Portuguese Bread Rolls Food

CRUSTY PORTUGUESE ROLLS (PAPO SECOS)

Steps:

• 10 minutes before you are ready to bake these rolls, place a deep baking tray filled with water on the bottom shelf of the oven and set the oven to preheat to 190°C / 375°F.
• Place the lukewarm milk and water into a jug and stir in the instant yeast and the sugar.
• Place the bread flour, butter and salt into the bowl of a stand mixer (or a large mixing bowl if you are going to knead by hand).
• Pour the milk mixture into the flour - the yeast will have already started to foam.
• Turn on the stand mixer and mix for about 2 minutes on a low speed until the dough comes together and all the flour has been incorporated. Then turn up the speed to medium and leave for another 5 minutes.
• If mixing by hand - mix the liquid and flour together with a flat-bladed knife until well combined. Then knead the dough for at least 10 minutes. You may have to add a little extra flour if the mixture is too sticky.
• Cover the bowl with a clean cloth and leave in a warm place for 1 hour until the dough has doubled in size.
• Punch the dough down and then form into a flat disk and place on a well-floured work surface.
• Divide the dough into 12 equally-sized pieces, then roll each piece into a ball.
• Flatten each ball slightly and press the side of your hand into the dough to form a deep indentation. Bring the two sides of the dough up and then press each end together to seal (see post for an illustration on how to do this.).
• Place the rolls a few centimeters apart on a lightly floured non-stick baking sheet.
• Cover the tray with a clean cloth and leave for another hour to proof. The rolls should double in size.
• Brush the top of the rolls lightly with milk and place the baking tray in the pre-heated oven. Bake for 20 minutes until the rolls are golden brown.
• Remove from the oven and allow to cool, uncovered.

EASY PORTUGUESE ROLLS

Steps:

• Add the milk, water, sugar and yeast to your mixing bowl and let stand for 5 minutes for the the yeast to activate.
• Add flour, butter and salt and mix in your stand mixer for 5 to 10 minutes until you have a soft dough. This dough is going to have a smoother softer texture than normal bread dough because of the addition of milk and butter.
• Tip dough out into a oiled bowl and cover with cling film or a clean tea towel. Let stand in a warm spot for 1 hour.
• After 1 hour split dough into 12 equal peices and roll them into balls. Pinch each side for that traditional look and place them on to a lined baking sheet.
• Slash each piece of dough with a sharp knife and cover with a clean tea towel for another hour. Meanwhile pre-heat the oven to 375 degrees f (190 degrees c).
• Once rolls have doubled in size sprinkle with flour and bake in the centre of the oven for 15 to 20 minutes until brown.
• Transfer to a cooling rack. Best served warm or cool completely for storage.

PORTUGUESE SWEET ROLLS

Steps:

• In small saucepan, combine water and potatoes. Bring to boil; cover and simmer 10 minutes or until tender. Drain potato, reserving cooking water. With fork, mash potato. Measure 1/2 cup mashed potato and set aside.
• In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, lemon peel and salt. Heat 2/3 cup potato water, milk and butter until warm (105º to 115ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, reserved mashed potato and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
• On lightly floured surface, knead until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.).
• Punch dough down. Remove dough to lightly floured surface; divide dough in half. Roll each half to 30-inch rope; Coil in two greased 9-inch pie pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
• Bake at 350ºF for 40 to 45 minutes, or until done. Remove from pans; let cool on wire rack. Sift powdered sugar over coils.