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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[@freakyflow]

I love these toasted with ham and cheese pressed ..amazing

[@johnwood8204]

If you turn on the light of your oven then you have the right proofing temp😃👍🏽

[@Hans_Franzen]

I was happy when the dough rise well. My husband just said "wow" after eating the bread.

[@GavinConwayWoodworkBBQ]

I'm busy trying these right now!! Yours look great - hope mine are as good

[@fatimasilva-bd5dn]

Papo-secos maravilhosos! Muito obrigada pelo seu vídeo, vou experimentar 👍

[@user-mk3lh1pm1k]

Just want to say thank you so much for sharing and showing your knowledge. You are so detailed. Which is always so great. I always refer to you for my Portuguese recipes, I know it'll always turn out well. Merry Christmas to you and your loved ones.

[@JustCookwithMichael]

Thank you that’s very kind. I just made these with Thanksgiving!🍻

[@chrisignacio8422]

Obrigado por ter compartilhado esta receita connosco!

[@JustCookwithMichael]

você é bem vindo, aproveite!

[@g4rou1977]

The perfect roll for a Prego.

[@JustCookwithMichael]

I agree! I posted a prego recipe two weeks ago, here is the link kzbin.info/www/bejne/fJOsfJmZeaqDgqM

[@neofils]

Fun fact , it is the same bread we eat in Mauritius where it is called 'pain maison'. French for 'Home- bread)

[@varadyfamily4706]

Super. Taky dělám České domácí pečivo hlavně chleba. Určitě vyzkouším .

[@jonathanvanbiljon7010]

Instead of using liquid water just add an Ice cube it works just as good.

[@thegatesofdawn...1386]

Yummy with fried Linguica inside!!

[@hytraaddxw3rs313]

agua ardent

[@teresaserra5755]

Nice . Bem bom😮.

[@askgranpa8041]

I wish I saw his mixer on the work bench first and I could have saved some time. I am looking for a hand neading recipe.

[@saradasilva8162]

I didn’t have a mixer or any awesome gadgets he got and they came out good for me. I used my hands.

[@thehaggis2010]

Hi Michael, thank you so much for this excellent video! I have followed it with success! I have tried so many different recipes/methods for Papo secos/Carcaças, but they have failed, the 70 percent hydration seems to be the key, my wife's descendants are from Machico in Madeira, and we regularly go to Portugal too as my wife's family lives there. I still struggle to get them as light and airy as they have in Portugal, is there anything I am missing? appreciate any help, by the way, my wife went to a Portuguese shop and bought Alheira, we fried it and we put it into your delicious bread recipe!

[@JustCookwithMichael]

Hi happy to hear you’re having some success with the recipe. Some additional things to try to increase the chances of having a light and airy Bread are the addition of dry milk powder. About 2 tablespoons, for this recipe and the addition of about 1 teaspoon of lemon juice. These additions are not traditional. Often bakers will use dry powdered milk and a little lemon juice as dough conditioners to help get a better rise from the bread. Just mixed to dry powdered milk in with the flour and mix the lemon juice in with the water. One variation I also like is during the final proofing- heavily dust the buns with flour. By dusting with flour the bread will have a crunchy exterior.

[@thehaggis2010]

@@JustCookwithMichael Thanks for the reply, I will try this out on the next run!

[@neilrogers5912]

Just go to the Portuguese bakery in the morning and buy them , I find it saves about 8 hours , easy !

[@belelli59]

Thanks for the amazing explanations. I thought I followed the directions well, even sticking the 2 fingers in the dough bit, but after cooking the bread "fell" and became dense and hard. What did I do wrong? Or rather, what can I do better? Thanks Anabela

[@JustCookwithMichael]

Hi, it's hard to tell what you could've done better. But here is a link with some helpful breadmaking tips. Making bread can be tricky, because it is a living thing and time and temperature have can affect the outcome. A few key points make sure you're using bread flour, it has more protein and that's better for gluten development. I think it's always better to error on the side of over proofing the bread versus under proofing. (the dough needs to double in size while proofing- this can take a few hours depending on temperature) justcookwithmichael.com/bread-making-tips/

[@tatirivers6392]

You are awesome!

[@antichavista82]

Damn, I remember this bread in prego and bifanas when I visited Lisbon, addictive stuff!, will be trying it out definitely. Thanks a lot.

[@JustCookwithMichael]

Thanks, I also have a Prego video on the play list. 🍻

[@andresnikolas3159]

i dont mean to be off topic but does anyone know a tool to log back into an instagram account? I was stupid forgot the login password. I appreciate any assistance you can give me!

[@markcathybuffum5498]

You’re the first person that has said how you can tell something is proved thank you.. how do you tell if it’s OVER proofed?

[@JustCookwithMichael]

A sign of over proofing is if you press your finger into the dough and the dent does not come back at all.

[@jedfourie9261]

Hi, I hope you are well. How do we know when the bread is done?

[@JustCookwithMichael]

Bake in a 500 F oven for 15 - 20 minutes. Or if you have a digital instant read thermometer and you put the probe in the middle of the bread - it is done when it reaches between 195°F and 205°F. 🍻

[@garybacher236]

Did I miss something what is the oven temperature when you finally put the bread in the oven

[@JustCookwithMichael]

Hi, bake at 500°F for 15 to 20 minutes. For detailed information about the recipe you could always check the notes section of KZbin or my website just cook with michael.com. justcookwithmichael.com/recipes/papos-secos/

[@Nezaam1000]

Hi Michael can I mix with my hand

[@JustCookwithMichael]

Nezaam Alie, hi, yes you can kneed the dough by hand. By hand you will probably need to kneed for about 15 minutes. Enjoy!

[@GavinConwayWoodworkBBQ]

I found a problem in your written recipe. You say make into flat shapes then indent them at that stage and then proof again before brushing with milk and cooking. (Instead of indenting after the proofing period as per the video.)

[@eufrasiosoares2459]

It be good to show everything instead of talking and doesn't show how to mix it