Papo Secos ~ Portuguese Rolls

September 3, 2025 by Kathleen

- Meanwhile, position a rack in the middle of the oven and slip in a baking stone or tiles. Place an empty metal tray on any rack that won’t interfere with the rising papo secos. (Do not use a glass pan as it could shatter.) Crank the heat to 500°F (260°C). The oven and stone will need time to properly heat.

Have a cup of very hot tap water at the ready.
Coat a baking peel or rimless baking sheet with cornmeal. Carefully turn a few of the papo secos seam-side up and arrange them on the peel.
Place the front edge of the peel at the back of the baking stone and quickly yank it toward you to shift the dough onto the baking stone. Repeat with the remaining papo secos. Quickly but carefully pour the hot water into the metal tray and immediately shut the oven door to trap the steam. Immediately reduce the heat to 425°F (218°C).

☞ TESTER TIP: If your baking stone can’t fit all of the rolls, bake them in batches. As the Portuguese say, Não faz mal. No problem!
Bake the papo secos until they’re puffed and golden brown, 15 to 20 minutes. Remove them from the oven and let them cool on a rack. To get that characteristic crusty outside, let the roll sit out several more hours prior to devouring.