Categories: Pizza/Flatbread
Ingredients
- 4 1/4 to 4 3/4 cups all-purpose flour
- 1 pkg. active dry yeast
- 1 cup milk
- 1 cup mashed, cooked sweet potato
- 1/3 cup butter, cut up
- 3 tbsp brown sugar
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp chili powder
- 2 eggs
- 2 1/2 cups shredded cooked chicken
- 1/2 cup barbecue sauce
- 1/3 cup sliced green onions
- 1 cup shredded Monterey Jack with jalapeno
Directions
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In a large bowl, combine 1 1/2 cups of the flour and the yeast. In a saucepan, heat and stir next 7 ingredients (through chili powder) just until warm; add to flour mixture long with eggs. Beat with a mixer on low 30 seconds, scraping sides of bowl. Beat on high, 3 minutes. Stir in as much of the remaining flour as you can.
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Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turn once to grease surface. Cover; let rise in a warm place until double in size (45 to 60 minutes).
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Meanwhile, stir together chicken and barbecue sauce.
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Punch down dough. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Lightly grease a 13×9-inch baking pan.
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Roll dough into an 18×12-inch rectangle. Spread chicken mixture over dough, leaving 1-inch unfilled along one long edge. Sprinkle with onions and cheese. Starting from filled long edge, roll up rectangle into a spiral. Pinch dough to seal seam. Slice rolls into 12 pieces. Arrange pieces in prepared pan. Cover; let rise in a warm place until nearly double in size, about 30 minutes.
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Preheat oven to 375. Bake about 35 minutes or until cooked through, covering with foil during last 10 minutes to prevent overbrowning. Cool in pan on a wire rack 5 minutes; remove from pan. Serve warm. Serve with additional barbecue sauce for dipping.