Bolo de Caco Portuguese Bread Rolls

🧂 Ingredients

• 12 oz Sweet Potatoes

  peeled and cut into 1-inch chunks
• 3 tbsp Butter

  cut into 3 pieces
• 1 tbsp Honey
• 1 1/2 tsp Kosher Salt
• 3 cups All Purpose Flour
• 2 tsp Instant Yeast

Instructions

• 1 In a medium saucepan over medium heat, combine the potatoes, butter, honey, salt
  and 2/3 cup of water. Bring to a boil, stirring to melt the butter then reduce
  to low heat, cover and cook for 15-20 minutes. The potatoes are finished cooking
  when a skewer or paring knife meets no resistance.
• 2 Transfer the potatoes and any liquid to the bowl of a stand mixer. Cool until
  just warm, around 30 minutes. Mist a medium sized bowl with cooking spray.
• 3 Using the paddle attachement, beat the mixture on low until smooth, 1 minute.
  Switch to the dough hook and add the flour and yeast. Mix on low until a smooth
  dough forms, 5 minutes. Increase to medium-high and knead for 1 minute to help
  strengthen the dough. Transfer to the prepared greased bowl, cover with plastic
  wrap and let rise in a warm space (like an oven with the light on) until the
  dough has doubled in size, approximately an hour.
• 4 Heat the oven to 350 F with a rack in the middle position. Line a rimmed baking
  sheet with parchment paper.
• 5 Turn the dough out onto a lightly floured surface and divide into 8 pieces. Form
  each piece into a tight ball by rolling in a circular motion on the counter.
  Place seam down on the baking sheet. Using your hand, press and flatten each
  ball until it measures 4 inches wide and 1/4 inch thick. Cover with plastic wrap
  and let rise until doubled in size, about 30 minutes.
• 6 Heat a nonstick skillet over medium heat. Place 4 dough rounds seam-side down in
  the pan and cook until golden brown, as you would homemade English Muffins.
  Using a wide metal spatula, flip and cook the second sides until golden brown,
  around 1 minute. Repeat with the remaining rounds, returning them to the baking
  sheet.
• 7 Bake the flatbreads in the oven for 12-13 minutes. Immediately transfer to a
  wire rack and let cool for 15 minutes. Serve with garlic chive butter.

Nutrition Info