Breads
Pão Bissau-Guineense (Bissau-Style Portuguese Rolls)
The Quirky Foodster Team
Ingredients
- 500 g (4 cups) bread flour
- 10 g (3 1/2 tsp) instant yeast
- 10 g (2 tsp) salt
- 1 tbsp (1 tbsp) sugar
- 320 ml (1 1/3 cups) warm water
- 2 tbsp (2 tbsp) olive oil
Method
- Mix the flour, yeast, salt and sugar in a large bowl.
- Stir in the warm water and olive oil, then knead for 10 minutes until smooth and elastic.
- Cover and let rise for 1 hour, or until doubled in size.
- Divide into 10 equal rolls, shape into rounds, and place on a baking tray.
- Cover and rest for 30 minutes, then bake at 220°C (425°F) for 18-20 minutes until golden and hollow-sounding when tapped.
Introduction: Small crusty rolls baked in the Portuguese tradition are sold fresh daily from bakeries across Bissau, a lasting mark of Portuguese colonial influence that remains part of everyday eating.
Cultural Background: Small crusty rolls baked in the Portuguese tradition are sold fresh daily from bakeries across Bissau, a lasting mark of Portuguese colonial influence that remains part of everyday eating.
Tips: A shallow tray of water in the oven creates steam that gives the rolls a crisper crust.
Variations: Sprinkle the tops with sesame seeds before baking for extra texture. Already vegan as written; this is the base authentic version of the dish.
Storage: Store at room temperature in a paper bag for up to 2 days.
Reheating: Warm in a 160°C (320°F) oven for 5 minutes to refresh the crust.
Nutrition: Approx. 190 kcal, 6g protein, 3g fat, 34g carbohydrate per serving.
FAQs:
Q: Can I freeze the dough?
A: Yes, freeze after shaping and thaw fully before the final rise.
Q: Why does the tray need water?
A: Steam in the oven helps develop a crackly, crisp crust.
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