Portuguese Rolls (Papo Secos)

Name: Portuguese Rolls (Papo Secos)
Prep time: 20 min
Cook time: 17 min
Total time: 132 min
Yield: 8 servings
Ingredients: g bread flour; ml lukewarm water; g instant yeast; g salt; ml olive oil

132 min (incl. resting)medium8 original servings

Classic Portuguese bread rolls with a distinctive centre split and gloriously crispy crust. Enjoy them warm straight from the oven for the perfect crackle with every bite.

Ingredients

Serves

500 g bread flour
320 ml lukewarm water
7 g instant yeast
10 g salt
15 ml olive oil

Instructions

1
Mix the flour, yeast and salt in a bowl. Add the water and olive oil.
2
Knead for 8–10 minutes until smooth and elastic.
3
Cover and rise for 60 minutes until doubled.
4
Knock down and divide into 8 pieces (about 100g each). Shape into ovals and pinch a seam down the centre with the edge of your hand to make the characteristic split.
5
Place seam-up on a floured tray, cover, and prove for 30–40 minutes.
6
Preheat the oven to 220°C with an empty tray on the bottom rack.
7
Load the rolls and pour a cup of boiling water into the bottom tray for steam.
Tip: A quick mist of water over the rolls before they go in adds extra crispness.
8
Bake for 16–18 minutes until deep golden and hollow-sounding when tapped underneath.

Notes & Tips

Steam for the crust

The steam is what gives the rolls their crisp, shattering crust — don't skip it.

Extra crispness tip

A quick mist of water over the rolls before they go in adds extra crispness.

Best eaten fresh

Best eaten the same day, torn open warm.