1/2 cup water (100 to 110 degrees F)
1 teaspoon whole cane sugar
1 package active dry yeast (2 1/2 teaspoons)
1 cup almond milk, warmed
1/4 cup agave nectar
2 tablespoons virgin coconut oil
1 cup cooked & whipped sweet potatoes (about 2 medium baking potatoes)
2 1/2 cups brown rice flour
1/2 cup tapioca flour
1 1/2 teaspoons xanthan gum
1 teaspoon sea salt
virgin coconut oil
whole cane sugar
1. Place the warm water, yeast, and sugar in a large bowl. Stir to dissolve the yeast. Let stand about 5 or until foamy and bubbly.
2. In a small pot gently warm the almond milk, agave nectar, and coconut oil. Be very careful not to get too hot; 100 degrees F is a good temperature. If it gets too hot it will the yeast and your rolls wont rise.
3. Add mixture to the yeast and water and whisk well. Then add the whipped potatoes. Beat wet ingredients together using an electric mixer.
4. In separate bowl, mix together the brown rice flour, tapioca flour, xanthan gum, and sea salt. Add dry ingredients to the wet and continue to beat with the electric mixer until completely combined, about 2 minutes.
5. Form dough into a ball and roll out onto a floured surface (using brown rice flour). Roll dough into a large rectangle.
6. Spread coconut oil over the entire surface with your hands (about a 1/4 cup). Then sprinkle whole cane sugar over the top of the oil (about 1/4 to 1/2 cup). And lately, sprinkle 2 to 4 tablespoons cinnamon over the sugar.
7. Now you are ready to roll. Be sure to have pans out and greased with coconut oil. Set aside. Now take the long end of the dough and begin to roll. Keep it tight and when you get to the end pinch the dough together all long the length of the roll.
8. Use a serrated knife to cut dough into rolls. make a cut every 1 1/2 to 2 inches. Place rolls in the pan. Cover with wax paper and let rise in a warm spot for about 45 minutes.
9. Preheat oven to 350 degrees F. After rolls have risen, place pan, uncovered, in the oven for approximately 30 to 35 minutes.