Sweet Potato Dinner Rolls
Updated Feb 15, 2021, Published Nov 21, 2014
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These pretty sweet potato dinner rolls complement any holiday meal. And the great news is that they’re easier to prepare than traditional gluten-filled rolls!
Sweet Potato Dinner Rolls
Ingredients
- 1 large sweet potato
- 2 tablespoons dry active yeast
- 2 tablespoons plus 2 teaspoons brown sugar, divided use
- 2 cups rice milk, or any milk of choice, very warm but not hot
- 3½ cups all-purpose gluten-free flour blend
- 2 teaspoons xanthan gum
- 2 teaspoons kosher or fine sea salt
- 1 tablespoon baking powder
- 3 large eggs, divided use
- ¼ cup dairy-free butter substitute, or butter, plus more for brushing the pans
Instructions
- Peel the sweet potato and cut into cubes. Place in a saucepan and add enough water to cover the potato by 2 inches. Bring to a boil and cook until soft, about 10 minutes. Drain and mash with a fork or potato masher. Let cool.
- Combine the yeast, 2 teaspoons brown sugar, and warmed milk in a small bowl and whisk to dissolve the sugar. Let sit for 6-8 minutes or until the mixture is foamy and has increased in volume.
- Combine the flour, xanthan gum, salt, and baking powder in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium-low to combine. Add the yeast mixture, 2 eggs, melted butter substitute (or butter), 2 tablespoons brown sugar, and mashed sweet potato. Mix on medium-low until combined. Scrape down the sides of the bowl, turn the mixer on high, and mix for 3 minutes. You should have a very thick, smooth batter.
- Brush 2 standard muffin pans with melted butter substitute (or butter) or spray with gluten-free nonstick cooking spray. Preheat the oven to 375ºF.
- Spoon the batter into the prepared muffin pans, filling the cups about ¾ full. Cover with clean kitchen towels and place in a warm, draft-free place to rise. Let rise for 45 minutes or until the dough has almost doubled in size.
- Beat the remaining egg with 1 teaspoon of water very well with a fork. Gently brush the tops of the rolls with the beaten egg. Bake for 17-18 minutes or until golden brown. Let cool in the pans for 15 minutes.
- The rolls can be made ahead: Bake them, let them cool in the pans, wrap with plastic wrap, and refrigerate for up to 2 days. Warm for a few minutes in a 350ºF oven before serving.
Nutrition
Calories: 102kcalCarbohydrates: 17gProtein: 2gFat: 3gCholesterol: 20mgSodium: 234mgPotassium: 79mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 0.2mgCalcium: 41mgIron: 0.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
What is a “Large” sweet potato? I have seen 4 pounders.
The average sweet potato serving size is about 130 grams and is approx. 5 inches long, so something larger than that would work. Typically I’d say the longer and thicker ones in the grocery store would be good.
will this recipe work without xanthan gum or is it essential?
They need the xanthan gum or you can try with another gum of your choice.