How to Make Portuguese Rolls - Prego Rolls Recipe
Author: 
Recipe type: Bread
Cuisine: Portuguese
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
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.
Ingredients
  • 360ml Warm water
  • 280ml Milk
  • 40g Softened butter
  • 20g Instant Yeast
  • 20g Caster sugar
  • 1kg Strong white bread flour
  • 15g / 1Tbs non-iodated salt
Instructions
  1. Portuguese Rolls Recipe / Prego Rolls Recipe
  2. Hi and welcome to episode #643 with @Whats4Chow
  3. Today we’re going to make Portuguese rolls, or Prego rolls.
  4. These rolls have a fine, soft texture with smooth matted finish,
  5. and the trademark slashed top. They are normally filled with
  6. spicy pork or chicken, but serve brilliantly as burger buns as
  7. well.
  8. Before we continue, please don’t forget to give us a thumbs-up
  9. and subscribe. Don’t forget to click to bell icon next to the
  10. subscribe button to get notifications every time we publish a
  11. new episode.
  12. To start, add 20g of caster sugar and 280ml of milk to 360ml of
  13. warm water. Pour in 20g of instant yeast and stir this all briefly
  14. until the sugar has dissolved and the yest is mixed into the
  15. solution. Cover this and put it aside for 10 minutes to prove.
  16. While the yeast proves, add 1 kg of strong white bread flour to
  17. your mixer bowl. Add a tablespoon of non-iodated salt and 40g
  18. of softened butter. After 10 minutes, pour in the yeast solution.
  19. Be sure to give it a final mix before doing so.
  20. Start your mixer on its slowest speed, run it for 2 minutes until
  21. all the ingredients are combined, then increase the speed by
  22. one setting for another 6 minutes. Do the window pane test. If
  23. the test fails, continue for a further 2 minutes on the slowest
  24. speed. Do test again, and continue in 2 minute sessions until
  25. you dough very smooth and passes the window pane test. The
  26. window pane test is done by stretching a small piece of dough.
  27. If it can stretch until it is almost transparent, then it passes the
  28. test.
  29. Cover the bowl with cling wrap and leave this in a warm place to
  30. rise for 60-90 minutes until it has doubled in size.
  31. Pour boiling water into a baking tray and place this in your oven
  32. on the lowest shelf. This will warm the oven and produce steam
  33. and humidity for the second proofing.
  34. Once the dough has doubled in size, punch it down briefly and
  35. turn the dough out onto a lightly floured work surface and
  36. divide it into 100g portions. Shape the portions by folding the
  37. dough from the edge to the bottom of the portion. Place the
  38. smooth ball in the palm of your hand and continue smoothing
  39. the bun by cupping your other hand over the bun and using a
  40. circular motion.
  41. Place the smooth ball on the work surface and roll it out until
  42. slightly elongated. Traditionally, these are rolled slightly more
  43. elongated than mine, however I want to use these as burger
  44. buns, so I prefer them on the rounder side.
  45. Transfer the buns to a baking sheet lined with parchment and
  46. use a very sharp blade to slash the tops of the buns.
  47. Transfer the baking sheet to the oven to prove again for 60-90
  48. minutes until doubled in size.
  49. minutes before the proofing is complete, remove the baking
  50. sheet from the oven and cover with cling film. Preheat your
  51. oven to 190c, or just below 400f making sure to leave the tray
  52. of water on the lowest shelf of the oven.
  53. When the oven is ready, uncover the rolls and transfer them to
  54. the center of the oven and bake them for 15-20 minutes until
  55. lightly golden and they sound hollow when tapped.
  56. Remove the buns from the oven and transfer them to a rack to
  57. cool. Once cooled the buns are ready to serve, or you can bag
  58. them and freeze quite successfully for months, provided the bag
  59. is well sealed.
  60. That’s it for today folks, please remember to like, subscribe and
  61. share, and we’ll see you again real soon.
Recipe by Whats4Chow at https://whats4chow.com/2020/10/23/how-to-make-portuguese-rolls-prego-rolls-recipe/