In a large bowl, stir the warmed milk and brown sugar together until dissolved.
Stir in the yeast and let sit for 10 minutes. The yeast should activate and start to form a foamy layer on top.
In a separate medium bowl, whisk together the gluten-free flour, salt, baking powder, baking soda, and cream of tartar. Set aside.
In the bowl with the yeast mixture, add the mashed sweet potato, egg, melted butter, and apple cider vinegar. Stir until well combined.
Using a mixer with a dough hook attachment, slowly mix the dry ingredients into the wet ingredients on low speed. Use a spatula to scrape down the sides and bottom of the bowl to make sure all the dry ingredients are fully mixed in. Increase mixer speed to medium and continue to knead the dough for 5 minutes.
Spray a separate large bowl with non-stick cooking spray and transfer the dough to the new bowl using a greased spatula. This new bowl should have enough space for the dough to grow to almost double in size. Spray a large piece of food-safe plastic wrap with cooking spray and cover the bowl with the oil side down. Set the bowl aside for 1 hour to 1 ½ hours to allow the dough time to almost double in size. The dough should be kept in a warm (slightly warmer than room temperature) draft-free area.
Line a large baking sheet with parchment paper and set aside.
Once the dough has risen, lightly sprinkle gluten-free flour on a table or silicone baking mat. Transfer the dough to the surface and gently fold the dough over a few times to work out large air bubbles. Handle the dough gently. Spray your hands with non-stick cooking spray or lightly sprinkle on gluten-free flour to prevent the dough from sticking to your hands.
Gently roll the dough in your hands to form 8 round rolls, each weighing about 130 grams. Do not add flour to the dough and be careful not to add too much flour to your work surface. Too much can dry out the rolls.
Place rolls at least 2 inches apart on the prepared baking sheet. Spray a large piece of food-safe plastic wrap and cover the tray of dough rolls. Set this aside for 1 hour to 1 ½ hours to allow the rolls to rise again.
Right before the rolls are ready to bake, preheat the oven to 350°F.
For form the egg wash, whisk together the egg and water. Lightly brush over the rolls right before baking.
Bake for 17 to 19 minutes or until the internal temperature reaches 180°F.
Optional: Brush melted butter over rolls when they first come out of the oven.
Let the buns cool before cutting and serving. If you cut the buns when they’re still hot, this could cause the buns to dry out.
Notes
For this recipe, you want a gluten-free flour with the right texture and taste. I prefer to use Cup4Cup Multipurpose Flour Blend (a rice flour blend) for rolls since it bakes up with a pleasant taste that isn’t gritty. Do not use an oat or nut flour as the buns won’t rise properly.
The gluten-free flour needs to contain xanthan gum. If the gluten-free flour you choose does not include that or guar gum, add 1 teaspoon to the dry ingredients.
Use a food scale to accurately measure ingredients like flour and making sure the rolls are the same size so they bake at the same speed. For making 8 rolls, each roll will be about 130 grams.
Mash the sweet potatoes until no large, hard chunks are left. If you’re able to puree the sweet potato without adding any extra liquid, that’s even better. Do not add any water, oil, or spices to the sweet potatoes.
Your baking sheet should be at least 21 x 15 inches to give the rolls space to rise without sticking to each other.
The wet ingredients should be at room temperature. Adding them in cold will negatively affect the yeast.
If your house tends to be cold and dry, preheating the oven to 200°F, turn it off, prop the door open, let the oven sit empty for 10 minutes, then place the dough inside to rest in the covered sprayed bowl or on the covered baking tray. Leave the oven door propped open the entire time the dough is rising. You just want a warm (not hot), draft-free place for your dough to rise. If you’re making these buns in a warm environment (or a hot summer day), then letting the dough rise at room temperature should be fine.
After the dough rises, all handling of the dough should be light. Do not knead the dough after rising. You can gently fold it over several times to remove large air pockets and roll it in your hands to create round balls.
If the dough is sticking to your hands, lightly spritz them with non-stick cooking spray or lightly dust with gluten-free flour.
To store: These buns can remain at room temperature stored in an airtight food-safe container for up to 3 days.
To freeze: The buns can be frozen for up to two months.
Mama says, “Make sure to always check your labels!