Portuguese Rolls

My husband came home from work with special homemade rolls that one of his co-workers had brought in for a pot luck celebration. We couldn’t believe that any of them were leftover! They had an amazing texture and were absolutely delicious.

Thankfully, she was happy to share the recipe with me. πŸ™‚ I’ve made them several times. Easy and perfect.

Yield: 8 rolls

  • 250g bread or all-purpose flour
  • 200g (200 ml, 6.7 ounces) cold water
  • 10g bread yeast
  • 5g coarse salt
  • 10g granulated sugar
  1. Combine all ingredients in a bowl. (I use a stand mixer and knead the dough on medium speed for 2-6 minutes.)
  2. Lightly oil the top surface of the dough and turn to completely coat the outside of the dough.
  3. Cover the bowl with plastic wrap and place in a proofing oven or warm spot for 1 hour.
  4. Remove dough from the bowl and place on a lightly floured surface.Β Divide into 8 equal pieces.
  5. Roll into rounds or oval shapes.
  6. Place on a parchment paper-lined rimmed baking sheet. Let rest for 15-20 minutes in a proofing oven or a warm spot.
  7. Bake at 400 degrees, preferably on convection, for 15-20 minutes.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

26 responses to “Portuguese Rolls

  1. jessicanadelson

    This looks so good! Unfortunately, I will not be able to try this recipe, because if I do, I’ll wind up eating them all with a pound of butter! 😁. Better to just look!

  2. Loved the buns with rustic look!!

  3. Gorgeous, Josette!! I wish I had one right now!

  4. These look delicious and easy to make.

  5. Jeanette Sasiela

    Can the ingredients be put in cup etc cannot see that goos for grams would be nice to make them

    • Next time I make them I’ll try to add volume measurements. πŸ™‚ Google may help you find the approximate volume for each ingredient in the meantime!

    • Alda

      250 grams = 1 cup, a kitchen scale is very helpful to learn and we can try World wide recipes, thank you for sharing this one it’s delicious.

      • Thank you for providing a conversion! πŸ™‚ Happy that you enjoyed these rolls too. πŸ™‚

      • Seanagh

        250 g of FLOUR is not a cup of flour. its about 2 cups. Think about it – you can’t make 8 good sized buns with 1 cup of flour. Ideally the water measurement shouldn’t be in grams either but mls. 200 grams of water, plus two cups of flour is still a very wet mixture.

      • You are right- the dough is quite damp. I have made these rolls many many times and the recipe is successful as written. I always weigh the ingredients! I updated the recipe to include ounces and ml of liquid. Thanks!

      • Alda

        Please keep in mind that US cups ARE NOT the same as Imperial cups (ask Google)
        US cups Metric Imperial
        1/2 cup 65g 2 1/4 oz
        2/3 cup 85g 3 oz
        3/4 cup 95g 3 1/4 oz
        1 cup 125g 4 1/2 oz

  6. Marva

    Can I use Instant or Regular Active dry yeast in this recipe

  7. Marva

    Re using cold water it does work…did not doubt you..just wanted to make sure

  8. Stella

    I would love to make the rolls but can’t convert grams to cups could someone help me !

    Thanks 😊

  9. Vinnie

    Approximate conversions:
    250g bread or all-purpose flour 2 c.
    200g (200 ml, 6.7 ounces) cold water 7/8 cup
    10g bread yeast 2 ΒΌ tsp
    5g coarse salt 1 tsp
    10g granulated sugar 2 Β½ tsp

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