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

1. 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.

2. 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).

3. Meanwhile, stir together chicken and barbecue sauce.

4. Punch down dough. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Lightly grease a 13×9-inch baking pan.

5. 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.

6. 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.

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