Portuguese rolls somehow are unlike other breads and roll. The texture is great and you know as soon as you pick up one the rolls that it is going to be good. The outside is delightfully crusty on the outside and light and airy in the center making it perfect for sandwiches and for absorbing gravy.
I love these rolls with a good dose of butter in the morning with my coffee.
Give them a try – you won’t be disappointed. Here is the recipe!
- 5 cups flour1 package dry active yeast
- 1 pinch of salt
- 2 teaspoons sugar
- 3 tablespoons butter
- 1 teaspoon shortening like Crisco
- 2 cups lukewarm water
- 1 tablespoon flour to cover
- Dissolve the yeast in a bowl with the 1/2 cup of the lukewarm water and 2 teaspoons sugar. Let it sit for 5 minutes.
- Add 1 cup flour to the bowl and mix well. Cover with a cloth and let it stand until it has doubled in size (about an hour).
- Once it has doubled in size, remove the cloth and add in remaining ingredients. Mix well.
- Flour the surface of a pan and knead the dough on top until it reaches a smooth and even consistency.
- Place in a bowl to let rise for about an hour.
- Once done, divide into 10 to 12 portions.
- On a floured surface, roll each portion into a smooth ball. Press down on the dough pieces with your hands and twist the opposite ends of each side of the rolls in order to maintain their shape.
- Sprinkle them with tablespoon of flour.
- Cover the pieces of dough and let them sit in a warm, dry place for about 45 minutes to completely finish rising.
- Pre-heat the oven to 475 degrees Fahrenheit.
- Place the rolls crease up on a lightly greased and floured baking sheet.
- Bake in the oven for about 15 minutes until the bread rolls are golden brown.
- Once done, remove from the oven and let them cool for 5 to 10 minutes.
- Serve while hot or place them in a plastic bag to save for later.
Source: Easy Portuguese Recipes