Portuguese-Style Sweet Potato Rolls | Christopher Kimball’s Milk Street

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Mashed sweet potatoes create tender skillet-browned rolls

Portuguese-Style Sweet Potato Rolls

3 hours 45 minutes active

Portuguese-Style Sweet Potato Rolls

The Portuguese sweet potato bread known as bolo de caco is a griddled bread that resembles an English muffin or thick pita bread round. For our version, we use widely available orange-fleshed sweet potatoes rather than the white variety that's more traditional; the potatoes give the bread a saffron hue and a rich, moist crumb. The traditional way to cook bolos de caco is on a stone slab; we use a skillet set on the stovetop to brown the rounds, then finish baking them in the oven. The flatbreads typically are split while still warm, spread with garlic-chive butter (recipe below) and served as part of a meal, but you also could toast the halves and have them for breakfast or use them to make a sandwich.

8

5-inch rolls

Tip

Don't begin mixing the cooked sweet potato mixture until it has cooled for 30 minutes. Otherwise, the heat from the potatoes may kill the yeast. Don't worry if you don't own an instant thermometer for testing the breads. Simply bake them for the full 14 minutes. The sweet potato in the dough makes this a forgiving dough, so even if slightly overbaked, the crumb still will be moist and tender.

3 hours

45 minutes active

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