How to Make Portuguese Rolls - Prego Rolls Recipe

Portuguese Rolls Recipe / Prego Rolls Recipe

Hi and welcome to episode #643 with @Whats4Chow
Today we’re going to make Portuguese rolls, or Prego rolls.
These rolls have a fine, soft texture with smooth matted finish,
and the trademark slashed top. They are normally filled with
spicy pork or chicken, but serve brilliantly as burger buns as
well.
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To start, add 20g of caster sugar and 280ml of milk to 360ml of
warm water. Pour in 20g of instant yeast and stir this all briefly
until the sugar has dissolved and the yest is mixed into the
solution. Cover this and put it aside for 10 minutes to prove.
While the yeast proves, add 1 kg of strong white bread flour to
your mixer bowl. Add a tablespoon of non-iodated salt and 40g
of softened butter. After 10 minutes, pour in the yeast solution.
Be sure to give it a final mix before doing so.
Start your mixer on its slowest speed, run it for 2 minutes until
all the ingredients are combined, then increase the speed by
one setting for another 6 minutes. Do the window pane test. If
the test fails, continue for a further 2 minutes on the slowest
speed. Do test again, and continue in 2 minute sessions until
you dough very smooth and passes the window pane test. The
window pane test is done by stretching a small piece of dough.
If it can stretch until it is almost transparent, then it passes the
test.
Cover the bowl with cling wrap and leave this in a warm place to
rise for 60-90 minutes until it has doubled in size.
Pour boiling water into a baking tray and place this in your oven
on the lowest shelf. This will warm the oven and produce steam
and humidity for the second proofing.
Once the dough has doubled in size, punch it down briefly and
turn the dough out onto a lightly floured work surface and
divide it into 100g portions. Shape the portions by folding the
dough from the edge to the bottom of the portion. Place the
smooth ball in the palm of your hand and continue smoothing
the bun by cupping your other hand over the bun and using a
circular motion.
Place the smooth ball on the work surface and roll it out until
slightly elongated. Traditionally, these are rolled slightly more
elongated than mine, however I want to use these as burger
buns, so I prefer them on the rounder side.
Transfer the buns to a baking sheet lined with parchment and
use a very sharp blade to slash the tops of the buns.
Transfer the baking sheet to the oven to prove again for 60-90
minutes until doubled in size.
10 minutes before the proofing is complete, remove the baking
sheet from the oven and cover with cling film. Preheat your
oven to 190c, or just below 400f making sure to leave the tray
of water on the lowest shelf of the oven.
When the oven is ready, uncover the rolls and transfer them to
the center of the oven and bake them for 15-20 minutes until
lightly golden and they sound hollow when tapped.
Remove the buns from the oven and transfer them to a rack to
cool. Once cooled the buns are ready to serve, or you can bag
them and freeze quite successfully for months, provided the bag
is well sealed.
That’s it for today folks, please remember to like, subscribe and
share, and we’ll see you again real soon.

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Ingredients

360ml Warm water
280ml Milk
40g Softened butter
20g Instant Yeast
20g Caster sugar
1kg Strong white bread flour
15g / 1Tbs non-iodated salt

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Видео How to Make Portuguese Rolls - Prego Rolls Recipe канала Whats4Chow