture and authentic flavor make them a beloved addition to any meal.
Ingredients
For Activating the Yeast:
½ cup lukewarm water (105°F to 110°F / 41°C to 43°C)
2 1/4 teaspoons active dry yeast
1 tablespoon granulated sugar
For the Bread:
5 cups bread flour, plus up to 3 tablespoons more if needed
1 1/2 cups lukewarm water (105°F to 110°F / 41°C to 43°C)
1 tablespoon table salt
2 tablespoons salted or unsalted butter
Cornmeal (for dusting)
Instructions
- Activate the Yeast: In a stand mixer bowl, combine lukewarm water, yeast, and sugar on low speed. Let sit for 10 minutes until foamy.
- Make the Bread: Add bread flour, remaining water, and butter into the yeast mixture. Stir on low speed for 3 minutes to form dough. Cover and rest for 30 minutes. Add salt, mix for 5 minutes, then knead on medium-high speed for 2 minutes. If dough is sticky, add more flour as needed. Cover and let rise for 1 hour, or until doubled.
- Shape the Dough: After folding the dough for 2 minutes, let rest for another 30 minutes. Divide dough into 10 pieces. Shape each into a ball and let rest for 20 minutes. Flatten each ball into a 6-inch disc and form a half-moon shape. Let rise for another 30 minutes.
- Bake the Papo Secos: Preheat the oven to 500°F (260°C). Dust a baking peel with cornmeal and transfer the dough onto it. Add hot water to a tray in the oven for steam. Lower oven temp to 425°F (218°C). Bake for 15-20 minutes, until golden brown and puffed.
- Cool: Let rolls cool on a rack for a few hours for the best crust.
Notes
For a herb-infused twist, add finely chopped rosemary or thyme to the dough.
For cheese rolls, mix shredded cheese like Parmesan into the dough before baking.
Mini rolls can be made by dividing dough into smaller pieces and reducing baking time.
Ensure dough rises in a warm, draft-free area for best results.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 1g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
