The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Portuguese(ish) sweet rolls

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JDYangachi's picture
JDYangachi

Portuguese(ish) sweet rolls

Hi all. This is my first post.

I baked these and I thought they turned out pretty good, except for a little bit of excessive browning on top.  I will probably tent next time.

A few additional pictures:

 

60g balls

 

After a long rise.  I didn't actually intend for these to be pull-apart rolls.

 

 

Crumb shot

 

 

Comments

JDYangachi's picture
JDYangachi

"Comment field is required"

I have to comment on my own post?

Sorry, new to this site.

dabrownman's picture
dabrownman

I think your rolls came out great!  They tend to bake darker like challah.  Well done.  What recipe did you use?

Happy baking and nwelcome to TFL.

 

 

JDYangachi's picture
JDYangachi

Thanks for the kind words.

I didn't follow any one particular formula but drew inspiration from a few, including the BBA PSB recipe.

I started with a milk tangzhong, did a 30 minute autolyse, and then incorporated butter and salt.  I did no kneading at all.

I can edit my post to include the details if anyone is interested.

Floydm's picture
Floydm

Very nice!

JDYangachi's picture
JDYangachi

Great site.

evonlim's picture
evonlim

delicious rolls... fluffy and soft. i like the dark crust :)

evon

isand66's picture
isand66

Those look great.  can you please share your formula?

Thanks,

Ian

Thaichef's picture
Thaichef

Hello JD:

  Your rolls look scrumptious.  Could you please share the recipe?

Mantana