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4.7 from 3 votes

Portuguese Rolls

Jump to RecipePrintRate
By: Joanna Cismaru •12/6/22 13 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for portuguese rolls.

Baked to golden brown perfection, these soft and flaky Portuguese Rolls are delicious! They are rich with butter, sweet with a bit of condensed milk, and flavored with just a hint of fragrant lemon zest to make them unforgettably good!

freshly baked portuguese rolls in a basket.
Table of Contents Open
  • Easy Portuguese Rolls Recipe
  • Why You’ll Love These Portuguese Rolls
  • Ingredients You’ll Need
  • How To Make Portuguese Rolls
    • Activate The Yeast
    • Prepare The Dry And Wet Ingredients
    • Make The Dough
    • First Rise
    • Prepare The Dough
    • Form The Rolls
    • Second Rise
    • Prepare To Bake
    • Bake And Serve
  • Is There A Way To Speed Up The Dough Rise Time?
  • Can This Recipe Be Made With Instant Yeast?
  • Expert Tips
  • Storage
  • Other Delicious Rolls To Try
    • Crescent Rolls
    • Finnish Cardamom Rolls
    • Texas Roadhouse Rolls
    • Cinnabons Cinnamon Rolls
  • Portuguese Rolls
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

Easy Portuguese Rolls Recipe

I love the whole bread making process. There is just something about working with dough. Yet, it doesn’t have to be hard! Homemade bread recipes can be super easy with just a few tools and a good recipe. And that’s where I come in! 

These Portuguese rolls are pretty easy to make. But a little different from papo secos which are the most typical type of rolls you’ll find in a Portuguese bakery. Instead, this recipe uses condensed milk and melted butter, which creates a lovely soft texture and adds a bit of sweetness. So similar to my Hawaiian Rolls, they are on the sweeter side but buttery too. However, these rolls are shaped more like my Garlic Knots, which makes them so pretty. But the best part is that a stand mixer does all the work! Yet, the recipe can be made by hand if you prefer.

You can serve Portuguese rolls with a cup of coffee, alongside any meal, or make cute little hand and cheese or chicken salad sandwiches with them! However you choose to serve these delicious rolls, your family will love them!

freshly baked portuguese rolls on a black cooling rack.

Why You’ll Love These Portuguese Rolls

  • Easy Recipe! With the help of a stand mixer, this recipe is ridiculously easy. It’s made with basic pantry ingredients and the dough comes together in just minutes.
  • Soft Sweet Rolls! With just the right touch of condensed milk which is complemented by a bit of fresh lemon zest, these rolls are addictively good with a lovely soft texture and fragrant flavor. 
  • Versatile Option! Portuguese rolls are the perfect accompaniment to everything from a bowl of tomato soup to tasty ribs slathered in BBQ sauce. And are also the perfect size for mini sandwiches and sliders.

Ingredients You’ll Need

ingredients needed to make portuguese rolls.
  • Butter – Always use unsalted butter to control the amount of added salt. You will need to melt the butter in this recipe.
  • Milk – Any type of milk will work including plant-based varieties. But these few ounces of milk must be warm to activate the yeast properly.
  • Eggs – Used in two different ways. Eggs add richness to the dough and are used to make an egg wash that creates crusty rolls. The eggs should be at room temperature.
  • Condensed Milk – Adds a lovely sweetness to the dough.
  • Flour – Simple all-purpose flour is all you need. However, if you have dietary restrictions you can use gluten-free 1-to-1 flour. But the remaining ingredients don’t need to be changed.
  • Lemon Zest – Adds a hint of acid that enhances the flavor of the rolls.
  • Brown Sugar – Helps to activate the yeast and add a touch of molasses.
  • Salt – A dash of salt is important to help balance the sweetness.
  • Active Dry Yeast – Make sure to check the expiration date on your yeast. It’s what gives the rolls rise.
  • Sesame Seeds – I like to top my rolls with sesame seeds for a final layer of flavor. But it’s an optional ingredient.

How To Make Portuguese Rolls

With the help of a stand mixer, making homemade rolls has never been easier! Just follow the simple instructions that I’ve outlined for you here and you’ll have delicious ready to eat rolls in no time!

Activate The Yeast

process shots showing how to make portuguese rolls.

To begin, you have to bloom the yeast. Warm the milk up just a bit, but do not boil it. Then use a fork to combine it together with the yeast and brown sugar in a small bowl. Now, allow the mixture to sit undisturbed for 10 minutes until the yeast foams up. Note, if your yeast doesn’t bubble and rise don’t move forward with the recipe. It means that your yeast is dead.

Prepare The Dry And Wet Ingredients

process shots showing how to make portuguese rolls.

It’s important to combine the dry ingredients and wet ingredients separately before bringing them together. Start by adding the flour to the large bowl of your stand mixer along with the lemon zest and salt. Then mix everything together.

Next, mix the wet ingredients together! Stir together the melted butter, eggs, condensed milk, and yeast mixture. All these ingredients need to be at room temperature for the dough to bind together correctly. 

Make The Dough

process shots showing how to make portuguese rolls.

Now that the wet and dry ingredients have been combined separately, you can then mix them together. First, pour the wet ingredients over the dry ingredients in the mixing bowl. Then use the dough hook to mix everything together for about 3 minutes on medium speed. It’s a very sticky dough.

First Rise

process shots showing how to make portuguese rolls.

After the dough comes together you will need to let it rise! Form the dough into a smooth ball and then place it in a well oiled large glass or metal bowl. Then cover the bowl with a clean kitchen towel or plastic wrap. Now, set the dough in a warm dark place for about 1 to 1½ hours so that it can rise and has doubled in size. 

Prepare The Dough

process shots showing how to make portuguese rolls.

Once the dough has doubled in size, punch it down to let some of the air out. Then place the dough onto a clean surface and knead it a couple of times with your hands. It’s easier to work with when it’s sticky and elastic, so I didn’t add any flour, but you can put the dough on a lightly floured surface if you need to. Now, roll it into a long log with the palm of your hand. Then cut it into 12 equal portions of dough.

Form The Rolls

process shots showing how to make portuguese rolls.

You have 2 options here. You can form just plain round rolls or you can get a little fancy like I did. It’s actually quite easy to do and they come out beautifully. All you have to do is roll each small piece of dough into a long rope that is about 12 inches long with the side of your hand. Then make a knot with the rope of dough. Next, take one end that comes from underneath, roll it over, and then press it in the middle. Now, take the other end, fold it under, and pinch it in the middle. After you form each roll, place it onto a baking sheet.

Second Rise

process shots showing how to make portuguese rolls.

Now that the rolls are shaped, the dough needs to rise a second time to make them super soft! Cover the rolls on the baking sheet with a clean kitchen towel or plastic bag. Then allow the rolls to sit for about 25 to 30 minutes until they are about double in size. 

Prepare To Bake

While the rolls are rising, preheat your oven to 350°F (177°C) to get it ready for baking. Then once the formed rolls have doubled in size, brush each one with the egg wash and sprinkle with sesame seeds or sugar.

Bake And Serve

Once the oven is fully preheated, transfer the baking tray to the oven and bake the rolls for about 25 to 30 minutes. When they are done they will be fully baked inside and the top of the rolls will be golden brown in color.

Is There A Way To Speed Up The Dough Rise Time?

Yes, it is possible to speed up the dough’s rising time. Just heat your oven to 200°F (195°C) and then turn it off once the dough is ready. Now, place the dough in the oven with the door closed. The warm environment will encourage the dough to rise fairly quickly.

Can This Recipe Be Made With Instant Yeast?

I haven’t tried it, but it should work. However, instant yeast doesn’t need to be activated, so you can just add it in with the flour and start your dough from there. 

freshly baked portuguese rolls on a black cooling rack.

Expert Tips

  1. Check the date on your yeast. The number one reason that dough doesn’t rise is due to using expired yeast. If your yeast doesn’t bubble and foam up that means it is dead.
  2. Lukewarm milk is a must. If your milk is too cold the yeast won’t bloom, but if it’s too hot it will kill the yeast. So it’s really important that your milk is just lukewarm, between 95°F and 105°F.
  3. Use room temperature eggs. This helps the dough to properly emulsify and come together. I suggest taking the eggs out of the fridge a couple of hours before you start the recipe. 
  4. Don’t overwork your dough. When rolling out the dough, try to do it just once. Rolling and rerolling it will push the air out of the risen dough resulting in rolls that bake up tough. 

Storage

These Portuguese rolls will keep at room temperature for up to 4 days in a container or bag. You can also store them in the freezer for up to 3 months in a sealed bag or wrapped really well in plastic wrap. Then when ready to eat, just allow the bread to thaw out at room temperature for a few hours and rewarm them at 300°F(149°C) for 10 minutes.

a sliced portuguese roll with butter on a white plate next to a basket full of rolls.

Other Delicious Rolls To Try

freshly baked crescent rolls on a baking sheet.
1 hr 40 mins

Crescent Rolls

close up shot of finnish cardamom rolls
1 hr 55 mins

Finnish Cardamom Rolls

side view shot of a basket full of texas roadhouse rolls
1 hr 50 mins

Texas Roadhouse Rolls

a cinnabon cinnamon roll on a white dessert plate with a cup of coffee in the background.
2 hrs 10 mins

Cinnabons Cinnamon Rolls

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

freshly baked portuguese rolls in a basket.
Print
4.67 from 3 votes

Portuguese Rolls

Prep 30 minutes
Resting Time 2 hours
Cook 30 minutes
Total 3 hours
Rate Recipe
Baked to golden brown perfection, these soft and flaky Portuguese Rolls are delicious! They are rich with butter, sweet with a bit of condensed milk, and flavored with just a hint of fragrant lemon zest to make them unforgettably good!
12

Ingredients

  • ⅓ cup warm milk (between 95°F and 105°F)
  • 2¼ teaspoons active dry yeast
  • 2 tablespoons brown sugar (packed)
  • 3½ cups all-purpose flour
  • 1 tablespoon lemon zest
  • ½ teaspoon salt
  • 4 tablespoons butter
  • 3 large eggs (slightly beaten)
  • ⅔ cup sweetened condensed milk
  • 1 egg (for egg wash)
  • sesame seeds (optional)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Then use a fork to combine the warm milk together with the yeast and brown sugar in a small bowl. Now, allow the mixture to sit undisturbed for 10 minutes until the yeast foams up.
  • Add the flour to the bowl of your mixer along with the lemon zest and salt, then mix everything together. In another bowl, combine the melted butter, eggs, condensed milk, yeast mixture and stir everything together.
    process shots showing how to make portuguese rolls.
  • Pour the wet ingredients over the dry ingredients and mix using the dough hook for about 3 minutes on medium. The dough will be pretty sticky and elastic.
    process shots showing how to make portuguese rolls.
  • Let the dough rise until doubled in size in a warm place.
    process shots showing how to make portuguese rolls.
  • Punch down the dough to let some of the air out. Then place the dough onto a clean surface and knead it a couple of times with your hands. It’s easier to work with when it’s sticky and elastic, so I didn’t add any flour, but you can put the dough on a lightly floured surface if you need to. Now roll it into a long log with the palm of your hand. Then cut it into 12 equal portions of dough.
    process shots showing how to make portuguese rolls.
  • Roll each small piece of dough into a long rope that is about 12 inches long with the side of your hand. Then make a knot with the rope of dough. Next, take one end that comes from underneath, roll it over, and then press it in the middle. Now, take the other end, fold it under, and pinch it in the middle. Place the rolls on a baking sheet.
    process shots showing how to make portuguese rolls.
  • Preheat oven to 350°F.
  • Let the rolls sit for another 15 minutes to make them nice and soft, then brush them with the egg wash and sprinkle with sesame seeds or sugar.
    process shots showing how to make portuguese rolls.
  • Bake in the preheated oven for about 25 to 30 minutes or until golden brown in color.

Equipment

  • KitchenAid Classic 4.5 Quart Stand Mixer
  • 15×21-inch Baking Sheet
  • Basting and Pastry Brush

Notes

  1. Check the date on your yeast. The number one reason that dough doesn’t rise is due to using expired yeast. If your yeast doesn’t bubble and foam up that means it is dead.
  2. Lukewarm milk is a must. If your milk is too cold the yeast won’t bloom, but if it’s too hot it will kill the yeast. So it’s really important that your milk is just lukewarm, between 95°F and 105°F.
  3. Use room temperature eggs. This helps the dough to properly emulsify and come together. I suggest taking the eggs out of the fridge a couple of hours before you start the recipe. 
  4. Don’t overwork your dough. When rolling out the dough, try to do it just once. Rolling and rerolling it will push the air out of the risen dough resulting in rolls that bake up tough. 
  5. These Portuguese rolls will keep at room temperature for up to 4 days in a container or bag.
  6. You can also store them in the freezer for up to 3 months in a sealed bag or wrapped really well in plastic wrap. Then when ready to eat, just allow the bread to thaw out at room temperature for a few hours and rewarm them at 300°F(149°C) for 10 minutes.

Nutrition Information

Serving: 1rollCalories: 263kcal (13%)Carbohydrates: 40g (13%)Protein: 8g (16%)Fat: 8g (12%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 77mg (26%)Sodium: 147mg (6%)Potassium: 161mg (5%)Fiber: 2g (8%)Sugar: 12g (13%)Vitamin A: 261IU (5%)Vitamin C: 1mg (1%)Calcium: 75mg (8%)Iron: 2mg (11%)
© Author Jo

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

freshly baked portuguese rolls in a basket.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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13 Comments
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Jackie Smith
Jackie Smith
Posted: 2 years ago

5 stars
I really loved this bake…. Long long prove helps. Very yummy. Not overly sweet just perfect for a brunch.

0
Reply
Vera
Vera
Posted: 10 years ago

This is my first time making sweet rolls…I have mixed all the wet ingredients with the dry and its been 40 min and the dough doesn’t seem to be rising. I am thinking its because I mixed the wet ingredients together backward…Yeast, condense milk, egg and melted butter. Do you think that might be the case? HELP!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Vera
Posted: 10 years ago

Hi Vera,
If your dough isn’t rising, it could be because of the yeast not being fresh. If the yeast is fresh, make sure you’re placing the dough in a warm environment. I normally turn on my oven to 200 F degrees for 1 minute, just so that it warms up in there, then turn off the oven and place the covered bowl in there until the dough rises. Let me know if this helps.

0
Reply
Desiree
Desiree
Posted: 10 years ago

I know this is an old post but maybe you can help. I make sweet bread all the time. It comes out pretty good but the dough is so sticky. I have used so much flour that I can tell its too much. So here I am. I tried this recipe and its still sticky and hard to handle. I tried doing the knots and well failed. Bad. So I plopped the dough in the pan and now I’m waiting. Ugh. Help!? Lol

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Desiree
Posted: 10 years ago

Hi Desiree,
Don’t get frustrated. I’ve been making sweet bread for a long time, and sweet bread dough is normally stickier, more so than for normal bread. As you can see from the pictures it’s pretty sticky. I’ll tell you my trick and hopefully it works for you. I don’t use any flour, I just put some oil on my hands, and that’s how I work the dough. I also use a wooden surface, but I think any surface should work just fine. The oil helps the dough from sticking to your fingers and you can easily roll out the ropes. You just have to be gentle with the dough, because it is a softer dough. It just takes a bit of practice but in the end it will be worth it. I used flour before but I found it a lot harder to work the dough, especially to roll out the ropes, trust me oil works better. I use just plain vegetable oil. Good luck and let me know how it goes. 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Joanna Cismaru
Posted: 10 years ago

By the way you don’t want a lot of oil on your hands, just a little bit, think of it as putting lotion on your hands. 🙂

0
Reply
Gasparzinha
Gasparzinha
Posted: 11 years ago

Hello! It’s my first time here as Jo Cooks, but i just couldn’t help myself to leave a comment. Im portuguese! We have so many delicious bread. 🙂
Nice photos! 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Gasparzinha
Posted: 11 years ago

Hi there, I’m not Portuguese myself, I’m Romanian, but I love to try different things, especially when it comes to baking. These rolls are similar to what we have in our culture too, we have lots of sweet breads and sweet rolls, so I love making them and trying something different.

0
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Kulsum at JourneyKitchen
Kulsum at JourneyKitchen
Posted: 11 years ago

Wow! Looks great. Would love it, if you could send those lovely rolls to an event I’m hosting about yeasted dough 🙂 http://www.journeykitchen.com/2011/08/yeasted-dough-monthly-mingle-august.html

0
Reply
Winnie
Winnie
Posted: 11 years ago

Such lovely rolls.
Never used sweetened condensed milk in my bread, and it sounds (and looks) wonderful!
Love this post !

0
Reply
Carrie's Experimental Kitchen
Carrie's Experimental Kitchen
Posted: 11 years ago

My husband’s family is Portuguese and we love sweet rolls but can never find any worth eating (except for driving 4 hours away to purchase them!). These look delicious and I can’t wait to try them out!

0
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Dave at eRecipeCards
Dave at eRecipeCards
Posted: 11 years ago

Oh JO… Just stunning photos. So many details, love this post.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Dave at eRecipeCards
Posted: 11 years ago

Thank you Dave. They were good too. 🙂

0
Reply

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I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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