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!
I really Love this bread i haven't tasted it in a year and this recipe really helped, Thank you very much