Prep 2 hrs
Cook 15 mins
Posted in response to a request. My neighbor is Portuguese and I get the impression that life would not be perfect without these wonderful rolls!
- 10 cups flour (more or less)
- 1 tablespoon salt
- 2 packages active dry yeast
- 1 tablespoon sugar
- 1⁄4 cup margarine
- 3 1⁄2-4 cups lukewarm water
- 1 1⁄2 teaspoons shortening
- Dissolve yeast in 1/2 cup of the lukewarm water with 1/2 tsp sugar added, let stand for 5 minutes or until doubled in size.
- Place in large bowl, add enough flour to make a batter, cover with a cloth and blanket, and let stand until it forms bubbles and looks lumpy.
- Add remaining ingredients, mix well and knead for about 10 minutes or until smooth.
- Add more flour if dough is too soft.
- Cover with the cloth and blanket and let stand in warm place until doubled in size.
- On floured board, using about 1/3 cup dough for each roll, shape into round balls.
- Let shaped rolls rest on a cloth.
- After all rolls are shaped, beginning with first shaped rolls, flatten each with palm of hand, making an indent in the middle with the side of your hand, and fold in half.
- Lay each on a cloth with open side down.
- Let rolls rest for 5 minutes.
- Place rolls on baking sheet with open side up, and brush with milk.
- Bake in preheated 500F oven for 10-15 minutes.
Came out pretty good, although I used 2 tsps of sugar with the yeast, adding the remaining 1 tsp later. And I let the batter sit for an hour or two to really let the flavor mature before adding the remaining ingredients. Next time I may try longer as my 3rd batch came out tasting much better than the 2nd (and definitely much better than the 1st).
These paposecos came out wonderful. I used Earth Balance Organic Buttery Spread and substituted a cup of white bread flour with whole wheat. After halving the recipe (I still made about 10 rolls) and going with Jennie's advice, they were a Vegan treat with some hot Garlic and Greens Soup. Next time I'll keep the yeast batter (sponge) in a warm place rising for at least 60 minutes and let all of the dough rise at about 60 minutes too. Also, I'll make sure to take a smaller chunk of dough when I'm making the individual rolls. The dough was warm, chewy and delicious, but a bit dense because there was too much of it.
I had my big Portuguese family over for Canadian Thanksgiving this year and made these buns. They are the real authentic deal, turned out wonderful, my picky dad asked me to make them again, he had like three :). They come out nice and big too, thank you for posting!