Everyone loves the original Gluten Free Pull-Apart Potato Rolls. Now, you’ll love this new larger, fluffier, and dairy-free version using sweet potatoes. The sweet potatoes give them that perfect amount of additional sweetness. As one recipe tester stated, “These rolls are between bread and a biscuit, but better!”
Gluten Free Sweet Potato Rolls (Dairy-Free)
Tender gluten free sweet potato rolls you can simply pull apart and serve with a meal or make into a sandwich for breakfast or lunch.
- 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 to 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)
- 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
- Add the sweet potatoes to a medium-sized saucepan and cover with water, at least 1 inch over the potatoes. Bring to a boil and lower heat. Allow to low boil for 15 minutes. Drain, reserving the water. Mash the potatoes. (I used a handheld blender.) Measure out 1/2 cup and set aside. Store leftovers, covered in the refrigerator.
- 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.
- Add the mashed sweet potatoes, yeast mixture, eggs, salt, vinegar, and 1 cup flour mixture. Beat until the batter is smooth. Add the remaining flour and beating air into the dough, about 5 minutes. Scoop into one pile, cover, and allow to rise in a warm environment (80°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 oven to 375°F while the dough rises.
- 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. 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 ziplock bag. I like to slice them prior to freezing.
*1 medium sweet potato makes about 1 cup of mashed potatoes
To Make the Breakfast Sandwich:
Fry an egg (I used an English muffin mold to form a round shape), add a thinly sliced piece of cheddar cheese or shredded cheese (Dairya or Follow Your Heart brands for dairy-free) on top and cover until it melts. Slice the roll in half and butter each side, if desired. Invert the egg onto the bottom of the roll with the cheese side down. Top with gluten free bacon (Hormel Black Label, Hormel Natural Choice, or Applegate) and the other half of the roll.
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