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!
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- 1 packet Red Star active dry yeast
- 2 1/2 cups all-purpose gluten-free flour mix
- 1/4 cup tapioca starch*
- 3 T ground golden flax**
- 1 teaspoon xantham gum
- 1 1/4 t sea salt
- 3 T brown sugar, packed
- 2 T light tasting oil of choice
- 3 eggs, room temperature
- 1/2 cup warm water
- 1/4 cup orange juice***
- 3/4 cup smoothly mashed sweet potato****
- 1 T grated orange zest
- 1 lightly beaten egg
- (for egg wash)
- * Also referred to as tapioca flour - arrowroot starch or cornstarch will work too
- ** You can also use regular ground flax, millet flour
- or sorghum flour.
- *** Fresh, from a zested orange
- **** Bright orange flesh with darker skin - resist the urge to add extra sweet potato as the rolls wont rise well otherwise.
- Grease a 9 x 13 inch metal baking pan.
- In a standing mixer (paddle attachment) combine the flour, tapioca starch, ground flax, xanthan gum, sea salt, brown sugar, and yeast.
- Add the the oil, eggs, warm water, orange juice, sweet potato puree, and orange zest.
- 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.
- 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.
- 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.
- Preheat oven to 375° F.
- Bake the rolls on the center rack for 10 minutes. Remove the rolls from oven and quickly brush the tops with a beaten egg.
- 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.
- 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/