Papo Secos Portuguese Bread Rolls Recipe
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Papo Secos are the quintessential Portuguese bread rolls. Papo Secos are hard and crusty on the outside, and soft on the inside, as are most breads that were originally baked in brick ovens. They are used sandwich-style for Vinha D’alhos, sliced linguiça, or other meats, and are also great all by themselves, as a side for soups and stews.
I like them sliced in half, toasted and slathered with butter. This recipe will make between 10 and 12 Bread Rolls which should last you a while. Making your own bread needs a little hard work but it’s great fun and the delicious smell and taste of freshly baked bread makes it all worth while.
