MG portuguese rolls or papo seco

Nothing beats an easy, crusty roll as a side roll or sandwich foundation and these authentic Portugeuse rolls do the trick. They’re very popular here in Montreal where they’re served at Portugeuse places specializing in Peri Peri chicken, a spicy roasted chicken that’s served in slices atop these rolls.They’re also perfect BLT buns! These also freeze well do a double batch is doing yourself a favour for those days you want a quick sandwich. I had another version of these in my cookbook A Passion for Baking and on this site but this recipe is a bit more streamlined and I think offers better results! Also there's a Bonus recipe if you scroll down!! Check out the Piri Piri Chicken to go with the rolls. Dough 1 1/2 cup water 2 ½ teaspoonse instant yeast 1 teaspoon sugar 1 tablespoon honey 2 tablespoons unsalted butter or light olive oil 2 ¾ teaspoons salt 4 ½ - 5 cups bread flour 2 3/4 teaspoons salt In a medium sized bowl, stir together water, yeast and flour mixing to make a pudding-like, gloppy paste. Cover lightly with plastic wrap and let sit an hour. For the dough, in a large mixer bowl, stir the water, yeast, sugar, honey, butter, salt and most of the flour together. Stir and then knead gently a minute, cover and let rest 15 minutes. Then knead gently to make a very soft, wet dough, about 15 minutes that just holds together. It will be very rough looking. Place in a large bowl, cover with plastic wrap and let rise an hour or preferably over-night. On a lightly floured board, gently deflate dough and into 8-12 portions. Form each portion into a small ball and place on baking sheet and with the side of your hand or the long end of a wooden spoon, press a line down the centre of the dough ball. Cover with plastic wrap and let rise until puffy, about 30 minutes. Meanwhile, preheat oven to 400 F. Place a roasting pan with water in the oven. Stack two baking sheets together and line the top one with parchment paper. Dust rolls with flour as the oven is heating. Bake until rolls begin to turn medium brown, about 20-25 minutes .
Portuguese Piri Piri Chicken Roast this in a hot oven or grill it on the BBQ, you won’t find a finer bird. Portuguese snack bars in these parts serve this vinegar infused chicken and each one makes it a bit differently but oh-so-good! An overnight marinade is important but even 8 hours ahead is fine. This makes an incredibly succulent chicken that is as good cold as it is fresh off the grill. Best to make at least two birds; one to eat ASAP and one for great chicken sandwiches .There is flavor in every bite of this chicken! To grill, split in half. For roasting, a hot oven is all you need. I suppose you can do this as a whole bird -not butterflied. I also sometimes put the chicken on top of medium small potatoes and they cook as the chicken cooks and absorb the juices. Chicken Part 1 3-4 pound chicken, split horizontally/butterflied 1/3 cup lemon juice 1/3 cup red wine or white vinegar ½ cup cup hot sauce 1 cup water 2 tablespoons garlic powder 2 tablespoons sweet paprika 1 teaspoon smoked paprika 1 teaspoon sugar 1 tablespoon Piri Piri sauce (optional) Salt, pepper Before Roasting 1 tablespoon sweet paprika 2 teaspoons garlic powder Salt, pepper 1 tablespoon olive oil The night before, put chicken in a large bowl and cover with a mixture of vinegar and lemon until the bird is halfway submerged. Add in the hot sauce, 1 cup water, spices, sugar, season with some salt and pepper and stir. Weigh down the chicken to submerge and refrigerate overnight. Next day, preheat oven to 400 F. Drain chicken and pat dry. Put two halves in a roasting dish. Dust on paprika, salt, pepper, garlic powder and drizzle with olive oil. Roast 1 hour and then reduce to 350 F and finish roasting until chicken is tender and clear juices run if you pierce chicken, another 20-30 minutes Serves 3-4

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