Sweet Potato Orange Dinner Rolls

Sweet Potato Orange Dinner Rolls
Terris of the Free Eats food blog loaned us this knock-out sweet potato dinner roll recipe to enjoy with holiday meals. Plus, it’s gluten free!
Write a review
  1. 1 packet Red Star active dry yeast
  2. 2 1/2 cups all-purpose gluten-free flour mix
  3. 1/4 cup tapioca starch*
  4. 3 T ground golden flax**
  5. 1 teaspoon xantham gum
  6. 1 1/4 t sea salt
  7. 3 T brown sugar, packed
  8. 2 T light tasting oil of choice
  9. 3 eggs, room temperature
  10. 1/2 cup warm water
  11. 1/4 cup orange juice***
  12. 3/4 cup smoothly mashed sweet potato****
  13. 1 T grated orange zest
  14. 1 lightly beaten egg
  15. (for egg wash)
  16. * Also referred to as tapioca flour - arrowroot starch or cornstarch will work too
  17. ** You can also use regular ground flax, millet flour
  18. or sorghum flour.
  19. *** Fresh, from a zested orange
  20. **** Bright orange flesh with darker skin - resist the urge to add extra sweet potato as the rolls wont rise well otherwise.
  1. Grease a 9 x 13 inch metal baking pan.
  2. In a standing mixer (paddle attachment) combine the flour, tapioca starch, ground flax, xanthan gum, sea salt, brown sugar, and yeast.
  3. Add the the oil, eggs, warm water, orange juice, sweet potato puree, and orange zest.
  4. Mix for 2-3 minutes on medium speed (adequate mixing is very important for gluten-free breads). The batter will be very thick and sticky and should NOT clear the sides of the mixing bowl - Add an additional tablespoon or two of warm water if the dough looks too dry.
  5. Using a greased muffin scoop, or large spoon, drop rounds of dough (4 tablespoons each) into prepared pan. Nestle the dough 11/2 inches apart so it has a bit of room to rise.
  6. Cover loosely with oiled plastic wrap and place in a warm (80° F) place. Allow the rolls to rise until they are double in size: 60-75 minutes.
  7. Preheat oven to 375° F.
  8. Bake the rolls on the center rack for 10 minutes. Remove the rolls from oven and quickly brush the tops with a beaten egg.
  9. Return rolls to the oven and bake for 40 more minutes or until deep golden brown. To prevent the tops of your rolls from getting too dark, loosely drape a piece of aluminum foil over the top for the last 10-15 minutes.
  10. Allow the rolls to cool in the pan briefly, then carefully turn them out and cool on a rack (to avoid soggy bottoms) for 20 minutes before serving. Serve warm.
The Health Journal http://www.thehealthjournals.com/