Quirky Foodster
  1. Back

Breads

Pão Quente Cabo-verdiano (Cape Verdean Hot Bread Rolls)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
20 min (plus rising)
Prep
20 min
Cook
9
Servings

Ingredients

  • 500 g (4 cups) Plain flour
  • 7 g (1 packet) Active dry yeast
  • 2 tbsp Sugar
  • 1.5 tsp Salt
  • 300 ml (1.25 cups) Warm water
  • 3 tbsp Vegetable oil

Method

  1. Dissolve the yeast and sugar in the warm water and let stand for 10 minutes until foamy.
  2. In a large bowl, combine the flour and salt, then make a well in the centre.
  3. Pour in the yeast mixture and oil, and mix until a rough dough forms.
  4. Knead on a floured surface for 8–10 minutes until smooth and elastic.
  5. Place in an oiled bowl, cover, and let rise in a warm place for 1 hour until doubled.
  6. Punch down the dough and divide into 10–12 equal pieces, shaping each into a ball.
  7. Place on a lined baking tray, cover, and let rise for another 30 minutes.
  8. Bake at 200°C (390°F) for 18–20 minutes until golden brown and hollow-sounding when tapped.
  9. Cool slightly on a wire rack before serving warm.

Introduction: Baked fresh each morning in small island bakeries, these soft, slightly sweet white rolls are a daily staple, eaten still warm with butter, cheese or dipped into coffee.

Cultural Background: Baked fresh each morning in small island bakeries, these soft, slightly sweet white rolls are a daily staple, eaten still warm with butter, cheese or dipped into coffee.

Tips: Make sure the water is warm, not hot — water above 45°C (113°F) can kill the yeast. Tap the base of a roll; a hollow sound means it's fully baked through.

Variations: Brush with milk before baking for a shinier crust. Add a spoonful of mashed sweet potato to the dough for a subtly sweet variation. Naturally vegetarian; vegan if made with a plant-based glaze instead of milk.

Storage: Store in a paper bag or bread bin at room temperature for up to 2 days.

Reheating: Warm in a low oven at 150°C (300°F) for 5 minutes to refresh, or split and toast.

Nutrition: Approx. 180 kcal, 5 g protein, 32 g carbohydrate, 4 g fat per roll.

FAQs:

Q: Why didn’t my dough rise?
A: This usually means the yeast was old or the water was too hot; always check the yeast is foamy after the initial 10-minute rest.

Q: Can I freeze the baked rolls?
A: Yes, freeze in a sealed bag for up to a month and refresh in the oven after thawing. SEO Keywords pao quente cabo-verdiano, cape verdean bread rolls, crioulo bread recipe Image Prompt A basket of golden-brown soft bread rolls, still steaming, with a pat of butter melting on top of one.

© Arscale 2026