These Brazilian ham & cheese salgados (presunto e queijo rolls) are the ultimate party snack or street-food indulgence. A soft, yeasted dough is enriched with milk, water, oil, sugar, and salt, then rolled thin, filled with savory ham and melty mozzarella, brushed with beaten egg, and baked in a super-hot oven to produce a golden, crisp exterior and a springy, tender crumb. Finish with an optional fresh mozzarella slice and oregano flourish for a pizzalike twist that elevates these rolls from humble to gourmet. Whether you’re launching a small catering venture or spoiling your family at home, this recipe delivers bakery-quality salgados in under an hour.
Cooking Time
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Dough preparation and kneading: 15 minutes
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First ferment (proof): 15 minutes
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Shaping & filling: 20 minutes
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Second rest: 8 minutes
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Baking: 12 minutes
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Total active time: 55 minutes
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Total passive time: 23 minutes
Ingredients
Dough (makes ~18 rolls):
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1 large egg, room temperature
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190 ml warm water (≈¾ cup plus 2 tbsp)
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190 ml warm whole milk (≈¾ cup plus 2 tbsp)
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100 ml vegetable oil (≈6½ tbsp)
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3 tbsp granulated sugar
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½ tbsp fine salt
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10 g (≈1 tbsp) active dry yeast
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800 g (≈6⅔ cups) all-purpose flour, plus extra for dusting
Filling & Assembly:
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200 g (≈7 oz) thinly sliced cooked ham (presunto)
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200 g (≈7 oz) sliced mozzarella cheese
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Tomato sauce or pizza sauce, thin layer (~½ tsp per roll)
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1 egg yolk, beaten for egg wash
Optional Topping & Decoration:
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Fresh slices of mozzarella or kaşar cheese
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Dried oregano
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Optional: sesame seeds
Step-by-Step Cooking Directions
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Activate the Yeast & Combine Liquids:
In a large mixing bowl, whisk together the warm water, warm milk, and 3 tablespoons sugar. Sprinkle in the 10 g yeast, stir briefly, and let rest 3–5 minutes until foamy. -
Add Fats & Egg:
Beat the egg lightly, then whisk it into the foamy yeast mixture along with the 100 ml oil and ½ tablespoon salt. -
Incorporate Flour:
Gradually add 800 g flour in 3–4 additions, stirring with a sturdy wooden spoon or your clean hand until a loose, slightly sticky dough forms. -
Knead to Smooth:
Turn dough onto a lightly floured surface and knead 3–4 minutes until it’s elastic and pulls away cleanly from the work surface. If too sticky, dust with flour sparingly—aim for a somewhat firm dough to prevent collapse after baking. -
First Proof (15 min):
Shape dough into a ball, place in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rest in a warm spot for 15 minutes. The dough will puff slightly, making shaping easier. -
Divide & Rest (8 min):
Punch down the dough, divide into two equal portions, and cover both again for another 8 minutes. Working in two batches prevents the dough from overproofing while you shape. -
Roll & Trim:
On a floured surface, take one dough portion and roll it into a roughly rectangular sheet about 3–4 mm thick. Use a bench scraper or knife to trim ragged edges, gathering trimmings for later use. -
Layer Filling:
Spread a thin layer (½ tsp) of tomato or pizza sauce down the center length of the dough, then lay overlapping slices of ham and mozzarella, aligning them to leave a small border. Trim cheese slices to match ham width to prevent overhang and leakage. -
Shape Rolls:
Lightly brush the exposed dough edges with water. Fold one side of the dough over the filling, then the other, tucking and sealing the seam gently but firmly. Use your hands to pinch the edges closed without stretching the dough tautly. -
Cut & Place:
Using the same cutter or a sharp knife, cut the sealed log into individual rolls (about 8–9 per log). Brush off excess flour with a clean pastry brush and transfer each roll to a lightly oiled or parchment-lined baking sheet, seam-side down, leaving 2–3 cm between. -
Egg Wash & Optional Topping:
Brush each roll with beaten egg yolk. If desired, top with a small fresh mozzarella slice, a pinch of oregano, and/or sesame seeds. Chill on sheet for 5 minutes while you preheat the oven. -
Preheat & Bake:
While shaping the second batch, preheat your oven to 250 °C (482 °F). This high heat ensures rapid crust set and prevents cheese juice from leaking. Bake the first sheet on the middle rack for 10–12 minutes until deep golden and puffed. Rotate the sheet halfway if your oven has hot spots. -
Finish & Serve:
Remove baked rolls, let rest 2 minutes on the sheet, then transfer to a wire rack. Shape and bake the second batch identically. Serve warm or at room temperature.
Nutritional Information
(Per roll; yields 18 rolls)
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Calories: 220 kcal
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Protein: 8 g
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Carbs: 22 g
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Fat: 11 g
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Saturated Fat: 4 g
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Sodium: 420 mg
The Origins and Popularity of Presunto e Queijo Rolls
In Brazil, “salgados” are savory puff-style snacks sold by the dozen in lanchonetes (snack bars) and bakeries. The ham & cheese, or presunto e queijo, version is ubiquitous—affordable, portable, and crowd-pleasing. Portuguese settlers brought wheat and baking traditions to Brazil, while locals adapted them to tropical ingredients and Brazilian tastes. Over time, these filled rolls became key players in Brazilian street food culture, alongside coxinha (shredded-chicken croquettes) and pão de queijo (cheese bread). Their ease of assembly and strong profit margins make them a go-to for small-scale vendors and home bakers alike.
Reasons Why You’ll Love This Recipe
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Soft Yet Crispy: The high-heat bake yields a delicate crust and pillowy interior.
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Flavorful Filling: Classic ham & mozzarella never fails to delight.
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Quick Turnaround: Under one hour from mix to bake.
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Scalable: Double or triple easily for large gatherings or a small catering menu.
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Customizable: Swap in pepperoni, shredded chicken, or add jalapeños for variety.
Health Benefits
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Protein Source: Eggs, ham, and cheese provide muscle-building protein.
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Controlled Fats: Use moderate oil and lean ham for balanced macronutrients.
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Homemade Hygiene: You control salt and avoid preservatives found in some store-bought snacks.
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Portion Control: Individual rolls make mindful eating easy.
Serving Suggestions
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Condiment Pairings: Serve with hot sauce, chimichurri, or garlic butter for dipping.
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Beverage Pairings: Brazilian guaraná soda, iced tea, or a crisp lager complement these rolls.
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Meal Ideas: Pair with a fresh green salad for a quick lunch or plate with rice and beans for heartier fare.
Common Mistakes to Avoid
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Weak Dough: Too little flour yields slack dough that sags; use the full 800 g and knead until elastic.
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Overproofing: Let dough rest just long enough to relax—overproofed dough deflates in the oven.
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Cold Oven: Preheat fully to 250 °C so the crust sets quickly—lukewarm ovens lead to oily, doughy rolls.
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Filling Leakage: Trim cheese and ham to the same width and brush seams with water to seal.
Pairing Recommendations
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Wine: A light, fruity red like Beaujolais or youthful Pinot Noir.
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Beer: A crisp Pilsner or session IPA cuts through the richness.
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Non-Alcoholic: Sparkling mineral water with lime or a fruity acerola juice.
Cooking Tips
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Roll Thickness: Aim for 3–4 mm for uniform baking and minimal shrinkage.
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Use a Pastry Brush: Quickly clear excess flour from each roll for a smooth finish.
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High-Quality Flour: Unbleached, protein-content around 10.5–11.5% gives best texture.
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Work Fast: Shape and bake quickly to prevent rolls from overproofing at room temperature.
Similar Recipes to Try
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Brazilian Coxinha: Shredded-chicken croquettes in a tender dough.
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Esfiha (Brazilian-Style Sfiha): Open-faced meat or cheese pies.
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Pão de Queijo: Cheesy tapioca-flour bread balls.
Variations to Try
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Spicy Calabresa: Use sliced calabresa sausage and chopped onions.
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Chicken & Catupiry: Shredded chicken bound with creamy Brazilian catupiry cheese.
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Vegetarian: Swap ham for sautéed mushrooms and spinach with ricotta.
Ingredient Spotlight
Active Dry Yeast: The 10 g yeast and warm liquids jumpstart fermentation, creating carbon dioxide that puffs the dough. Using a quality yeast and proper proof temperature (38–40 °C) ensures consistent rise and a light crumb.
Conclusion
These homemade presunto e queijo rolls capture the heart of Brazilian snack culture: simple ingredients, effortless assembly, and irresistible flavor. With step-by-step guidance, insider tips, and customizable variations, you can recreate this lanchonete classic at home or launch your own salgados business. Bake a batch, share with friends, and discover why once you taste these wings—sorry, rolls!—you’ll forget about KFC.
Frequently Asked Questions
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Can I freeze these rolls?
Yes—freeze unbaked rolls in a single layer, then bake from frozen, adding 2–3 minutes to the bake time. -
Why 250 °C? Isn’t that too hot?
High temperature seals the crust quickly, trapping cheese and moisture inside. Lower heat yields oily, under-crisp crust. -
Can I substitute margarine for butter?
Yes, though butter adds richer flavor. If you omit butter, increase oil by 1 tbsp. -
How do I make dairy-free?
Use plant-based milk and vegan cheese alternatives, and swap the egg with a flax “egg” (1 Tbsp ground flax + 3 Tbsp water). -
What’s the best way to store leftovers?
Keep in an airtight container at room temperature up to 24 hours; reheat in a hot oven for 5 min to restore crispness. -
Why does my dough stick?
Ensure the dough rested sufficiently and your work surface/flour application is adequate—add flour in small increments. -
Can I add herbs to the dough?
Absolutely—1 tsp dried oregano or rosemary stirred into the dough brightens the flavor. -
What if the rolls deflate after baking?
Likely overproofed; shorten rest times or reduce yeast to 8 g for slower rise. -
Why use both milk and water?
A half-and-half ratio lightens cost while maintaining richness—milk for tender crumb, water to soften gluten. -
Can I air-fry these?
Yes—arrange rolls in a single layer at 200 °C for 10 min, flip, then another 6–8 min until golden.