All I need to say about these rolls is that the girls demanded them for breakfast the morning after I made them. I didn't think they would like these for breakfast, but the last crumb was barely scarfed before the girls asked for more! This recipe is based on the one I found here.
2 1/2 cups GF flour blend
2 tbsp. ground flax seed
1 3/4 tsp. yeast
1 tsp. salt
2 tsp. xanthan gum
4 tbsp. sugar
1 cup sweet potato puree
1/2 cup warm water
3 tbsp. canola oil
2 beaten eggs
Preheat oven to 375 degrees. Coat a baking sheet with cooking spray, or coat 8 mini-loaf tins with cooking spray. Set aside.
Sift together the flour through the xanthan gum. Combine the potato puree through the eggs. Add the wet ingredients to the dry ingredients and beat on low for 4 minutes.
Fill mini-loaf tins halfway with batter. Or, coat an ice cream scoop with cooking spray and scoop the batter onto a greased cookie sheet to make rolls. Cover and let rise until doubled.
Bake about 15 mintues or until lightly browned. Remove to a wire rack to cool slightly. Serve warm.