Sweet Potato Gluten Free Rolls
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 114.9
- Total Fat: 2.9 g
- Cholesterol: 54.2 mg
- Sodium: 75.7 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 2.4 g
- Protein: 4.2 g
View full nutritional breakdown of Sweet Potato Gluten Free Rolls calories by ingredient
Introduction
Wheat free sweet rolls. Wheat free sweet rolls.Number of Servings: 48
Ingredients
-
7.5 cup All-Purpose Flour, Gluten-Free - Bob's Red Mill's (by MGALL4)
21 gram(s) Active Dry Yeast (by WJWHITNEY)
0.75 cup Bob's Red Mill Tapioca Starch (by IAMDIOSA)
5 tbsp Flax Seed, Cold Milled Golden Flax Seed by Flax USA
1 tbsp Bob's Red Mill Xanthan Gum (Thickener) 1 tbsp serving (by ADDICTED2DONUTS)
.75 tsp Salt
.6 cup, packed Brown Sugar
6 1tsp Canola Oil
1 large Egg, fresh, whole, raw
13 large Egg, fresh, whole, raw
12 fl oz Water, tap
2.25 cup Baked Yam- mashed (by NJGIRLDOC)
Tips
Eat the day they are cooked.
Directions
Directions:
1. Grease a 10 inch cake pan or 9 x 13 inch metal baking pan. Set aside.
2. In your standing mixer (paddle attachment) combine the flour, tapioca starch, ground flax, xanthan gum, sea salt, brown sugar, and yeast. Mix briefly to combine.
3. Add 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 (gluten-free dough is more like a “batter” because it shouldn’t come together like wheat bread dough). 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 1 ˝ inches apart so it has a bit of room to rise
6. Cover loosely with oiled plastic wrap and place in a warm (80 degree) place (I put mine on top of a warm toaster oven). Allow the rolls to rise until they are almost double in size: 60-75 minutes .
7. Preheat oven to 375 degrees 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. So that the tops of your rolls don’t get 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.
11. Freeze leftover rolls in heavy-duty plastic freezer bags. I make mine a few days ahead, freeze, and then thaw, wrap in foil and warm in the oven for the big day.
Serving Size: 48 Rolls
1. Grease a 10 inch cake pan or 9 x 13 inch metal baking pan. Set aside.
2. In your standing mixer (paddle attachment) combine the flour, tapioca starch, ground flax, xanthan gum, sea salt, brown sugar, and yeast. Mix briefly to combine.
3. Add 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 (gluten-free dough is more like a “batter” because it shouldn’t come together like wheat bread dough). 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 1 ˝ inches apart so it has a bit of room to rise
6. Cover loosely with oiled plastic wrap and place in a warm (80 degree) place (I put mine on top of a warm toaster oven). Allow the rolls to rise until they are almost double in size: 60-75 minutes .
7. Preheat oven to 375 degrees 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. So that the tops of your rolls don’t get 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.
11. Freeze leftover rolls in heavy-duty plastic freezer bags. I make mine a few days ahead, freeze, and then thaw, wrap in foil and warm in the oven for the big day.
Serving Size: 48 Rolls