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Crusty Buns

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“Basic white dough is used to make dozens of shaped bread. Although more time-consuming to make then kaisers and other breads that are shaped by machine, the traditional Portuguese papa-secos, shaped by hand, are a labor of love.”
3hrs 15mins
18 buns

Ingredients Nutrition


  1. In measuring cup, dissolve sugar in 1/2 cup lukewarm warm.
  2. Sprinkle in yeast and let stand for 10 minutes.
  3. In large bowl, blend flour and salt.
  4. Using fingers, rub in lard until well blended.
  5. Stir yeast mixture vigorously with fork and stir into flour mixture.
  6. Gradually mix in remaining 1 1/2 cups luke-warm water to make stiff dough.
  7. Turn out dough onto lightly floured surface and knead for about 10 minutes, or until smooth and elastic.
  8. Gather into ball and place in lightly greased bowl, turning to grease all over.
  9. Cover and let rise in draft-free place for 1 1/2 hours, or until doubled in bulk.
  10. Punch down dough and divide in eighteen pieces.
  11. On well-floured board, using palm of hand, lightly flatten pieces into 3-inch rounds.
  12. place side of hand down center of dough; press firmly without seperating dough.
  13. Fold sides in to center and pinch ends to form slight points; arrange about 2 inches apart on well-grease baking sheets.
  14. Dust with flour.
  15. Cover and let rise in draft-free place for 45 minutes, or until doubled in bulk.
  16. Bake on sheet at a time on top rack in 500F oven for 12 to 15 minutes, or until buns are well browned and sound hollow when tapped on bottom.
  17. Transfer to wire racks.

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