Gluten-Free Sweet Potato Rolls

Ingredients

• 1 1/4 cups mashed cooked sweet potato, cooled
• 3 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 teaspoon xanthan gum (omit if blend already contains it)
• 1/4 cup granulated sugar
• 2 1/4 teaspoons instant yeast
• 1 teaspoon fine sea salt
• 1/2 cup whole milk, warmed
• 4 tablespoons unsalted butter, melted and cooled
• 2 large eggs
• 1 tablespoon unsalted butter, melted, for brushing

Method

1. 1

   In the bowl of a stand mixer, whisk together the gluten-free flour blend, xanthan gum, sugar, instant yeast, and salt.

2. 2

   Add the mashed sweet potato, warm milk, melted butter, and eggs to the dry ingredients. Mix with the paddle attachment on medium speed until a thick, sticky, uniform dough forms, about 3 minutes.

   3:00 · Mix dough
3. 3

   Scrape the dough into a greased bowl, cover with plastic wrap, and let rise in a warm spot until puffy and increased in size by about half, 45 to 60 minutes.

4. 4

   Grease a 9-inch round or square baking pan. With wet or oiled hands, divide the dough into 12 equal portions and shape each into a smooth ball, placing them in the prepared pan.

5. 5

   Cover the pan loosely with plastic wrap and let the rolls rise in a warm spot until visibly puffed and touching, 30 to 40 minutes.

6. 6

   Preheat the oven to 350°F.

7. 7

   Bake the rolls until golden brown on top and a toothpick inserted into the center comes out clean, 25 to 30 minutes.

   25:00 · Bake rolls
8. 8

   Remove from the oven and brush the tops immediately with the remaining melted butter.

9. 9

   Let the rolls cool in the pan for 10 minutes before serving warm.

   10:00 · Cool rolls