Portuguese Buns Recipe: Easy Crusty Papo Secos at Home

1. Combine 1 tablespoon flour, sugar, yeast, and 1/2 cup lukewarm water in a small bowl. Stir gently and let sit for 10 minutes until foamy and activated.
2. Attach the dough hook to your stand mixer and add the 3 1/2 cups flour, salt, melted butter, and the foamy yeast mixture to the bowl.
3. Turn the mixer to low-medium speed and gradually pour in 1 cup of lukewarm water. Mix for 2 minutes to incorporate.
4. Scrape down the sides and bottom of the bowl with a spatula to ensure no dry pockets remain.
5. Increase the speed to medium and knead for 5 minutes. The dough should be slightly sticky but cohesive.
6. Lightly dust a large bowl with flour. Shape the dough into a ball, place it in the bowl, and cover with a clean tea towel. Let rise in a warm, draft-free spot for 1 hour or until doubled in size.
7. Turn the risen dough onto a floured surface and gently stretch it into a long log. Divide the log into 8 equal pieces.
8. Line a baking sheet with parchment paper and dust it lightly with flour.
9. Shape each piece into a smooth ball and place them on the prepared tray, leaving 3 to 4 inches of space between each roll.
10. Cover the rolls with a tea towel and let them rest for 15 minutes.
11. Dust the rolls and a thin wooden dowel with flour. Press the dowel firmly into the center of each ball to create the traditional deep crease, but do not cut all the way through.
12. Cover again and allow the rolls to rise for a final 30 minutes while preheating your oven to 450°F (230°C).
13. Bake for 20–25 minutes on the middle rack until the crust is a deep golden brown and sounds hollow when tapped.
14. Transfer to a wire rack to cool slightly before serving warm with butter.

Adapted from a Recipe by: DIYwithnancyg