Pãozinho

Prepare the Yeast

In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast on top and let it sit for about 5-10 minutes, or until it becomes frothy.

Mix the Dough

In a large mixing bowl, combine the flour and salt.

Make a well in the center and add the yeast mixture, vegetable oil (or melted butter), and the egg.

Mix until a dough forms. You may need to add a little more flour if the dough is too sticky.

Knead the Dough

Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic.

First Rise

Place the dough in a lightly oiled bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.

Shape the Bread

Punch down the risen dough and divide it into small balls (about the size of a golf ball).

Place the balls onto a baking sheet lined with parchment paper, spacing them slightly apart.

Second Rise

Cover the shaped dough balls with a cloth and let them rise for another 30-45 minutes, or until puffed and nearly doubled in size.

Bake

Preheat your oven to 375°F (190°C).

Bake the Pãozinho for about 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

Cool

Remove from the oven and let the Pãozinho cool on a wire rack.