Papo Secos Portuguese Rolls Food

PORTUGUESE ROLLS OR "PAPO SECOS"

Steps:

• The food.com website won't let me list 1 package of yeast, so make note here before you begin.
• Add the sugar to the lukewarm water and then add yeast. Mix well in a 1 cup glas measuring cup and set aside.
• While yeast rises, put the milk and water (3 cups total) into a pan and scald it. (Look up how to scald milk on youtube -- ).
• Cool the scalded milk mixture in the freezer until luke warm. When this is done, the yeast will be ready as well.
• Pre-heat the Oven to 450 degrees.
• Combine yeast mixture, flour and scalded milk into a dough mixer for about 10 minutes on low to medium speed, until dough transforms into a ball and sticks to the hook. If your mixture is to wet after about 7 minutes, add flour 1 table spoon at a time until it has become very cohesive.
• Pull mixing hook out of bowl and cover with a towel for about 10 minutes.
• Once risen, put hook back into bowl and turn on again on medium for another 10 minutes.
• In a very large glass bowl, pour water in about 1/3 full of hot water.
• In a slightly smaller bowl that will fit inside the larger bowl, grease this bowl, put dough inches Flip the dough over so that the shortening gets onto both sides of the dough.
• Cover with a slightly damp smooth cloth and let rise for about 1 hour.
• On floured board take pieces of the dough about 1/3 cup for each roll. This recipe will make roughly 2 dozen rolls if mixed at the full capacity, so you can also just lay out the dough and cut into 24 pieces, then shape as described below.
• Shape into round balls, and then press the side of your hand down across the balls to make the split roll shape. Once you have created this impression, pick up the dough, bringing the sides together, and place upside down onto a smooth cloth.
• Let rolls rest for 5 minutes.
• Place rolls on baking sheet with open side up, and brush with milk.
• Bake in preheated 450F oven for 16 minutes. Adjust up or down as appropriate for your oven. The rolls should have a very light brown look on top when done. (See picture).

PAPO SECOS | PORTUGUESE ROLLS

Steps:

• In the bowl of a stand mixer fitted with the dough hook, mix the water, yeast, and sugar on low speed until combined. Let sit for 10 minutes until foamy.
• Add the flour, water, and butter and stir on low until the ingredients are combined and a cohesive dough forms, 3 minutes. Cover with plastic and let sit for 30 minutes.
• Sprinkle the salt over the top of the dough and mix on low (speed 2) for 5 minutes. If the dough rides up the hook, use a spatula to scrape it down.
• Bump the mixer to medium-high (speed 7) and knead for 2 minutes more. The dough should pull away from the sides of the bowl and be slightly sticky. If the dough hasn't released from the bottom of the bowl, add some more flour-a tablespoon at a time-until it does.
• Remove the bowl from the mixer, cover it with plastic wrap, and place in a warm (68°F to 72°F | 20°C to 22°C), draft-free spot. The inside of your oven with the light turned on is ideal. Let the dough double in size, about 1 hour.
• Reach down 1 side of the bowl and gently but firmly pull the dough up and fold it over itself. Don't punch it down. Rotate the bowl a quarter turn and repeat. Continue turning and folding 2 more times. Cover and let rest until doubled in size, about 30 minutes.
• Repeat the turning and folding process, cover with plastic, and let the dough rest until doubled in size, about 30 minutes more.
• Divide the dough into ten equal pieces, about 4 1/4 ounces (120 grams) each. Lightly flour your hands. Cup one hand over a chunk of dough and roll it on your work surface in a circle to tighten the ball. Being somewhat neurotic, I count the turns-no fewer and no more than 40 revolutions. Repeat with the remaining dough.
• Place the balls on a baking sheet lined with a floured non-terrycloth kitchen towel or a baker's couche. Cover them with a kitchen towel. Let rest for 20 minutes.
• Transfer the balls to your work surface. Heavily dust the towel again.
• Flour your hands. Flatten a dough ball into a 6-inch (15-cm) disc. Using the side of your hand, make a deep crease (think karate chop) across the middle of the disc.
• Grab both ends of the crease and gently tug them to elongate the dough into a slight oval.
• Fold one half of the dough over the other along the crease. The dough will have a half-moon shape.
• Twist the ends of the half-moon into fat points and, using your thumbs, flatten them a bit to seal.
• Gently transfer the papo seco to the towel, seam-side down. As you shape more rolls, arrange them in a row, few inches apart. Pull the towel up between each row to create a ridge that will hold the shape of the rolls during proofing. Repeat the shaping and lining up the papo-secos, folding up the towel between rows.
• Cover the rolls with a towel and let rise in a warm place until almost doubled in size, about 30 minutes.
• Meanwhile, position a rack in the middle of the oven and slip in a baking stone or tiles. Place an empty metal tray on any rack that won't interfere with the rising papo secos. (Do not use a glass pan as it could shatter.) Crank the heat to 500°F (260°C). The oven and stone will need time to properly heat.
• Have a cup of very hot tap water at the ready.
• Coat a baking peel or rimless baking sheet with cornmeal. Carefully turn a few of the papo secos seam-side up and arrange them on the peel.
• Place the front edge of the peel at the back of the baking stone and quickly yank it toward you to shift the dough onto the baking stone. Repeat with the remaining papo secos. Quickly but carefully pour the hot water into the metal tray and immediately shut the oven door to trap the steam. Immediately reduce the heat to 425°F (218°C).
• Bake the papo secos until they're puffed and golden brown, 15 to 20 minutes. Remove them from the oven and let them cool on a rack. To get that characteristic crusty outside, let the roll sit out several more hours prior to devouring.