Portuguese Rolls – Recipe

How to Make Portuguese Rolls. Crispy, Chewy Portuguese Bread Rolls Recipe!

500g All-purpose flour
7ml Salt
10g Instant yeast
315ml Warm water



Place the all-purpose flour, salt and instant yeast into your stand mixer bowl.
Mix these together briefly, then transfer the bowl to your mixer.
Attach the dough hook and pour in the water.
Close the mixer and mix the dough on the slowest setting for 2 minutes.
Increase the speed to medium-high and continue to knead for a further 8 minutes.
At the end of the kneading, you will have a lovely soft, smooth dough that is only slightly sticky.
Remove the bowl from the machine and cover with cling-wrap. Allow the dough to relax for 5 minutes.
Remove the dough from the bowl, weigh it and divide it into 12 pieces for small rolls, 8 pieces for medium, or 6 pieces for large.
Working with one piece at a time, stretch the edges of the dough to the bottom to form a rough ball.
Place the dough on the work surface. Cup your hand over the dough and using a circular motion, form the dough into a smooth ball.
Cover the dough balls with a damp tea towel and allow them to relax for 10 minutes.
After this time, take one of the balls and slap it flat.
Pull your hand backwards to roll the disc up into a sausage.
Holding your hands at angles to the outer edge of the dough, continue rolling the sausage to form the pointed ends and fat center section.
Scatter a generous layer of flour over a baking sheet and transfer the rolls to the sheet with the seam of the rolls facing upward.
Allow the rolls to prove at 40c for 50 minutes and a humidity of 85%. I do this in a slightly warmed oven, sprayed with a misting of water.
After 40 minutes of proving, remove the rolls from the oven, and set the oven to 200c to preheat.
Carefully flip the rolls over and cover them with a tea towel until the proving time is over.
When the oven has reached 200c, spray a misting of water into the oven and bake the rolls for 20 minutes until crisp and lightly golden.
Remove the rolls from the oven and transfer them to a rack to cool for at least 15 minutes before serving.
And here it is…. a crispy crust with an amazing soft, springy crumb.
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