How to Make Portuguese Rolls. Crispy, Chewy Portuguese Bread Rolls Recipe!
Recipe type: Bread
Portuguese rolls have their very own trademark crispy crust with a beautifully soft and springy crumb. They are really easy to make, however, due to the long and vigorous kneading required, I do suggest using a stand mixer.
- 500g All-purpose flour
- 7ml Salt
- 10g Instant yeast
- 315ml Warm water
- Place the all-purpose flour, salt and instant yeast into your stand mixer bowl.
- Mix these together briefly, then transfer the bowl to your mixer.
- Attach the dough hook and pour in the water.
- Close the mixer and mix the dough on the slowest setting for 2 minutes.
- Increase the speed to medium-high and continue to knead for a further 8 minutes.
- At the end of the kneading, you will have a lovely soft, smooth dough that is only slightly sticky.
- Remove the bowl from the machine and cover with cling-wrap. Allow the dough to relax for 5 minutes.
- Remove the dough from the bowl, weigh it and divide it into 12 pieces for small rolls, 8 pieces for medium, or 6 pieces for large.
- Working with one piece at a time, stretch the edges of the dough to the bottom to form a rough ball.
- Place the dough on the work surface. Cup your hand over the dough and using a circular motion, form the dough into a smooth ball.
- Cover the dough balls with a damp tea towel and allow them to relax for 10 minutes.
- After this time, take one of the balls and slap it flat.
- Pull your hand backwards to roll the disc up into a sausage.
- Holding your hands at angles to the outer edge of the dough, continue rolling the sausage to form the pointed ends and fat center section.
- Scatter a generous layer of flour over a baking sheet and transfer the rolls to the sheet with the seam of the rolls facing upward.
- Allow the rolls to prove at 40c for 50 minutes and a humidity of 85%. I do this in a slightly warmed oven, sprayed with a misting of water.
- After 40 minutes of proving, remove the rolls from the oven, and set the oven to 200c to preheat.
- Carefully flip the rolls over and cover them with a tea towel until the proving time is over.
- When the oven has reached 200c, spray a misting of water into the oven and bake the rolls for 20 minutes until crisp and lightly golden.
- Remove the rolls from the oven and transfer them to a rack to cool for at least 15 minutes before serving.
- And here it is.... a crispy crust with an amazing soft, springy crumb.