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4.7 from 9 votes

Portuguese Rolls

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!

Prep Time
30 mins
Cook Time
30 mins
Resting Time
2 hrs
Total Time
3 hrs
Servings: 12
Calories: 263 kcal
Course: Side Dish , Bread
Cuisine: Portuguese

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Let the dough rise until doubled in size in a warm place.
  5. 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.
  6. 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.
  7. Preheat oven to 350°F.
  8. 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.
  9. Bake in the preheated oven for about 25 to 30 minutes or until golden brown in color.

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

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

% 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.