What is Pao De Sal?
Pão Francês (French bread) is a type of Brazilian French bread popular in Brazil, where you can find the freshly baked rolls in homes and local bakeries. But the bread also goes by other names like “pãozinho” (roll) or “pão de sal” (salt bread), depending on which region you’re from in Brazil.
Key Ingredients
- Flour: Stick with all-purpose flour for classic pão de sal, or use bread flour for a denser, more structured roll.
- Yeast: One tablespoon of dry active yeast or a packet of dry yeast—whichever you have on hand—will give the rolls rise.
- Sugar: A touch of white sugar or honey adds the right amount of sweetness.
- Salt: Salt balances the flavor and completes the traditional salt bread recipe.
- Water: Use COLD water to bring the dough together and create the right consistency.
- Oil: Oil helps keep the dough moist and makes kneading easier.
Additions and Substitutions
- Give sourdough a try. Swap out the dry active yeast and some of the water for ¼ cup of active sourdough starter. Just keep in mind—it might take a little longer to rise.
How to Make Pao de Sal
The full recipe with measurements is in the recipe card below.
Step 1: Whisk flour, dry yeast, sugar, and salt in a large mixing bowl. Make a well in the center and pour cold water and olive oil into it. Combine with a dough whisk until a shaggy dough forms.
Step 2: Turn the dough onto a lightly floured surface and knead with clean hands or a stand mixture for about 5 minutes.
Prep Tip
Watch this video demonstrating how to knead the dough.
Step 3: Transfer the dough ball to an oiled bowl. Cover and let it rise at room temperature for 1 hour until it doubles in size.
Step 4: Press down on the risen dough to release the air. Remove it from the bowl and divide it into eight equal portions.
Step 5: Roll out one of the sections and fold it into thirds.
Step 6: Turn the folded dough section lengthwise and roll it out until it is ¼-inch thick.
Step 7: Start from the bottom and roll the dough section into a cylinder. Transfer it to a rimmed baking sheet lined with parchment paper.
Step 8: Repeat the process with the remaining dough sections. Then, use a sharp knife or bread lame to score the tops of each roll.
Step 9: Cover the baking sheet with a damp cloth and set them aside for 30 minutes. Meanwhile, preheat the oven to 400°F (204°C).
Step 10: Brush the rolls with water or milk and bake for 15-20 minutes until golden brown. Remove the rolls from the oven and let them cool on a wire rack before serving.
Expert Tips
- Use cold water. Cook’s Illustrated recommends using COLD water to make dough. It helps maintain the gluten’s structure, allowing it to trap the gas released by the yeast and develop a deep flavor in the rolls.
- How do you knead the dough? Fold one end of the dough over itself, press down, then turn the bowl slightly and repeat. Keep going until a smooth dough ball forms. Need a visual? Check out this video from King Arthur’s Baking Company demonstrating how it’s done.
- Score the bread rolls. Score the bread with a sharp knife or bread lame. The small cuts control the bread’s rise and let steam escape, giving you soft, fluffy rolls.
If you enjoy pao de sal, pair the rolls with one of these dinner recipes!
What to Serve with Pao de Sal?
In Brazil, pão francês or pao de sal is often eaten as a quick, grab-and-go breakfast – with butter, cream cheese (requeijão), or jam. Or you can use the bread to make sandwiches, like our air fryer French dips or a Bella Hadid sandwich. The soft, slightly sweet bread complements savory dinners, too. Try our IKEA Swedish meatballs recipe, Instant Pot hard boiled eggs, or savory Instant Pot Ropa Vieja.
What To Do With Leftovers
- Storage: Store leftover rolls in a bread box, airtight container, or bag at room temperature for up to 5 days.
- Freeze: Let the bread cool and wrap it in plastic to avoid freezer burn. Transfer the rolls to a freezer-safe container or bag. Pao de sal freezes for 2-3 months.
- Thaw: Defrost the bread in the fridge overnight or heat it in the microwave from frozen for 30 seconds.
- Repurpose: Use the leftover bread to make grilled bread (pão na chapa), French toast (rabanada), or bread flan (pudim de pão).
More Bread Recipes:
Pao de Sal
- Dough Whisk or Stand-Mixer with a Bread Hook
- 500 grams all-purpose flour
- 1 tablespoon active dry yeast
- 2 teaspoons white sugar
- 2 teaspoons salt
- 1⅓ cups cold water
- 1 tablespoon extra-virgin olive oil
- Whisk flour, dry yeast, sugar, and salt in a large mixing bowl. Make a well in the center and pour cold water and olive oil into it. Combine with a dough whisk until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead with clean hands or a stand mixture for about 5 minutes.
- Transfer the dough ball to an oiled bowl. Cover and let it rise at room temperature for 1 hour until it doubles in size.
- Press down on the risen dough to release the air. Remove it from the bowl and divide it into eight equal portions.
- Roll out one of the sections and fold it into thirds.
- Turn the folded dough section lengthwise and roll it out until it is ¼-inch thick.
- Start from the bottom and roll the dough section into a cylinder. Transfer it to a rimmed baking sheet lined with parchment paper. Repeat the process with the remaining dough sections. Then, use a sharp knife or bread lame to score the tops of each roll.
- Cover the baking sheet with a damp cloth and set them aside for 30 minutes. Meanwhile, preheat the oven to 400°F (204°C).
- Brush the rolls with water or milk and bake for 15-20 minutes until golden brown. Remove the rolls from the oven and let them cool on a wire rack before serving.
- Use cold water. Cook’s Illustrated recommends using COLD water to make dough. It helps maintain the gluten’s structure, allowing it to trap the gas released by the yeast and develop a deep flavor in the rolls.
- How do you knead the dough? Fold one end of the dough over itself, press down, then turn the bowl slightly and repeat. Keep going until a smooth dough ball forms. Need a visual? Check out this video from King Arthur’s Baking Company demonstrating how it’s done.
- Score the bread rolls. Score the bread with a sharp knife or bread lame. The small cuts control the bread’s rise and let steam escape, giving you soft, fluffy rolls.