These papo secos are light and airy Portuguese rolls that are the perfect vehicle for the classic bifanas--marinated pork slices--or your favorite sandwich fillings or simply a smear of butter.
With the physical isolation craze of baking and numerous social network posts sporting papo secos, plus the ugly chance we may not be able to visit the Azores this year, I also jumped on the homemade papo secos bandwagon. My first attempt was quite successful, but I found the shaping to be somewhat challenging and the crust to be short-lived. When I read this recipe, I just knew that I could get the shaping right.
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