Sweet Potato Rosemary Rolls

I love sweet potato anything, so when I saw this recipe for sweet potato rosemary rolls I knew I wanted to make them for Thanksgiving!  I adapted the recipe from Jennifer Katzinger's Flying Apron's bakery cook book.  These rolls turned out flavorful and chewy.  They are pretty dense though, so if you make them small they are the perfect size!

Ingredients

• 1 cup of lukewarm water (about 94 degrees F.)
• 1/2 tsp of yeast
• 1/4 cup of extra virgin olive oil
• 1/4 cup of maple syrup
• 2 1/2 cups of brown rice flour
• 2 cups of garbanzo bean flour
• 1/4 cup of ground flax meal
• 2 tbs of chopped fresh rosemary
• 1 tsp of fresh sea salt (plus some more for the top of the rolls)
• 3/4 tsp of xanthan gum
• 1 cup of sweet potato puree
• 1 large egg, beaten

Directions

1. Preheat the oven to 325 degrees F.
2. In a bowl, mix together the water and yeast, then the oil and maple syrup.  Let sit until the yeast is activated and bubbling.
3. In another bowl, mix together the dry ingredients: rice flour, garbanzo flour, flax meal, rosemary, salt, and xanthan gum.
4. When yeast is ready, slowly mix in half the dry ingredients into the wet ones using a spatula.  
5. Mix in the egg and sweet potatoes, then add the rest of the dry ingredients.
6. Transfer the dough to your work surface to kneed a few times.  The dough will be very sticky so make sure to flour your work surface and put some olive oil on your hands!  
7. Make into a loaf and cut into 16 small chunks of dough.  Turn each one into a ball and place on a parchment paper lined baking sheet.  Put a tiny slit on top of each roll.
8. Bake in the oven for about 40 minutes (keep an eye on them as ovens vary!)  When the rolls are close to being done, brush some olive oil on top and sprinkle some kosher salt on top and put back in the oven to make them golden.
9. When rolls have turned gold, take them out, let cool, and enjoy with some Earth Balance butter!