Paposecos
Transport yourself to the heart of Portugal with these delightful Paposecos, traditional Portuguese bread rolls that are soft, airy, and perfect for any occasion. With a golden crust and a signature crease down the center, these rolls boast an irresistibly fluffy interior, making them ideal for sandwiches, slathering with butter, or serving alongside soups and stews. The recipe combines pantry staples like all-purpose flour, instant yeast, and a touch of sugar to create a dough that bakes to perfection in under 20 minutes. An easy milk glaze gives the rolls their lightly browned exterior, while kneading and proper proofing ensure their pillowy texture. Whether enjoyed warm from the oven or saved for later, these Paposecos add an authentic touch of Portuguese baking tradition to any meal.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Salt
- 2.25 teaspoons Instant yeast
- 300 milliliters Warm water (110-115°F or 45°C)
- 2 tablespoons Unsalted butter, melted
- 2 tablespoons Milk (for brushing)
Instructions
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Stir to distribute the dry ingredients evenly.
Slowly add the warm water and melted butter to the dry ingredients. Mix until the dough comes together.
Transfer the dough to a lightly floured surface and knead it by hand for 8-10 minutes, or until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook to knead the dough for 6-8 minutes.
Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for 1 hour, or until it doubles in size.
Punch down the risen dough and transfer it back to a floured surface. Divide the dough into 8 equal portions and shape each portion into an oval roll.
With the edge of your hand or a flat object, press a shallow crease down the center of each roll. Pinch the edges gently to slightly emphasize the crease, but avoid cutting all the way through.
Place the shaped rolls on a baking sheet lined with parchment paper, spaced about 2 inches apart. Cover the rolls with a clean kitchen towel and allow them to rise again for 30-40 minutes, or until puffed and nearly doubled in size.
Preheat your oven to 375°F (190°C). Just before baking, brush the rolls lightly with milk to encourage browning.
Bake the Paposecos in the preheated oven for 18-22 minutes, or until the tops are golden brown and the rolls sound hollow when tapped on the bottom.
Remove the rolls from the oven and allow them to cool on a wire rack. Serve warm or at room temperature. Store any leftovers in an airtight container for up to 2 days.
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 3576 mg | 155% | |
| Total Carbohydrate | 411.8 g | 150% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 28.1 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 177 mg | 14% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 721 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
