4 Reviews of Crusty Buns

From: Leisaiaco

On Jul 12, 2006

Awesome recipe!! I moved from Connecticut to Arkansas and just couldn't find the same bread that my husband I were used to in CT. This recipe is exactly the same as the rolls we got back home. They are delicious and very easy to make. I used vegetable shortening instead of the lard however, due to a meat allergy.

From: Jessie Marnik

On Mar 14, 2007

Great recipe. They came out just chewy and crusty enough. Exactly what I was looking for. My husband, kids, and brother-in-law, who had never had papo-secos before, inhaled them, and then asked when I plan to make more. They were a hit with the entire lot of us. The only problem I ran into was they simply would not stay formed during the second rise, kept uncurling. (I think that is probably something I am doing wrong. ) I will definitely make these again!

From: Chef #1349387

On Aug 11, 2009

The recipe's conversion for the yeast is wrong. A package should be 2 1/4 tsp not 1 Tbsp. The taste of these are great but you need to at least double the size to get regular buns. I think this should only make about 8 buns. I also put a cookie sheet on top of them while they rise to keep them a little flatter, more like one's you get at the Portuguese bakery.

From: Chef #487107

On May 2, 2008

Good recipe for rolls, but not exactly like the Portuguese ones I'm used to here in MA. These were a little smaller than usual, and while the crust was quite close, the inside was a bit denser, not quite as airy.....still tasty, just not like the bakery up the street.