How to make copycat Nando's Bread Rolls| Portuguese Rolls| Papo Secos

COPYCAT NANDO’S BREAD ROLLS/ PORTUGUESE ROLLS/ PAPO SECOS
INGREDIENTS


500g (3 ¾ cups) strong white flour plus extra for dusting
120ml warm water
120ml warm milk
20g (1 ½ tablespoons) softened butter
7g (2 teaspoons) active dry yeast
1 teaspoon sugar
1 teaspoon salt
1 teaspoon olive oil


METHOD

1. 10 minutes before you are ready to bake these rolls, place a deep baking tray filled with water on the bottom shelf of the oven and set the oven to preheat to 190°C / 375°F.
2. Pour together the warm milk and warm water in a jug, add the sugar and yeast.
3. Mix to dissolve the yeast and sugar.
4. Leave the mixture to stand for about 10 minutes to allow the yeast to froth.
5. In a large mixing bowl (or in the bowl of a stand mixer) mix in the salt and flour and stir to combine
6. Add in the butter/oil
7. Pour in the yeast mixture and mix with a spatula until the flour has been incorporated. Or turn your stand mixer on low speed for about 3 minutes or until the dough clings to the hook)
8. Tip out the dough and knead by hand for 10 minutes. Or turn your stand mixer onto medium speed for 5 minutes.
9. Oil the bowl with 1 teaspoon of olive oil, return the dough and cover with a damp cloth.
9. Leave the dough to rise in a warm spot for 1 hour until doubled in size.
10. After 1 hour, flour a work surface, tip the dough out and use the palms of your hands to punch down the dough into a disc shape.
11. Divide the dough into 8-12 equal pieces and form them into balls
12. Flour a baking paper/ parchment and place each ball on a baking tray
13. Flatten each ball with the palm of hand and use a knife to cut a deep indentation through the centre
14. Squeeze together and tug the ends of the roll to form the shape
15. Turn the rolls over (indent side down) on the baking sheet with enough space between them to allow them to expand
16. Cover with cling film/ saran wrap and a damp cloth and leave to rise for another hour in a warm spot
17. Preheat the oven to at 180C/fan/Gas mark 4
18. Right before you are about to bake place 1 cup of boiling water in a baking tray or bowl at the bottom shelf of the oven
19. Bake for 20-25 at 190°C/375°F fan/Gas mark 5 until golden brown
20. Remove from the oven, cover the tray with the damp cloth and leave to completely cool before eating. This will allow the roll to have a its characteristic soft but chewy texture

Enjoy :) x