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Papo Secos

Portuguese bread rolls that are crusty on the outside and soft on the inside.

like YEP RATING: 100% (21 total votes)
Papo Secos

Servings: 6
Total Time: 2 hours 30 minutes
Recipe by: Frankie


1 cup warm water
1 package (2 1/4 tsp) active dry yeast
3 cups bread flour plus a little extra
2 TBSP unsalted butter, softened
1 tsp salt
about 2 TBSP whole milk


1. In a large mixing bowl stir together the warm water and yeast. Stir in the flour, butter, and salt until well combined and a dough is formed.

2. Knead the dough by hand on a lightly floured surface for at least 7 minutes.

3. Form the dough into a ball and transfer to a large clean bowl. Loosely cover the bowl and set aside to rise in a warm place for 1 hour.

4. Separate the dough into 6 equal size balls and place them on a baking sheet at least 2-inches apart from each other. Flatten the dough balls into discs roughly 4-inches in diameter then use the side of your hand to make a crease down the center of each dough disc. Fold the dough discs in half along the crease then pinch the corners. Sprinkle the tops with a little flour to keep from drying out and set aside, uncovered, to rise for 45 more minutes.

5. Fill an oven proof pan with about 1-inch of very hot water and place it on the bottom rack of the oven then preheat the oven to 425°F.

6. Brush the tops of the rolls with milk then bake in the preheated oven until rolls are golden brown on top, about 15 minutes.

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