Rosemary Sweet Potato Dinner Rolls {GF/DF}

I came across this recipe for rolls from Free Eats and couldn’t wait to try it!  Her promise of soft rich rolls that were allergy friendly had me swooning.  I made a few slight modifications to tailor them to my holiday feast.  These Rosemary Sweet Potato Dinner Rolls are sure to delight your tastebuds!

Rosemary Sweet Potato Dinner Rolls

Hint’s of sweetness from honey and apple cider pairs perfectly with the sweet potato and fresh Rosemary.  These are super easy to make and your whole family will love them.  They also are perfect for those leftover ham and turkey sandwiches.

Ingredients for Rosemary Sweet Potato Dinner Rolls:

1 Pack Active Dry Yeast

4 Eggs, room temperature

3 Tablespoons Honey

1 Tablespoon Oil

1/2 cup Water, warm about 120*

1/2 Cup Apple Cider or Orange Juice

1 Teaspoon Salt

1 Spring Fresh Rosemary, leaves removed and minced

1 Cup Mashed Sweet Potato (about one large sweet potato)

2 1/2 Cups Gluten Free Flour Blend (must contain Xanthan Gum if not add 1 Teaspoon Xanthan Gum)

In a measuring cup or small bowl dissolve the water, active dry yeast and honey; then allow the mixture to “wake up” about 5 minutes.  This also tests the yeast to ensure it’s still good.  If it’s not looking like a bubbling mess; then it’s bad yeast.  Those beautiful bubbles are what’s going to give your Rosemary Sweet Potato Dinner Rolls the light and fluffy texture.

Using a stand up mixer combine the mashed sweet potato, rosemary, eggs, apple cider and oil; blend until smooth.  Next add the salt, and GF Flour Blend and the yeast mixture.  Blend on medium until combined.

Rosemary Sweet Potato Dinner Roll Dough

Using a measuring cup measure about 1/3 Cup of the dough for each roll.  Place the dough in a pan with non-stick spray.  I used a round cake pan but you can use whatever pan you like.  Spray the tops of the rolls with non-stick spray then cover the pan with plastic wrap.  Allow the rolls to rise in a warm place for about 1 hour until double in size.

Rosemary Sweet Potato Dinner Rolls from Sassy Southern Yankee

Rosemary Sweet Potato Dinner Rolls

Uncover the rolls and coat with a bit of beaten egg wash to help with the browning.  Bake the Rosemary Sweet Potato Dinner Rolls in a *375 degree oven for 25-30 minutes until the rolls are puffed up and cooked through.

Rosemary Sweet Potato Dinner Rolls {Gluten Free} with butter

Rosemary Sweet Potato Dinner Rolls {Gluten Free}
Author: 
Recipe type: Dinner Rolls
Cuisine: Holiday
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Rosemary Sweet Potato Dinner Rolls are sure to delight your tastebuds! Hint's of sweetness from honey and apple cider pairs perfectly with the sweet potato and Fresh Rosemary.
Ingredients
  • 1 Pack Active Dry Yeast
  • 4 Eggs, room temperature
  • 3 Tablespoons Honey
  • 1 Tablespoon Oil
  • ½ cup Water, warm about 120*
  • ½ Cup Apple Cider or Orange Juice
  • 1 Teaspoon Salt
  • 1 Spring Fresh Rosemary, leaves removed and minced
  • 1 Cup Mashed Sweet Potato (about one large sweet potato)
  • 2½ Cups Gluten Free Flour Blend (must contain Xanthan Gum if not add 1 Teaspoon Xanthan Gum)
Instructions
  1. In a measuring cup or small bowl dissolve the water, active dry yeast and honey; then allow the mixture to "wake up" about 5 minutes. This also tests the yeast to ensure it's still good. If it's not looking like a bubbling mess; then it's bad yeast. Those beautiful bubbles are what's going to give your bread the light and fluffy texture.
  2. Using a stand up mixer combine the mashed sweet potato, eggs, apple cider and oil; blend until smooth. Next add the salt, Fresh Rosemary, GF Flour Blend and the yeast mixture. Blend on medium until combined.
  3. Using a measuring cup measure about ⅓ Cup of the dough for each roll. Place the dough in a pan with non-stick spray. I used a round cake pan but you can use whatever pan you like. Spray the tops of the rolls with non-stick spray then cover the pan with plastic wrap. Allow the rolls to rise in a warm place for about 1 hour until double in size.
  4. Uncover the rolls and coat with a bit of beaten egg wash to help with the browning. Bake in a *375 degree oven for 25-30 minutes until the rolls are puffed up and cooked through.

 

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