Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Portuguese-Style Sweet Potato Rolls
3 hours 45 minutes active
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.
ounces orange-flesh sweet potatoes, peeled and cut into 1-inch chunks
tablespoons salted butter, cut into 3 pieces
01In a medium saucepan over medium-high, combine the potatoes, butter, honey, salt and ⅔ cup water. Bring to a boil, stirring to melt the butter, then reduce to low, cover and cook until a skewer inserted into the potatoes meets no resistance, 15 to 20 minutes. Transfer the potatoes and any liquid to the bowl of a stand mixer. Cool until just warm to the touch, about 30 minutes. Meanwhile, mist a medium bowl with cooking spray.
This recipe needs more liquid for it to absorb 3 cups of flour. Way too dry. Good flavor profile, though.