Portuguese bakers score papo secos exactly 7 times before baking—any fewer and the iconic crusty shells won't form properly.
Fresh Papo Secos
Indulge in the ultimate comfort food with our fresh Papo Secos! These irresistibly soft, airy bread rolls are crafted with simple ingredients like high-quality flour and a touch of yeast, ensuring a delightful rise. Perfect for stuffing with your favorite fillings, these rolls are a must-try for any sandwich lover!
Prep
60
min
Cook
25
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥬Fresh Produce(2)
- 3/4 cups of warm water (180 ml)
- 2 1/4 cups of warm water (540 ml)
🫙Pantry Staples(3)
- 7 1/2 cups of all-purpose flour (938 g)
- 1 tablespoon of sugar (15 ml)
- 3 teaspoons of instant yeast (15 ml)
🧂Spices & Seasonings(1)
- 1 heaping tablespoon of sea salt (15 ml)
📦Other(1)
- 2 tablespoons of vegetable shortening (30 ml)
👨🍳 Instructions
- 1
Mix the instant yeast and sugar with 3/4 cups of warm water and let it rest until spongy.
- 2
Add the sea salt and vegetable shortening to the mixture.
- 3
In a large bowl, combine the all-purpose flour and the yeast mixture, then add 2 1/4 cups of warm water.
- 4
Knead the dough for about five minutes until it pulls away from the bowl.
- 5
Transfer the dough to a floured bowl, cover, and let it rest for half an hour.
- 6
Fold the dough a few times, then cover and let it rest until doubled in size, about one hour.
- 7
Flour your surface and shape the dough into 10 to 12 rolls.
- 8
Place the rolls on a towel, dust with flour, cover, and let rest for about 25 minutes until doubled.
- 9
Transfer the rolls to a sheet pan and preheat the oven to 425°F.
- 10
Create a steam pan with hot water on the lower rack of the oven.
- 11
Bake the rolls for 20 to 25 minutes until golden brown.
💡 Pro Tips
- ✓Proof your yeast mixture at exactly 100-110°F water temperature because temperatures above 120°F kill yeast cells while below 80°F slows activation dramatically.technique100-110°F
- ✓During the first knead, aim for a dough temperature of 78-82°F by adjusting water temperature, as this optimal range promotes proper gluten development and fermentation activity.technique78-82°F
- ✓Use bread flour instead of all-purpose flour to achieve the characteristic chewy crust of papo secos, as bread flour's 12-14% protein content creates stronger gluten networks.ingredient12-14% protein
- ✓Steam the oven for the first 15 minutes of baking by placing a pan of boiling water on the bottom rack, creating the crispy crust that defines authentic papo secos.technique15 minutes
- ✓Score the rolls 1/4 inch deep just before baking to control expansion and create the traditional opening pattern, as unscored rolls will burst randomly.technique1/4 inch deep
Share this recipe
Prep
60
min
Cook
25
min
Serves
12
people
Level
intermediate
Share this recipe
Portuguese bakers score papo secos exactly 7 times before baking—any fewer and the iconic crusty shells won't form properly.
Fresh Papo Secos
Indulge in the ultimate comfort food with our fresh Papo Secos! These irresistibly soft, airy bread rolls are crafted with simple ingredients like high-quality flour and a touch of yeast, ensuring a delightful rise. Perfect for stuffing with your favorite fillings, these rolls are a must-try for any sandwich lover!
📝 Ingredients
Serves 12🥬Fresh Produce(2)
- 3/4 cups of warm water (180 ml)
- 2 1/4 cups of warm water (540 ml)
🫙Pantry Staples(3)
- 7 1/2 cups of all-purpose flour (938 g)
- 1 tablespoon of sugar (15 ml)
- 3 teaspoons of instant yeast (15 ml)
🧂Spices & Seasonings(1)
- 1 heaping tablespoon of sea salt (15 ml)
📦Other(1)
- 2 tablespoons of vegetable shortening (30 ml)
👨🍳 Instructions
- 1
Mix the instant yeast and sugar with 3/4 cups of warm water and let it rest until spongy.
- 2
Add the sea salt and vegetable shortening to the mixture.
- 3
In a large bowl, combine the all-purpose flour and the yeast mixture, then add 2 1/4 cups of warm water.
- 4
Knead the dough for about five minutes until it pulls away from the bowl.
- 5
Transfer the dough to a floured bowl, cover, and let it rest for half an hour.
- 6
Fold the dough a few times, then cover and let it rest until doubled in size, about one hour.
- 7
Flour your surface and shape the dough into 10 to 12 rolls.
- 8
Place the rolls on a towel, dust with flour, cover, and let rest for about 25 minutes until doubled.
- 9
Transfer the rolls to a sheet pan and preheat the oven to 425°F.
- 10
Create a steam pan with hot water on the lower rack of the oven.
- 11
Bake the rolls for 20 to 25 minutes until golden brown.
💡 Pro Tips
- ✓Proof your yeast mixture at exactly 100-110°F water temperature because temperatures above 120°F kill yeast cells while below 80°F slows activation dramatically.technique100-110°F
- ✓During the first knead, aim for a dough temperature of 78-82°F by adjusting water temperature, as this optimal range promotes proper gluten development and fermentation activity.technique78-82°F
- ✓Use bread flour instead of all-purpose flour to achieve the characteristic chewy crust of papo secos, as bread flour's 12-14% protein content creates stronger gluten networks.ingredient12-14% protein
- ✓Steam the oven for the first 15 minutes of baking by placing a pan of boiling water on the bottom rack, creating the crispy crust that defines authentic papo secos.technique15 minutes
- ✓Score the rolls 1/4 inch deep just before baking to control expansion and create the traditional opening pattern, as unscored rolls will burst randomly.technique1/4 inch deep