Portuguese Bread Rolls (Papo Secos)

By Jeff Wirtz March 17, 2015
The Portuguese Bread Roll (Papo Secos) is crusty on the outside and airy in the center. These rolls are used for sandwiches, served with soups and are also perfect all by themselves or toasted with some butter. The preparation and shape of the roll is uniquely Portuguese, but the recipes do vary slightly.

10 1/2 cups all purpose flour (plus more for kneading)
1 tablespoon salt
1 tablespoons sugar
2 packages of active dry yeast
3 cups warm water

  1. Mix water, sugar, salt and yeast in a bowl, let stand about 5 minutes.
  2. Add the flour a few cups at a time and mix with your hand or with a dough hook.
  3. Knead until the dough is smooth and forms a ball.
  4. Place in a bowl, cover and store in a warm place until the dough doubles in size. Approximately one hour.
  5. Shape the dough into balls, make a crease with your hand in the center of each roll, then let rise about one hour.
  6. Place on a baking sheet crease side up and bake at 425 degrees for 20-25 minutes or until golden brown.