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–+ servings
A basket of pao de sal.

Pao de Sal

Tressa Jamil
Make homestyle Brazilian French bread, pao de sal. The pillowy soft bread with a crunchy exterior is perfect for breakfast with butter or jam.
5 from 2 votes
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Bread, Side Dish
Cuisine Brazilian
Servings 8 Rolls
Calories 245 kcal
Equipment
Ingredients
  
  • 500 grams all-purpose flour
  • 1 tablespoon active dry yeast
  • 2 teaspoons white sugar
  • 2 teaspoons salt
  • 1⅓ cups cold water
  • 1 tablespoon olive oil
Instructions
 
  • Combine flour, dry yeast, sugar, and salt in a large mixing bowl. Then, make a well in the center of the mixture and pour cold water and olive oil into it; mix using a dough whisk until a dough forms.
  • Turn the dough onto a lightly floured surface and knead it for about 5-10 minutes until it is smooth and elastic (see our expert tips section for video instructions on kneading dough).
  • Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise (in a warm place) for 1 hour until it doubles in size.
  • Once the dough has risen, punch it down to release the air. Divide the dough into about eight equal pieces.
  • Use a rolling pin to roll out one of the sections into a rectangular shape. Then, fold it into thirds.
  • Turn the folded rectangle vertically and roll it out until is ¼-inch thick.
  • Start from the bottom and roll the rectangle into a cylinder (almost like a croissant). Then, use a sharp knife or bread-scoring tool to score the tops of each roll and place them onto a baking sheet lined with parchment paper. Repeat this process with the remaining dough balls.
  • Cover the baking sheet with the rolls with a damp cloth or plastic wrap and let them rise for another 30 minutes.
  • Preheat your oven to 400°F (204°C). Brush the rolls with water, as is tradition, and bake for 15-20 minutes. The rolls should be golden brown.
  • Remove the rolls from the oven and let them cool on a wire rack before serving.
Notes
Expert Tips: 
  • According to Cook's Illustrated, it's important to use COLD water when making dough because colder water maintains the gluten's structure so it can contain the gas released by the yeast and deeply flavor the rolls.
  • When kneading the dough, fold over one end of the dough and press. Turn it slightly and repeat. Enjoy this video from King Arthur's Baking Company that demonstrates the technique.
  • Scoring the bread with a sharp knife or bread-scoring tool guides the rise of the rolls and provides a way for the steam to escape, leaving you with perfectly soft rolls to enjoy.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Roll | Calories: 245 kcal | Carbohydrates: 46 g | Protein: 7 g | Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 585 mg | Potassium: 63 mg | Fiber: 2 g | Sugar: 1 g | Calcium: 1 mg | Iron: 3 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!