Papos Secos | Portuguese Bread Rolls Recipe in English

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1000 g - 8-1/3 cups flour

700 g - 3 cup water
(use a 1/2 cup of this water to Rehydrate the yeast)
45 g - 3 tbsp butter

20 g - 3-1/2 tsp salt

8 g - 2 tsp sugar

10 g - 1 packet dry yeast


Bake at 500° for 15 to 20 minutes
(This recipe made about 14 Papo Secos 4.5 oz portion )
(I used an additional 3/4 cup of flour while kneading, folding and shaping the dough)
1. Measure out all your ingredients
2. In a separate container take a 1 cup of water out from the total measured 1000g -8-1/3 cup of water. Heat the 1 cup of water to 105-115 F. Stir in the sugar and dry yeast into the warm water. Let the yeast hydrate between five and 10 minutes.
3. Put all of the ingredients in a bowl and kneed for 7 to 10 minutes.
4. Put the dough in a warm place between 75 and 90 °F for 1.5 hours (can range anywhere between 1 to 3 hours depending on temperature) until doubled in size (Bulk Fermentation).
5. Pull the dough out of the bowl and place on a floured surface; kneed for an additional 10 minutes to develop gluten.
6. Put the dough back in the bowl place in a warm spot and allow it to bulk ferment for an additional 30 minutes to 90 minutes
7. Put the dough on a floured surface and kneed for an additional five minutes.
8. Portion the dough into 4.5 oz pieces. Form into a ball shape. Let rest for 10 minutes.
9. Shape the dough into a disc shaped. Then with the side of your hand or a blunt object put in indention down the middle of the bread.
10. Proof the dough for 30 to 90 minutes.
11. Brush the dough with milk, dust the top of the dough with flour.
12. Place the dough on a lightly greased baking sheet and Bake in a 500 F oven for 15 - 20 minutes.
If you like a drier crusty/powdery/chewy crust. Roll the dough on all sides with some flour before the final proofing. This will encourage a dry crust to form, resulting in a more rustic appearance with a chewier crust. I can try both styles :The first half of the rolls coat heavily in flour before the final proofing. (The other half of the rolls brush with milk and lightly flour just before baking. Decide what style you I prefer.
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