Gluten-Free Sweet Potato Dinner Rolls Recipe (Dairy-Free)

Ingredients:

• 1 small to medium sweet potato, peeled and cut into 3/4-inch chunks
• 3/4 cup warm water from boiled potatoes, heated to 110–115°F
• 2 1/2 teaspoons instant yeast (SAF)
• 1/3 cup soft gluten-free dairy-free margarine (Earth Balance)
• 1/3 cup granulated sugar
• 2 large eggs, at room temperature
• 1 cup brown rice flour (or white rice flour)
• 1 cup potato starch (or cornstarch)
• 1 cup cornstarch (or potato starch or tapioca flour)
• 1 3/4 teaspoons xanthan gum (or guar gum for corn-free)
• 1 1/4 teaspoons salt
• 1 teaspoon apple cider vinegar

Instructions:

1. Place the sweet potato chunks in a medium saucepan and cover with water by about 1 inch. Bring to a boil, then reduce to a gentle boil and cook for 15 minutes, until tender. Drain the potatoes, reserving the cooking water. Mash the potatoes until smooth and measure out 1/2 cup; refrigerate any extra mashed sweet potato for another use.
2. Warm 3/4 cup of the reserved potato water to 110–115°F. Stir in the instant yeast and set aside until foamy, about 5–10 minutes. Do not exceed 120°F or you may kill the yeast.
3. In the bowl of a stand mixer, cream the dairy-free margarine and sugar on medium speed until light and fluffy, about 3–4 minutes.
4. Meanwhile, whisk together the brown rice flour, potato starch, cornstarch, xanthan gum, and salt in a separate bowl; set aside.
5. Add the mashed sweet potato, yeast mixture, eggs, apple cider vinegar, and 1 cup of the flour mixture to the creamed margarine and sugar. Beat until smooth. Add the remaining flour mixture and continue beating until the dough is well combined and slightly aerated, about 4–5 minutes. The dough will be wetter than traditional wheat dough.
6. Gather the dough into one mass, cover the bowl, and let the dough rise in a warm spot (about 80°F) until doubled in size, roughly 40 minutes.
7. Grease an 8- or 9-inch round cake pan. Lightly deflate the risen dough and portion it into seven heaping 1/2-cup scoops for large rolls, or eight to nine 1/3-cup scoops for medium rolls. Place the mounds in the prepared pan, smoothing the tops with moistened fingertips. Cover and let rise for another 15–20 minutes, until nearly doubled in size.
8. Preheat the oven to 375°F while the dough finishes its second rise.
9. Bake on the center rack for about 22 minutes, until the tops are golden brown and the rolls sound hollow when tapped.
10. Remove the pan from the oven and invert the rolls onto a clean cloth or pot holder, then flip them back onto a wire rack to cool slightly. Allow rolls to cool for 5–10 minutes before serving. Once fully cooled, store leftovers in a resealable bag and freeze if desired; slicing before freezing makes reheating easier.

Tips and Serving Suggestions