Bakehouse · Portuguese
Flour-Dusted Split-Top Crusty Rolls
These oblong rolls bake up with a thin, crackly golden crust and a light, cottony middle, perfect for splitting and stuffing with grilled meat or cheese. A single deep crease along the top blooms open in the oven under a light snow of flour.
Test kitchen note: Press the crease in firmly with a floured dowel, nearly to the bottom, and proof the rolls crease-down so the split opens cleanly.
Method 6 steps
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Mix the flour, yeast, sugar and salt, then add the water and lard. Knead for 10 minutes until the dough is smooth and elastic.
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Cover and let rise until doubled, about 1 hour.
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Divide into 8 pieces and shape each into a tight oval about 5 inches long. Rest them 10 minutes.
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Dust the tops with flour, then press a thin wooden dowel lengthwise into each roll to make a deep crease. Place them crease side down on a floured towel and proof 35 minutes.
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Heat the oven to 450F with a sheet pan inside. Flip the rolls crease side up onto parchment, dust lightly with more flour and slide them onto the hot pan.
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Spritz the oven walls with water and bake for 18 to 20 minutes, until the rolls are deep golden and crisp. Cool 15 minutes before splitting.
That is the whole pie. Enjoy every slice.
Pairs well with
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