Holiday Sweet Potato Flour Rolls (gluten-free)
Yield: about 20 rolls
2 ¼ cups bread flour mix or other GF all-purpose baking mix
3/4 cup Zócalo Sweet Potato Flour
2 ¼ teaspoon active dry yeast
1 teaspoon Matiz Mediterraneo Sea Salt
1/2 cup chopped walnuts
1/3 cup dried fruit of choice (dried cranberries or raisins work well)
2/3 cup warm (110 degrees F) coconut milk/or non-dairy substitute/low fat milk
1 teaspoon apple cider vinegar
3 extra large eggs or 4 small eggs at room temperature
1/4 cup LA Organic Olive Oil
2 teaspoons orange zest
1/2 teaspoon water
In a medium bowl, whisk together all dry ingredients listed above. Warm up the coconut milk or non-dairy substitute to 110 degrees, use a thermometer to check the temperature.
In a standing mixer, mix together all of the wet ingredients listed above. Slowly add the dry ingredients to the wet and mix well, approximately 5 minutes.
Line a baking sheet with parchment paper. Use an oiled 2-inch spring scoop or ¼ cup measure to scoop out dough for the rolls. Oil your hands and round each ball of dough into a smooth mound and place on the baking sheet, about 1.5 inches apart.
Cover the rolls of dough with cling wrap or a warm wet kitchen towel and place in a warm space (70 degrees or warmer) and allow them to rise for one hour.
In a small bowl, mix the egg and water to make the egg wash. Once the rolls have risen, brush the egg wash over the entire top side of each roll. This is what makes the tops brown and shiny. Feel free to make slash marks for a more artisanal look.
Bake at 375 degrees for 20 to 25 minutes or until the inside temperature reaches about 190 degrees. Take the rolls out of the oven and let cool on a rack for 3 – 5 minutes before serving. Serve with butter and Zócalo Mesquite Raw Honey.
If you have leftover rolls (not likely!), store in a zip lock bag to keep fresh.