Various regions of Portugal have their favorite bread but the Papo Seco is the most popular bread in many homes and a staple at every restaurant serving Portuguese cuisine.
不同的葡萄牙地区有着他们最爱的面包，但是这款基础面包在很多家庭里面都很受欢迎，在很多饭馆里面也是主角。
The rolls are a perfect vessel for sandwiches, dipping into soups and sauces, or served with butter. Often people will say I have a “papo seco”, which literally means “dry throat” to signify they need something to drink.
这款基础面包很适合用来做三明治，或者浸入汤里，或者蘸着酱汁吃，当然，抹上黄油直接吃也是极好的。通常情况下人们会说，我有一个“papo seco”，意思是说我的喉咙有点干，需要喝点儿什么东西。
Makes approximately 2 dozen rolls
大约是2打面包的量
材料：
10 and 1/2 cups of all purpose flour (plus more for kneading)
10杯半中筋面粉（多加点儿揉面的时候用）
1 and 1/4 tablespoons salt
1又1/4汤匙盐
1 and 1/4 tablespoons sugar
1又1/4汤匙糖
2 packages of active dry yeast
2包活性干酵母
3 tablespoons margarine (melted)
3汤匙人造黄油，融化
3 cups warm water
3杯温水
Preparation
准备：
Mix water, sugar, salt and yeast in a large bowl and mix well.
把水、糖、盐和酵母在一只大碗里面混合好。
Add the flour to the yeast and mix with your hand or with a dough hook. Continue mixing until a soft dough forms into a ball.
加入面粉，用手揉面，直到揉成一个柔软的面团。
Place the dough in a greased and floured bowl. Cover, and place in a warm place until the dough has doubled in size.
把面团放在一个涂抹了油且撒了面粉的碗里，盖上，把它放在一个暖和的地方，直到面团变成两倍大。
When the dough has risen, shape the bread into bun shapes, make an indentation down the center with your hand and place onto a greased flat cooking pan.
当面团发起来之后，把面团揉成下图的形状，用你的手在中间弄一个凹痕（见下图），然后把它们转移到一个涂抹过油脂的烤盘里吧。
Dust with flour, cover, and place on floured sheet pan. Let the rolls double in size for about 60 minutes.
撒点儿面粉，盖上，让面团继续二次发酵，尺寸变到以前的两倍大，这个过程大约需要60分钟。
Cook at 375 degrees F until golden brown for about 30 to 45 minutes
大约在190摄氏度下烤30-45分钟，直到表面变成金褐色。
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