Portuguese Rolls
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Resting Time
2 hrs
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Total Time
3 hrs
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Servings
12
-
Calories
263 kcal
-
Cuisine
Portuguese
Portuguese Rolls
Report
Baked to golden brown perfection, these soft and flaky Portuguese Rolls are delicious! They are rich with butter, sweet with a bit of condensed milk, and flavored with just a hint of fragrant lemon zest to make them unforgettably good!
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Ingredients
- ⅓ cup warm milk between 95°F and 105°F
- 2¼ teaspoons active dry yeast
- 2 tablespoons brown sugar packed
- 3½ cups all-purpose flour
- 1 tablespoon lemon zest
- ½ teaspoon salt
- 4 tablespoons butter
- 3 large eggs slightly beaten
- ⅔ cup sweetened condensed milk
- 1 egg for egg wash
- sesame seeds optional
Instructions
- Then use a fork to combine the warm milk together with the yeast and brown sugar in a small bowl. Now, allow the mixture to sit undisturbed for 10 minutes until the yeast foams up.
- Add the flour to the bowl of your mixer along with the lemon zest and salt, then mix everything together. In another bowl, combine the melted butter, eggs, condensed milk, yeast mixture and stir everything together.
- Pour the wet ingredients over the dry ingredients and mix using the dough hook for about 3 minutes on medium. The dough will be pretty sticky and elastic.
- Let the dough rise until doubled in size in a warm place.
- Punch down the dough to let some of the air out. Then place the dough onto a clean surface and knead it a couple of times with your hands. It’s easier to work with when it’s sticky and elastic, so I didn’t add any flour, but you can put the dough on a lightly floured surface if you need to. Now roll it into a long log with the palm of your hand. Then cut it into 12 equal portions of dough.
- Roll each small piece of dough into a long rope that is about 12 inches long with the side of your hand. Then make a knot with the rope of dough. Next, take one end that comes from underneath, roll it over, and then press it in the middle. Now, take the other end, fold it under, and pinch it in the middle. Place the rolls on a baking sheet.
- Preheat oven to 350°F.
- Let the rolls sit for another 15 minutes to make them nice and soft, then brush them with the egg wash and sprinkle with sesame seeds or sugar.
- Bake in the preheated oven for about 25 to 30 minutes or until golden brown in color.
Equipments used:
Notes
- The number one reason that dough doesn't rise is due to using expired yeast. If your yeast doesn't bubble and foam up that means it is dead.
- If your milk is too cold the yeast won't bloom, but if it's too hot it will kill the yeast. So it's really important that your milk is just lukewarm, between 95°F and 105°F.
- This helps the dough to properly emulsify and come together. I suggest taking the eggs out of the fridge a couple of hours before you start the recipe.
- . When rolling out the dough, try to do it just once. Rolling and rerolling it will push the air out of the risen dough resulting in rolls that bake up tough.
- These Portuguese rolls will keep at room temperature for up to 4 days in a container or bag.
- You can also store them in the freezer for up to 3 months in a sealed bag or wrapped really well in plastic wrap. Then when ready to eat, just allow the bread to thaw out at room temperature for a few hours and rewarm them at 300°F(149°C) for 10 minutes.
- Check the date on your yeast. The number one reason that dough doesn't rise is due to using expired yeast. If your yeast doesn't bubble and foam up that means it is dead.
- Lukewarm milk is a must. If your milk is too cold the yeast won't bloom, but if it's too hot it will kill the yeast. So it's really important that your milk is just lukewarm, between 95°F and 105°F.
- Use room temperature eggs. This helps the dough to properly emulsify and come together. I suggest taking the eggs out of the fridge a couple of hours before you start the recipe.
- Don't overwork your dough. When rolling out the dough, try to do it just once. Rolling and rerolling it will push the air out of the risen dough resulting in rolls that bake up tough.
- These Portuguese rolls will keep at room temperature for up to 4 days in a container or bag.
- You can also store them in the freezer for up to 3 months in a sealed bag or wrapped really well in plastic wrap. Then when ready to eat, just allow the bread to thaw out at room temperature for a few hours and rewarm them at 300°F(149°C) for 10 minutes.
Nutrition Information
Show Details
Serving
1roll
Calories
263kcal
(13%)
Carbohydrates
40g
(13%)
Protein
8g
(16%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
77mg
(26%)
Sodium
147mg
(6%)
Potassium
161mg
(5%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
261IU
(5%)
Vitamin C
1mg
(1%)
Calcium
75mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 263kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 77mg | 26% |
| Sodium | 147mg | 6% |
| Potassium | 161mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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