Gluten Free Sweet Potato Buns Recipes

VEGAN SWEET POTATO ROLLS - SOFT HERB DINNER ROLLS

Steps:

• Mix the yeast and warmed non dairy milk and let sit for 5 mins
• Add the sweet potato puree and 1/2 cup of flour and mix in, whisk until no lumps. Cover and let sit for at least 30 mins.
• Add oil, 2 cups of flour*, salt and herbs. Lightly mix the salt and herbs into the flour before mixing into the wet. (Start with 1.5 cups if your sweet potato puree/mash is less moist or if using more whole grain flours)
• Add flour 1/4 cup at a time and make a lightly sticky dough. If you you work it too much with your hands it will get stickier. You just want a cohesive lightly sticky state.
• Cover and let rise until doubled in size, 45 mins or longer. (You can shape the dough into rolls after 15 mins of rising and freeze them to bake later. To bake, let the frozen rolls thaw and rise in a warm oven (about 3 hours). Bake once they have risen to about double)
• Divide the dough into 8 or 10 equal parts. shape into rolls, by rolling between your hands and pulling on the sides (see video). Place in a greased/parchment lined stoneware pan or cast iron skillet.
• Brush the tops with oil, then let rise for 20-25 mins until almost doubled. Meanwhile preheat the oven to 385 degrees F (200 C).
• Bake at 385 deg F for 21-22 min. Remove from the oven and Brush with vegan butter or oil and serve. (You can also freeze baked rolls. Cool completely, wrap in foil and freeze. To reheat, thaw for a few hours, then bake at 300 F for 10-12 mins).To make these into sweet rolls. Omit the herbs, use 3/4 tsp salt, add 4 tbsp sugar or sweetener with the sweet potato puree. Add 1 tsp spices like cinnamon or pumpkin pie spice.

GLUTEN FREE POTATO BREAD ROLLS

Steps:

• Combine warm water, yeast and half the sugar. Allow to stand for 10 minutes.
• Add oil and potatoes to yeast mixture.
• Stir in 1 cup potato flour along with salt.
• Add 2 beaten eggs.
• Beat 1 minute with wooden spoon.
• Stand in warm place until mixture forms a sponge. It willrise and look foamy.
• Add rest of flour to make a firm dough.
• Stand in warm place until doubled in bulk.
• Using extra potato flour, shape dough into rolls. Place on lightly oiled oven trays.
• Cover with plastic wrap.
• Stand in warm place and let rise.
• Uncover and glaze with beaten egg (whole egg).
• Bake at 190 deg C for 10-12 minutes.

GLUTEN FREE SWEET POTATO BUNS

Steps:

• In a measuring cup dissolve sugar in warm water, sprinkle on yeast, cover with saran wrap and set aside.
• In a small bowl mix together brown rice flour, tapioca starch, baking powder, baking soda, guar gum and salt.
• Grind oats, almonds and chia in a clean coffee grinder or blender until they are very fine and mix in well with dry ingredients until there are no lumps.
• In bowl of electric mixer add cooked sweet potato, honey, butter or coconut oil, and eggs. Mix well then add proofed yeast mixture. Add dry ingredients 1 cup at a time until mixed well.
• Push all ingredients down sides of bowl to be sure there's no dry spots then beat on medium-high for 3 minutes. Mixture should be very creamy and thready looking. Add water 1 tablespoon at a time until proper texture is reached.
• With a cookie scoop, place mixture into 2 muffin top pans, flatten with the back of a spoon warmed in water.
• Sprinkle with sesame seeds if you like them.
• Bake at 375 for 20-25 minutes until the outside is very golden.
• Let sit for ten minutes before removing from pans to complete cooling on racks.