Erin McKenna, founder of BabyCakes NYC, brings back bagels, croissants and rolls for vegan and gluten-sensitive eaters in Bread and Butter.
Although these rolls make a nice year-round addition to dinnertime, they were actually created for your Thanksgiving table. You can use fresh sweet potatoes and mash them up for this recipe to give it even more depth of flavor, and if sage is not your thing, both rosemary and thyme are excellent substitutes.
- Line a baking sheet with parchment paper, dust with cornmeal, and set aside.
- In a small bowl, combine the warm rice milk, agave nectar, and yeast. Stir once and set aside to proof until it bubbles, about 10 minutes. Whisk in the oil and sweet potato.
- In a medium bowl, whisk together the oat flour, potato starch, baking powder, baking soda, xanthan gum, and salt. Pour in the yeast mixture and, using a rubber spatula, stir until it is the consistency of a sticky dough. Fold in the sage.
- Using a ½-cup measuring cup, scoop heaping portions of batter onto the prepared baking sheet and shape into squares. Leave no more than ½ inch between each roll on the pan. Cover the baking sheet with a dish towel and let the rolls rise for 1 hour.
- Preheat the oven to 400°F.
- Bake the rolls for 10 minutes, and then rotate the baking sheet 180 degrees. Bake until the crust is golden and a toothpick inserted in the center comes out clean, about 6 minutes. Let the rolls cool on the pan for 10 minutes before serving.
Reprinted from Bread & Butter. Copyright © 2015 by Erin McKenna. Food photographs by Davide Luciano, copyright © 2015 by Davide Luciano. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.