Category: Rolls and Buns

Portuguese Rolls

Makes: 12 Portuguese Rolls
Oven: 200 °C / 400 °F
Preparation Time: 1 hour
Baking Time: 15 – 20 minutes
500 g Cake flour (4 x 250 ml / 4 cups)
7 ml Salt (1½ tsp)
10 g Anchor Instant Yeast (1 packet)
315 ml Lukewarm water (1½ cups)
    Flour, to sprinkle
  1. Mix flour and salt together. Anchor Instant Yeast and mix.
  2. Add the lukewarm water to the flour mixture to form soft dough and knead the dough until smooth and elastic.
  3. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
  4. Knock the dough down, divide into 12 equal pieces and roll each piece into a round ball. Place under plastic as the balls are shaped. Once all the pieces have been rolled, start with the first ball and shape.
  5. Sprinkle lightly with flour and dust the table surface with flour. Place onto the floured surface and using the side of a hand, press down over the middle of the dough, making sure to press all the way to the table surface.
  6. Transfer the split roll to a flour free surface. Place small fingers about 10 mm on each side of the split roll and roll forward and backwards, pressing lightly to divide the dough and forming the rounded knobs on the end of the roll.
  7. Place the shaped rolls onto a lightly floured baking tray, cover with greased plastic and rise in a warm place for 15 – 20 minutes.
  8. Place an ovenproof dish, with water, into the oven – standing it on the bottom of the oven. Baking together with steam circulating in the oven will ensure a soft inside texture and a crispy outer crust.
  9. Dust with flour and bake in a preheated oven 200 °C / 400 °F for 15 – 20 minutes until golden brown and crisp.