How to Make Portuguese Rolls - Prego Rolls Recipe
Recipe type: Bread
Today we’re going to make Portuguese rolls, or Prego rolls. These rolls have a fine, soft texture with smooth matted finish, and the trademark slashed top. They are normally filled with spicy pork or chicken, but serve brilliantly as burger buns as well.
- 360ml Warm water
- 280ml Milk
- 40g Softened butter
- 20g Instant Yeast
- 20g Caster sugar
- 1kg Strong white bread flour
- 15g / 1Tbs non-iodated salt
- Portuguese Rolls Recipe / Prego Rolls Recipe
- Hi and welcome to episode #643 with @Whats4Chow
- Today we’re going to make Portuguese rolls, or Prego rolls.
- These rolls have a fine, soft texture with smooth matted finish,
- and the trademark slashed top. They are normally filled with
- spicy pork or chicken, but serve brilliantly as burger buns as
- Before we continue, please don’t forget to give us a thumbs-up
- and subscribe. Don’t forget to click to bell icon next to the
- subscribe button to get notifications every time we publish a
- new episode.
- To start, add 20g of caster sugar and 280ml of milk to 360ml of
- warm water. Pour in 20g of instant yeast and stir this all briefly
- until the sugar has dissolved and the yest is mixed into the
- solution. Cover this and put it aside for 10 minutes to prove.
- While the yeast proves, add 1 kg of strong white bread flour to
- your mixer bowl. Add a tablespoon of non-iodated salt and 40g
- of softened butter. After 10 minutes, pour in the yeast solution.
- Be sure to give it a final mix before doing so.
- Start your mixer on its slowest speed, run it for 2 minutes until
- all the ingredients are combined, then increase the speed by
- one setting for another 6 minutes. Do the window pane test. If
- the test fails, continue for a further 2 minutes on the slowest
- speed. Do test again, and continue in 2 minute sessions until
- you dough very smooth and passes the window pane test. The
- window pane test is done by stretching a small piece of dough.
- If it can stretch until it is almost transparent, then it passes the
- Cover the bowl with cling wrap and leave this in a warm place to
- rise for 60-90 minutes until it has doubled in size.
- Pour boiling water into a baking tray and place this in your oven
- on the lowest shelf. This will warm the oven and produce steam
- and humidity for the second proofing.
- Once the dough has doubled in size, punch it down briefly and
- turn the dough out onto a lightly floured work surface and
- divide it into 100g portions. Shape the portions by folding the
- dough from the edge to the bottom of the portion. Place the
- smooth ball in the palm of your hand and continue smoothing
- the bun by cupping your other hand over the bun and using a
- circular motion.
- Place the smooth ball on the work surface and roll it out until
- slightly elongated. Traditionally, these are rolled slightly more
- elongated than mine, however I want to use these as burger
- buns, so I prefer them on the rounder side.
- Transfer the buns to a baking sheet lined with parchment and
- use a very sharp blade to slash the tops of the buns.
- Transfer the baking sheet to the oven to prove again for 60-90
- minutes until doubled in size.
- minutes before the proofing is complete, remove the baking
- sheet from the oven and cover with cling film. Preheat your
- oven to 190c, or just below 400f making sure to leave the tray
- of water on the lowest shelf of the oven.
- When the oven is ready, uncover the rolls and transfer them to
- the center of the oven and bake them for 15-20 minutes until
- lightly golden and they sound hollow when tapped.
- Remove the buns from the oven and transfer them to a rack to
- cool. Once cooled the buns are ready to serve, or you can bag
- them and freeze quite successfully for months, provided the bag
- is well sealed.
- That’s it for today folks, please remember to like, subscribe and
- share, and we’ll see you again real soon.