Nandos Style Portuguese Buns - Papo Seco Bread Rolls

What Makes This Recipe Great!

Easy to Make – With straightforward instructions and common ingredients, this recipe is beginner-friendly, making your own bread at home is simple and easy.

Authentic Portuguese Flavours – This fresh bread recipe brings the authentic taste of a Portuguese bakery straight to your kitchen.

Homemade Goodness – Making these Portuguese buns from scratch allows you to enjoy the freshness and goodness of homemade bread while filling the kitchen with the sweet aroma of a bakery.

About This Recipe – In More Detail

If you have ever visited Nando’s restaurant and enjoyed a chicken burger there, you may have come across Portuguese buns on the menu.

These soft, steam-baked buns are the perfect accompaniment to a chicken burger, with a pillow-like centre that’s light and airy and a crusty, chewy crust. Fill them to the brim with your favourite burger ingredients and enjoy!

You can also serve these crusty rolls up in other ways, from dinner rolls like this easy chicken tray bake, a side to soups or even on their own with a generous spread of butter just like our Soft Bread Rolls.

In Portugal, you will find these buns as a staple in many kitchens and restaurants. They are sometimes humorously referred to as “Butt Buns” owing to their unique shape which has a dent down the middle. I’ll say no more and leave the rest to your imagination.

Specifically to Lisbon, you will find these canoe-shaped rolls being served as sandwiches with a pork filling and a delicious sauce, known as Bifanas.

Equipment Needed

Large Mixing Bowl: You’ll need a large bowl to combine and knead the dough, ensuring all the ingredients are well-mixed.
Measuring Scale or Cups: Accurate measurements are crucial for successful baking. Use a kitchen scale or measuring cups to measure the precise amount of ingredients.
Whisk or Wooden Spoon: A whisk or wooden spoon will help you mix the dry and wet ingredients evenly, ensuring a smooth and consistent dough.
Stand Mixer with Dough Attachment (Optional): For added convenience, a stand mixer with a dough hook attachment can be used to mix and knead the dough effortlessly.
Clean Tea Towel or Cloth: Covering the dough with a clean tea towel during the rising process helps create a warm and moist environment, allowing the dough to double in size.
Baking Trays: You’ll need large baking trays or baking sheets to shape and bake the Portuguese buns. Ensure they are lined with parchment or silicone paper to prevent sticking.
Baking Parchment Paper or Silicone Paper: Lining the baking trays with parchment or silicone paper prevents the buns from sticking to the surface and makes clean-up easier.
Wire Rack (for cooling): After baking, transfer the buns to a wire rack to cool. This ensures they maintain their texture and prevents the bottoms from becoming soggy.
Large, Empty Tin (for creating steam during baking): Placing a large, empty tin at the bottom of the oven while preheating creates steam, which helps keep the buns soft and moist during baking.
Plastic Bag (optional, for covering the trays during rising): If you prefer, you can use a large plastic bag to cover the trays during rising instead of a cloth. It offers a sealed environment for consistent rising.

Ingredients

Strong White Bread Flour: This flour is high in gluten, giving the buns their structure and chewy texture.
Instant Yeast: Responsible for the bread’s rising process, the instant type does not require proofing before use.
Fine Sea Salt: Enhances the flavour of the buns and balances the sweetness in the dough.
White Sugar: Provides food for the yeast, aiding in fermentation and adding a subtle sweetness to the buns.
Unsalted Butter: Enriches the dough, contributing to its tender and soft texture.
Lukewarm Water (105°F to 115°F or 40°C to 46°C): At the optimal temperature, lukewarm water activates the yeast efficiently, leading to a better rise and a light, airy crumb in the buns.

Additions and Substitutions

Flour Substitution: If you prefer a whole-grain option, you can substitute some of the strong white bread flour with whole wheat flour, spelt flour, or a mixture of both. Keep in mind that whole-grain flours may result in slightly denser buns. I don’t recommend using plain white all purpose flour as it doesn’t contain enough protein to produce the best results.
Yeast Substitution: Instead of instant yeast, you can use active dry yeast. If using active dry yeast, you may need to activate it in lukewarm water with a pinch of sugar before adding it to the dry ingredients. Alternatively, fresh yeast can be used, and you’ll need to adjust the quantity, fresh yeast typically needs 3 times the amount of dried yeast in a recipe.
Sugar Variations: Experiment with different sweeteners like honey, maple syrup, or brown sugar to impart unique flavours to the buns.
Seeds: To add extra texture and flavour, you can incorporate poppy seeds and sesame seeds into the dough or sprinkle them on top of the buns before baking. They’ll create a little crunch and a visually appealing appearance.
Olive Oil: For a distinct Mediterranean touch, replace the unsalted butter with extra-virgin olive oil.
Garlic and Herbs: If you desire savoury buns, you can try mixing minced garlic, chopped herbs (such as rosemary, thyme, or parsley), or dried Italian seasoning into the dough for a delicious herbed version.
Caramelised Onions: For a sweet and savoury twist, incorporate caramelised onions into the dough.
Cheese: Add grated cheese, such as cheddar, mozzarella, or Parmesan, to the dough or sprinkle some on top before baking for a cheesy variation.

Step-By-Step Guide – How To Make Portuguese Buns (Papo Seco)

Step 1: Prepare the Dough

In a large bowl, place the flour.
Add the salt and sugar to one side of the bowl, and the yeast to the other.
Melt the butter.
Pour the melted butter and three-quarters of the lukewarm water into the dry ingredients. Use a wooden spoon or your fingers to bring everything together.
Gradually add more water, combining until you have a soft but not soggy dough.
Continue mixing and adding water until all ingredients are combined. The dough consistency may require adjustments, and you might not need all the water or may need a little more.

An overhead view of hands mixing the dough ingredients together with a wooden spoon.

An overhead view of one hand pouring in more water, while the other hand mixes the dough with a wooden spoon.

Step 2: Kneading and Rising

Turn the dough out onto a lightly floured surface.
Knead the dough for about 5-10 minutes until it forms a soft, smooth skin.
Shape the dough into a large ball and place it in a generously greased bowl to prevent sticking.
Cover the bowl with a tea towel and allow the dough to rise in a warm place until it at least doubles in size (approximately 1-2 hours, depending on room temperature).

An overhead view of two hands kneading the dough on a floured surface.

An overhead view of a ball of dough in a glass bowl.

Step 3: Prepare the Rolls

Once risen, turn the dough out onto a floured surface and gently fold it inwards repeatedly to knock out the air and create a smooth dough.
Line 2 large baking trays with baking parchment paper or silicone paper, then dust the surfaces of the trays with flour.
Roll the dough out into a large log shape and divide it into 10 pieces.
Roll each piece into a ball using your cupped hand to form a cage around it. Quickly rotate the ball on the floured surface or using the other hand, until a ball is formed. Pinch the bottom to ensure it is sealed.
Lay the balls down seal side down and cover the balls with a clean, damp cloth and let them rest on the floured surface for 20 minutes.

The bread dough being divided into 10 pieces using a dough cutter.

Two hands rolling a portion of dough into a ball.

A hand is pinching the base of the dough ball to form a seal.

An overhead view of he dough balls on a floured surface.

Step 4: Shape and Final Rise

Take each dough ball and gently roll the sides with your palms at a 45-degree angle, forming a canoe shape.
Place each formed roll on the floured, lined baking tray or lined baking sheet at a slight angle, leaving room for rising without sticking together. Use additional trays if needed.
Cover each tray with a clean cloth or place them inside a large plastic bag, and let the rolls rise again for 30 minutes to an hour until they double in size.

Two hands are rolling a ball of dough at the sides to create an oval shape.

Two hands are pinching the edges of the oval dough ball to help shape it.

The prepared Portuguese buns, placed diagonally on a lined baking sheet.

A hand using the side part to make a dent in the risen buns.

Step 5: Preheat and Bake

Preheat the oven to 410°F (210°C) and place a large, empty tin at the bottom.
Uncover the trays and gently press a dent into the top of each roll using the side of your hand.
Fill the hot, empty tin with a cup of hot water and place the trays inside the oven to bake. The steam created by the hot water will keep the Portuguese buns soft as they rise. Avoid opening the oven during baking to retain the steam.
Bake the Portuguese buns in the hot oven for 15 minutes until they turn golden brown.

Step 6: Cool and Enjoy

Remove the buns from the oven and place them on a wire rack to cool before savouring the delicious Portuguese buns.

A hand holding a baked Portuguese bun up to the camera, with a bowl of others underneath.

Serving Suggestions

Classic Chicken Burger: Use the Portuguese buns as the perfect vessel for a mouth-watering chicken burger. Load it up with grilled or fried chicken, fresh lettuce, juicy tomatoes, and your favourite condiments like mayo, ketchup, or Nando’s famous peri-peri sauce and create a copycat recipe at home.
Pulled Pork Sandwich: Create some delicious sandwiches by filling the buns with tender and flavourful slow-cooked pulled pork. Top it off with tangy coleslaw for a combination of tastes and textures.
Breakfast Sandwich: Enjoy them for breakfast by using the buns as a base for a breakfast sandwich. Add scrambled eggs, crispy bacon or sausage, and a slice of melted cheese for a satisfying morning treat.
Garlic Bread: Slice open a Portuguese bun and spread over some garlic butter, top with cheese and place under the grill for quick cheesy garlic bread.
Soup Dippers: Serve the buns alongside a warm bowl of soup for a comforting meal. The soft and chewy texture of the buns is perfect for dipping into broths or creamy soups.
Snack with Butter or Jam: Simply enjoy the Portuguese buns as a snack on their own. Spread them with a generous layer of butter, jam, or your favourite spread for a tasty treat.
Bifanas Sandwich: Pay homage to the traditional Portuguese Bifanas by filling the buns with thin slices of marinated pork, cooked to perfection, and topped with a flavourful sauce for the perfect sandwich roll.
Starters: Slice the buns into smaller portions and use them as a base for appetisers. Top them with various spreads, cheeses, or cured meats to create delicious bite-sized snacks for gatherings or parties.
Bread Pudding: If you have any leftover buns, consider using them in a delightful bread pudding. Tear the buns into chunks, soak them in a custard mixture, and bake them to create a scrumptious dessert.

FAQ

Can I make smaller or larger buns with this recipe?

Yes, you can adjust the size of the buns by dividing the dough into more or fewer pieces. Keep in mind that baking times may vary.

Can I use a bread maker to make Portuguese buns?

Yes, you can use a bread machine with a dough setting to prepare the dough for Portuguese buns. Simply follow the bread maker’s instructions and let it knead and rise the dough. Afterward, proceed with shaping, rising, and baking the buns as mentioned in the recipe.

Where do Portuguese buns originate from?

Portuguese buns, also known as “Papo Secos” or “carcaças” originate from Portugal. They are a popular staple in Portuguese cuisine, often served as sandwich rolls with various fillings like the famous “Bifanas” (pork sandwiches) in Lisbon.

Why are Portuguese buns sometimes referred to as “Butt Buns”?

Portuguese buns are playfully called “Butt Buns” due to their distinct shape, which features a dent down the middle. This dent resembles a “butt crack,” hence the amusing nickname. However, despite the humour, these buns are beloved for their soft texture and delicious taste.

Pro Tips and Guidance

Ideal Water Temperature: Use lukewarm water (around 43°C/110°F) to activate the yeast properly. This temperature encourages the yeast to ferment, resulting in optimal rising and a light, airy texture.

Kneading Technique: When kneading the dough, apply gentle pressure and fold it repeatedly. This helps develop gluten and creates a smooth, elastic dough that contributes to a soft crumb in the finished buns.

Resting and Rising: Allow the dough to rest and rise adequately at each stage. Both the initial rise and the shaping process are crucial for achieving fluffy, well-textured buns. Patience is key for outstanding results.

Steam Baking: For that signature crusty exterior, create steam while baking by placing a cup of hot water in a separate tray at the bottom of the oven. The steam helps create a beautiful golden crust while keeping the buns soft on the inside.

Storage

Room Temperature Storage: Once the Portuguese buns have completely cooled, store them in an airtight container or a resealable plastic bag at room temperature. They will remain fresh for up to 2-3 days.
Refrigeration: If you plan to keep the buns for a longer period, you can store them in the fridge. Place them in an airtight container or wrap them tightly in plastic wrap to prevent them from drying out. Properly stored, they can stay fresh for up to 5-7 days.
Freezing: To extend their shelf life even further, you can freeze the buns. Wrap each bun individually in plastic wrap or aluminium foil to prevent freezer burn. Place them in a freezer-safe container or resealable plastic bag, and they can be frozen for up to 2-3 months.
Thawing and Reheating: To enjoy frozen buns, remove them from the freezer and let them thaw at room temperature or in the fridge. Once thawed, you can refresh the buns by reheating them in a preheated oven at 180°C (350°F) for 5-10 minutes. Alternatively, microwave them for a few seconds until they are warm and soft.