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5 from 1 vote

Bolo de Caco Portuguese Bread Rolls

How to make the best traditional Bolo de Caco. Our easy healthy Portuguese Roll recipe is made with sweet potatoes and cooked in a skillet.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: Portuguese
Keyword: bolo de caco, portuguese bread rolls
Servings: 8
Calories: 270kcal


  • measuring cups
  • measuring spoons
  • saucepan
  • Stand Mixer
  • Skillet
  • spatula
  • baking sheet
  • Cooling Rack


  • 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


  • 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.
  • 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.
  • 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.
  • Heat the oven to 350 F with a rack in the middle position. Line a rimmed baking sheet with parchment paper.
  • 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.
  • 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.
  • 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.


Calories: 270kcal | Carbohydrates: 50.2g | Protein: 5.9g | Fat: 4.9g | Saturated Fat: 2.8g | Cholesterol: 11mg | Sodium: 474mg | Potassium: 420mg | Fiber: 3.2g | Sugar: 2.5g | Calcium: 17mg | Iron: 3mg