Sad NJ transplant looking for beloved Portuguese rolls recipe - however, not the Portuguese sweet bread previously discussed
I am a NJ transplant in Omaha, Nebraska and am dying to make Portuguese rolls the way I could get them while living in NJ. They are not the Portuguese sweet bread that I have read much about elsewhere on the site, but rather are oval shaped rolls that have been folded and left to rise to create a crease down the middle. They are plain old white and the crust is a little chewy. They typically do not have a very hard crust, which makes them perfect for sandwiches because you don't kill your gums or your teeth trying to bite into them. They are not dense, but are light, soft, and airy on the inside. The ones I am familiar with are about the size of your hand from your wrist to your second set of knuckles. (If I attempted a measurement, I'm sure I'd be inaccurate...) The color is a beautiful light golden. I can seem them now...
I have made one recipe for Portuguese rolls called Paozinho (http://www.answers.com/topic/p-ozinho), but they weren't quite what I remembered. It was a rather straight dough, pretty simple, so that could be the problem, but then again I'm not sure it is the recipe I'm looking for. It did have the characteristic crease down the middle, though.
Anyone else out there from NJ or know what I'm looking for?? Thanks in advance!!
I'm not from NJ, I've never heard of the rolls you're talking about, but I'm familiar with Maximillian Kolbe. He was an amazing man. Are you Catholic?
SOL
I sure am - and he sure was! I had a chance to visit his cell in Auschwitz while in Poland a few years ago. That was amazing!
It's too bad you have never tried these rolls before. They are just wonderful! In my humble opinion, they are the best rolls for a sandwich. Not at all like hamburger buns, which don't do it for me when it comes to sandwiches. They are more like Kaiser rolls in texture, but have a wonderful chewiness about them. Mmmm....
From what part of the country do you hail?
Fall River, Mass was the home of Emeril Lagasse and a huge Portuguese community. I know what you are talking about. I am originally from Connecticut and have eaten my share of Portuguese rolls. I think that the shaping of the roll is the signature difference. It is very much like a Kaiser roll in texture, maybe a bit softer. It is shaped like a torpedo, flattened in the middle with kinda twisted ends. I'm sure with a little experimentation with a Kaiser roll recipe, you could whip up some Portuguese rolls.
That is a very good point - though I can be pretty creative sometimes, I think I default to the --everything fits in its own neat little box -- mentality. Perhaps I will try a Kaiser roll recipe and modify it for Portuguese rolls.
So, anyone out there from Omaha that can point me to some good bakeries?? Boy do I miss NJ bread. Texeiras bakery from Newark is where we used to get our Portuguese Rolls from.
I think I'm obsessed...
I've lived here for 35+ years - I think you'll find this is a great city to live in. For Breads try The Whole Foods Market - they do a pretty good job on their rustic type breads and pastries. The Old Market area also has a good bakery or two. For bagels, the Bagel Bin at 119th and Pacific - they've been there forever and they make my favorite bagels. You might also try the Lithawanian Bakery - I know they're famous for their pastries but they may also have bread.
Happy New Year!
Trish
Thanks so much, Trish. I have made it over to Whole foods and purchased their ciabatta. I enjoyed it very much, however I wouldn't call it my favorite "sandwich" ciabatta because it is a little too crusty for that. However, it was very good. My sister introduced me to the Bagel Bin. They sell Challah on Thursday and Friday - I wonder how that tastes... The Lithuanian bakery I have also been to and tried a sample of their torte - oh my heavens, that is good! I haven't been down to the Old Market much, except during the farmers' market, but I will have to make it a point to take a trip soon.
Again, thanks so much for the help - Omaha really seems like a nice place.
Hi MK--
That's so neat that you got to visit his cell! When I read my children stories of the saints, his is one of my favorite. I always choke up near the end. I come from Va, where, aside from the Mennonites', there seem to be no baking traditions (the Mennonites' traditions not to be pooh-poohed; my extended family is Mennonite, it's just not my kind of baking) so alas, we have nothing as wonderful as the rolls you describe.
SOL
Well, once I find time to make some rolls, I'll post a picture and a recipe. The recipe will be one that requests adjustments from others on the site more experienced than I, since I really don't know how to bake bread, I just pretend to. I'm going to attempt to add a preferment of some sort to see if that helps with the texture. I'm not sure how I'll do that, but I think I read about it previously on the site.
I know this is really late, but I just saw your post and I am sure what you are looking for are -
Papo Secos - Portuguese Crusty Bread RollsI think what you might be talking about are the Papo Secos they are a Portuguese roll that are very popular in the Portuguese bakeries (at least in California they are), also when we spent a summer in Terceira, Azores, Portugal we had them delivered fresh at our door every morning!
You can try these links -
http://fullbellies.blogspot.com/2007/04/portuguese-bread-rolls-papo-secos.html
http://www.recipezaar.com/Crusty-Buns-60191
I also have Ana Patuleia Ortins book - Portuguese Homestyle Cooking that has the recipe -
http://www.portuguesecooking.com/home
Hi Maxmilliankolbe
I read your post and I am Portuguese and am well aware of the papo secos bread you are looking for. I worked in a bakery (Teixeiras) that is very well known for their Portuguese baking breads, desserts and pastries. I like to bake my own bread and there are recipes out there to make these papo secos. I hope this helps and it's nice to see all the comments posted above. I can definitely understand where you are coming from. Today's breads out there, are NOT the light and fluffy bread that was made back in the eighties that we had when I was a child. So I make it at home. It's the next best thing. I always think it it can be made out there, then it can be done at home :-) I have enclosed several recipes and I hope this helps. ------Oh, just make sure the flour you use is Gold Medal Bread Flour. It makes all the difference! :-)
https://leitesculinaria.com/282693/recipes-papo-secos-portuguese-rolls.html
https://easyportugueserecipes.com/portuguese-rolls-papo-secos/
Than you everyone that responded! This is why I love this community!
Hi, I’m in Virginia and I’ve been missing Portuguese rolls for so long I think I’m starting to dream about them! Born and raised in Elizabeth, Portuguese rolls were a staple growing up - even with just butter and cheese so simple and yet so delicious, or even plain. I know Texeiras bakery as well. Since i can’t find the rolls where I’m at I found a recipe online for papa secos and while they were tasty they just weren’t quite right. Did you ever get to find the right recipe? If so, mind sharing? I was searching again for another stab at the right recipe and found your message. What you were obsessed with is the exact same obsession I’m going through now! Here’s hoping to reaching Jersey Portuguese roll nirvana. 🤞🏼