Jeremiah's Portuguese Rolls Recipe

By Marisa Dabney | Dec 9th, 2016

During Cookie Week on The Great American Baking Show, Jeremiah Bills showed the judges the sweet side of Portugal. As Jeremiah prepares for the "Bread Week" signature bake he decides to show the judges the savory side of Portugal. He hopes to make his grandparents proud with this cheesy roll as they are his baking inspiration. Time is Jeremiah's biggest challenge during this bake. Most dinner roll recipes take a day to make so Jeremiah must manage his temperatures to get his dough to rise at a quicker place. Watch the full "Bread Week" episode from Season 2 Episode 3 of The Great American Baking Show.

INGREDIENTS

177 gr water 110F/43C

1 1/8 tsp SAF instant yeast

0.25 tsp white sugar

75 gr eggs, whisked 

27 gr extra virgin olive oil (preferable Californian or Portuguese)

320 gr King Arthur unbleached all-purpose flour

0.5 + 1/8 tsp fine sea salt

33 gr smoked prosciutto or presunto 

85 gr Portuguese chouriço or linguiça sausage 

85 gr São Jorge cheese 

as needed olive oil

2 cups boiling water

1 egg

pinch salt

0.5 tsp water

METHOD

1. Preheat oven to 425F/218C oven rack in middle position

2. In a Kitchen aid stand mixer bowl mix water, yeast and sugar

3. Coarsely chop all meat and cheese

4. Place in food processor and process until finely chopped

5. Set aside 

6. Add eggs and oil to yeast mixture and combine

7. Add flour and salt

8. Using dough hook mix on speed 4 for 9-10 minutes

9. Dump onto counter coated with olive oil

10. Pat into a large circle

11. Dump meat and cheese onto dough

12. Knead into dough thoroughly 

13. Place into oiled bowl

14. Place into XXL Ziplock storage bag with 2 cup pyrex full of boiling water and seal (or proving drawer)

15. Proof for 40 minutes (at 90F/32C) until doubled in size

16. Divide into 12 equal portions

17. Form into balls by folding each of the four sides of the dough onto itself

18. Flip over, cover bowl with palm of the hand and rotate the dough quickly while applying light pressure

19. Place on a silpain covered sheet pan

20. Proof for 30 minutes (at 90F/32C) until nearly doubled in size 

21. Make egg wash by combining egg, salt and water with a small whisk 

22. Brush rolls with egg wash

23. Bake for 20 to 25 minutes

24. Internal temperature 210F/98C

25. Cool

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