In the words of a member, “These rolls are between bread and a biscuit, but better!” You can make these gluten free pumpkin dinner rolls in your kitchen using potatoes, sweet potatoes, or fresh pumpkin. They’re something special.
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Gluten Free Pumpkin Dinner Rolls
- 1/2 cup freshly pureed boiled pumpkin cooled (See instructions below.)
- 3/4 cup warm water from boiled potatoes heated to 110 to 115°F
- 2-1/2 teaspoons instant yeast SAF
- 1/3 cup soft gluten-free dairy-free margarine Smart Balance
- 1/3 cup granulated sugar
- 2 large eggs* at room temperature
- 1 cup brown rice flour or white
- 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
- 1 egg beaten, for egg wash (optional)
- 1 teaspoon water for egg wash (optional)
To Make the Fresh Pumpkin Puree:
Rinse the pumpkin, cut in half, and scoop and scrape out the pith and seeds.
Remove the rind using a sharp knife and cut into cubes.
Transfer to a saucepan, cover with water and bring to a boil over high heat. Cook until soft, 20 – 25 minutes, depending upon the size of the cubes. Drain. (When you book your potatoes, which you can use for mashed potatoes, reserving at least 3/4 cup of water, you may wish to reserve more if you have a lot of pumpkin so that you can make this recipe again. Just freeze the leftover water.) Puree the pumpkin in a food processor, hand blender, or countertop blender. Set 1/2 cup of pureed pumpkin aside.
To Make the Dinner Rolls:
Add the yeast to the warm potato water and stir. (Be sure the water is not over 120°F.) Set this mixture aside and until foam forms on top, 5 to 10 minutes.
In the bowl of your electric mixer, cream the butter and sugar until light and fluffy, about 4 minutes.
While the above mixes, whisk together the rice flour, potato starch, cornstarch, xanthan gum, and salt; set aside.
To the butter-sugar mixture, add the pumpkin puree, yeast mixture, eggs, salt, vinegar, just 1 cup of the dry mixture and beat on medium speed just until the batter is smooth. Add the remaining flour and beat for 5 minutes. Scoop together into one pile, cover, and allow to rise in a warm environment (80 85°F) until double in size, about 40 minutes.
Oil an 8 or 9-inch round cake pan; set aside.
Lightly pokes holes in the dough to cause it to collapse. Scoop seven 1/2-cup or eight to nine 1/3 cup heaping mounds of dough into the prepared pan. Smooth out the tops with water moistened fingertips. Allow the dough to rise until almost doubled in size, 15 – 20 minutes.
Preheat the oven to 375°F while the dough rises.
Whisk together 1 egg and 1 teaspoon of water to create an egg wash. Using a pastry brush, baste the top of the rolls with egg wash. This step is optional but aids in browning.
Bake rolls on the center rack of the oven for 22 minutes or until golden brown.
Invert rolls onto a clean pot holder covered hand or silicone glove. Then, invert onto a wire rack to cool. Allow the rolls to cool for 5 – 10 minutes before serving. Once completely cool, you may freeze leftovers in a resealable zipper storage bag. I like to slice them open prior to freezing.
A 5-pound pumpkin yields about 2 cups of puree.
Substitute the 2 eggs with 1/4 cup liquid from a can of cannellini beans. Then, add 2 tablespoons extra margarine the existing margarine already in the recipe.