Sweet potato rolls

Sweet potato rolls

Bolos de caco

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Makes
6-8
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Bolos do caco are flat and muffin-like bread rolls – bolo means ‘cake’ and caco means ‘broken piece’, which refers to the stones that they would once have been baked on. The recipe originally came from Madeira, where sweet potatoes are grown extensively, and their lovely roasted flavour adds its own complexity to the bread. In Portugal bolos de caco are often used for hot sandwiches such as bifana or prego, and they’re also good with garlic or brandy butter.

Ingredients

Quantity Ingredient
180g sweet potato
5g dried active yeast
20g caster sugar
30g butter, melted
475g strong bread flour, plus extra for dusting
5g fine sea salt
1 teaspoon olive oil

Method

  1. Preheat the oven to 210°C. Wrap the sweet potato in kitchen foil, put it on a baking tray and bake for around 45 minutes, or until soft. Remove and leave to cool, then peel and mash the potato with a fork, or use a stick blender to blitz it until smooth.
  2. Dissolve the yeast in a small bowl with 1 teaspoon of the sugar in 50ml warm water. Leave it to stand for a few minutes until it starts to foam on top. Put the sweet potato, melted butter, flour, salt and the rest of the sugar in the bowl of a stand mixer. Pour in the yeast mixture and 100ml water and mix, using the dough hook, for 8 minutes, or until smooth. Transfer the dough to a lightly oiled bowl and cover it with a tea towel. Leave it to rise in a warm place for about 1 hour, or until it has doubled in size.
  3. Line a baking tray with baking parchment and lightly dust it with flour. Turn the dough out onto a lightly floured work surface. Divide it into 6 equal pieces and roll each piece into a ball. Press each one down slightly with the back of your hand. Place the rolls on the prepared baking tray, cover with a tea towel and leave to prove for about 30–45 minutes, or until they start to puff up.
  4. Preheat the oven to 210°C and put a wire rack on the middle shelf of the oven. Brush the olive oil over a large ridged grill pan and heat it over a medium-high heat. Once hot, add the rolls in batches of 2 or 3 at a time and cook, pressing down on each one, so that they end up about 4cm thick. Cook for 3 minutes on each side, until golden brown. Transfer to the oven and bake directly on the wire rack for 10 more minutes. Transfer to a wire rack and leave to cool.
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