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I have made these three times. All three times they came out great. Once I made them the way the recipe was printed , the second time I add some Italian seasoning to the recipe(we were having pasta that night) and this last time I mixed in some whole wheat flour and some ground flax seeds to get more fiber in my diet. All were great except that I found it too salty so I cut down on the salt.
i'm pregnant and have three kids under three. i didn't have time to knead! so i threw everything in my bread machine. (wet ingredients, followed by the dry, and finally the yeast) instead of lard, i used butter. instead of sugar, i used honey (wet) and then i used three cups all-purpose and 2 cups whole wheat. just before putting them in the oven, i brushed them with slightly beaten egg whites to give them a slightly shinier crust. THANK YOU! this was the ONLY crusty bun recipe i could find and we're having beef dip tonight!
The recipe's conversion for the yeast is wrong. A package should be 2 1/4 tsp not 1 Tbsp. The taste of these are great but you need to at least double the size to get regular buns. I think this should only make about 8 buns. I also put a cookie sheet on top of them while they rise to keep them a little flatter, more like one's you get at the Portuguese bakery.
Good recipe for rolls, but not exactly like the Portuguese ones I'm used to here in MA. These were a little smaller than usual, and while the crust was quite close, the inside was a bit denser, not quite as airy.....still tasty, just not like the bakery up the street.
Great recipe. They came out just chewy and crusty enough. Exactly what I was looking for. My husband, kids, and brother-in-law, who had never had papo-secos before, inhaled them, and then asked when I plan to make more. They were a hit with the entire lot of us. The only problem I ran into was they simply would not stay formed during the second rise, kept uncurling. (I think that is probably something I am doing wrong. ) I will definitely make these again!
Awesome recipe!! I moved from Connecticut to Arkansas and just couldn't find the same bread that my husband I were used to in CT. This recipe is exactly the same as the rolls we got back home. They are delicious and very easy to make. I used vegetable shortening instead of the lard however, due to a meat allergy.