Papo Secos
Directions
- 1Add about a teaspoon and a half of pink Himalayan salt to the flour.
- 2Add about a teaspoon and a half of pink Himalayan salt to the flour.
- 3Add about a teaspoon and a half of pink Himalayan salt to the flour.
- 4Give the flour and salt a quick mix.
- 5Give the flour and salt a quick mix.
- 6Give the flour and salt a quick mix.
- 7Add a little bit of sugar and yeast to the warm water.
- 8Add a little bit of sugar and yeast to the warm water.
- 9Add a little bit of sugar and yeast to the warm water.
- 10Pour the warm water, sugar, and yeast mixture into the flour and salt.
- 11Pour the warm water, sugar, and yeast mixture into the flour and salt.
- 12Pour the warm water, sugar, and yeast mixture into the flour and salt.
- 13Mix until all ingredients are combined.
- 14Mix until all ingredients are combined.
- 15Mix until all ingredients are combined.
- 16Cover the bowl and put it in a warm place for about an hour and a half for the dough to rise.
- 17Cover the bowl and put it in a warm place for about an hour and a half for the dough to rise.
- 18Cover the bowl and put it in a warm place for about an hour and a half for the dough to rise.
- 19Flour your surface.
- 20Flour your surface.
- 21Flour your surface.
- 22Get the dough out onto the floured surface.
- 23Get the dough out onto the floured surface.
- 24Get the dough out onto the floured surface.
- 25Shape the dough into a loaf.
- 26Shape the dough into a loaf.
- 27Shape the dough into a loaf.
- 28Cut the dough in half.
- 29Cut the dough in half.
- 30Cut the dough in half.
- 31Cut the halves into halves again.
- 32Cut the halves into halves again.
- 33Cut the halves into halves again.
- 34Throw a little more flour down and get them a little easier to handle.
- 35Throw a little more flour down and get them a little easier to handle.
- 36Throw a little more flour down and get them a little easier to handle.
- 37Cut those pieces again to get 12 pieces.
- 38Cut those pieces again to get 12 pieces.
- 39Cut those pieces again to get 12 pieces.
- 40Shape each piece of dough into a cylinder by folding it into itself, making sure the seam is shut.
- 41Shape each piece of dough into a cylinder by folding it into itself, making sure the seam is shut.
- 42Shape each piece of dough into a cylinder by folding it into itself, making sure the seam is shut.
- 43Place the shaped dough pieces onto a lightly floured pan with parchment paper.
- 44Place the shaped dough pieces onto a lightly floured pan with parchment paper.
- 45Place the shaped dough pieces onto a lightly floured pan with parchment paper.
- 46Let the shaped dough rest on the counter for about 10 minutes.
- 47Let the shaped dough rest on the counter for about 10 minutes.
- 48Let the shaped dough rest on the counter for about 10 minutes.
- 49Dimple the rolls by pressing a knife down the center.
- 50Dimple the rolls by pressing a knife down the center.
- 51Dimple the rolls by pressing a knife down the center.
- 52Lightly dust the tops of the rolls with flour.
- 53Lightly dust the tops of the rolls with flour.
- 54Lightly dust the tops of the rolls with flour.
- 55Let them rest covered for about 30 to 40 minutes for the final proof.
- 56Let them rest covered for about 30 to 40 minutes for the final proof.
- 57Let them rest covered for about 30 to 40 minutes for the final proof.
- 58Bake the rolls at 425 degrees Fahrenheit (220 degrees Celsius) on a rack just below the center for 12-15 minutes until golden and hollow.
- 59Bake the rolls at 425 degrees Fahrenheit (220 degrees Celsius) on a rack just below the center for 12-15 minutes until golden and hollow.
- 60Bake the rolls at 425 degrees Fahrenheit (220 degrees Celsius) on a rack just below the center for 12-15 minutes until golden and hollow.
Ingredients
- 4 cups bread or all-purpose flour
- 4 cups bread or all-purpose flour
- 4 cups bread or all-purpose flour
- 1.5 tsp good salt (e.g. kosher)
- 1.5 tsp good salt (e.g. kosher)
- 1.5 tsp good salt (e.g. kosher)
- 1 packet instant yeast
- 1 packet instant yeast
- 1 packet instant yeast
- 1.5 cups warm water
- 1.5 cups warm water
- 1.5 cups warm water
- 1 tsp sugar
- 1 tsp sugar
- 1 tsp sugar
Equipment
bowlcupknifebaking panparchment paperoven
Tips
- Use quick-rise instant yeast as it's very forgiving and easy to use.
- Sugar is good for this particular roll because it makes them slightly sweet.
- If you're not sure if the rolls are done, an instant-read thermometer should read about 205-206 degrees Fahrenheit.
- Another way to check for doneness is to tap the roll; if it sounds hollow, it's perfect.