Friday, July 9, 2010

Papo Secos (Portuguese Rolls)

You haven't lived until you've eaten a paposeco. Eat them with fish, dip them in your meat drippings, make a cheese and pepper sandwich, or just eat them warm from the oven. I was so excited when I found this recipe for them, and even more excited when they passed the Portuguese mother-in-law test. --Mark


1 teaspoon granulated sugar
2 cups lukewarm water
1 package active dry yeast or 1 tablespoon active dry yeast
5 cups all-purpose flour
1 tablespoon salt
1 tablespoon lard


In measuring cup, dissolve sugar in 1/2 cup lukewarm warm. Sprinkle in yeast and let stand for 10 minutes.

In large bowl, blend flour and salt. Using fingers, rub in lard until well blended.

Stir yeast mixture vigorously with fork and stir into flour mixture. Gradually mix in remaining 1 1/2 cups luke-warm water to make stiff dough.

Turn out dough onto lightly floured surface and knead for about 10 minutes, or until smooth and elastic. Gather into ball and place in lightly greased bowl, turning to grease all over. Cover and let rise in draft-free place for 1 1/2 hours, or until doubled in bulk.

Punch down dough and divide in eighteen pieces. On well-floured board, using palm of hand, lightly flatten pieces into 3-inch rounds. Place side of hand down center of dough; press firmly without seperating dough. Fold sides in to center and pinch ends to form slight points; arrange about 2 inches apart on well-grease baking sheets. Dust with flour. Cover and let rise in draft-free place for 45 minutes, or until doubled in bulk.

Bake on sheet at a time on top rack in 500F oven for 12 to 15 minutes, or until buns are well browned and sound hollow when tapped on bottom. Transfer to wire racks.


I have lard on hand for seasoning our cast iron pans. This is the one recipe where I use it for cooking. Given that these rolls originated in a country that uses every part of the pig, I think the lard is crucial for authentic taste.

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