How to Make Portuguese Rolls - Prego Rolls Recipe

Video Description

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. Before we continue, please don’t forget to give us a thumbs-up and subscribe. Don’t forget to click to bell icon next to the subscribe button to get notifications every time we publish a new episode. 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. Please subscribe for notifications and updates! 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 Check out our website - http://Whats4Chow.com #portugueserolls #pregorolls #portugueserollsrecipe #pregorollsrecipe #howtomakeportugueserolls