Sweet Potato Rolls

(this is a good dinner roll, and a good way to use up extra
sweet potatoes)

1 3/4 cup brown rice flour
1 cup tapioca flour
3/4 cup amaranth flour
3 teaspoons xanthan gum
1/4 teaspoon cream of tartar
1 1/2 cups warm water (105-115 degrees)
1 package active dry yeast (gluten free)
3 tablespoons ground pecans
2 tablespoons whole, raw demerarra sugar
1 1/2 teaspoons salt
1 egg
1/2 cup cooked, mashed sweet potatoes or yams
5 tablespoons Earth Balance shortening

beaten egg
poppy seeds, sesame seeds or flax seeds (optional)

In a medium large bowl, combine the brown rice flour with the tapioca and amaranth flours, the xanthan gum and cream of tartar and blend well. Set aside.

In the large bowl of an electric mixer, pour in the water and then the yeast, and stir to blend. Let stand a couple of minutes to dissolve. Add the ground pecan meal, salt, sugar and egg, and beat well, using the paddle attachment. Then add the sweet potato and shortening. Pour in about half the flour mixture, and beat until well mixed. Slowly pour in the rest of the flour mixture, as you continue beating. Beat until the dough collects around the paddle in the center. Turn onto a board. Dust the dough lightly with tapioca flour (to prevent sticking) and form into a ball. With a knife, cut each piece in half, then cut each piece in half again, making four equal pieces. Form each piece into a ball, and with the knife again, cut each ball into 4 equal pieces. Place onto oiled baking sheets, or baking sheets covered with non-stick paper. Cover tightly with plastic wrap, and put in a warm place. Let rise about 1 hour.

Pre-heat the oven to 375 degrees. Just before baking, brush the rolls with some beaten egg and sprinkle with seeds, if desired. Cook about 25-30 minutes. (The rolls should be golden brown and firm to the touch). Makes 32 rolls.

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