Potato Bread Rolls

There's something euphoric about a sweet delicious potato roll along side mashed potatoes, green beans, or corn.  Good old fashion home-style cooking.  I was having a craving for potato rolls today so I decided to bake some up and it went really well!!  These bad boys are great smothered in Earth Balance Buttery Spread and some honey.

Potato Bread Rolls

1 1/2 Cups All Purpose Gluten Free Baking Flour
1/4 Cup Potato Flour
1/4 Cup Potato Starch
1/3 Cup Soymilk Powder
1/3 Cup Potato Flakes (instant potatoes)
1 1/2 tsp Xantham Gum
1 tsp Salt
1/2 tsp Baking Soda
1/4 tsp Soy Lecithin Granules
2 Tbsp Natural Can Sugar
3 Tsp Ener-G Egg Replacer + 4 Tbsp Water (Equivalent to 2 eggs)
2 Tbsp Melted Coconut Oil
1 tsp Vinegar
1/2 Cup Tonic Water
1/2 Cup Water

Preheat oven to 350F. 

Mix dry ingredients in an electric mixer and stir to combine.  In a medium bowl, mix all the wet ingredients together and whisk together.  Add the wet into the dry ingredients in the mixer.  Stir on the slowest speed to incorporate all the wet into the dry.  Stir for a minute, just until well combined being careful not to over mix.  Grease a muffin pan with the oil of choice (earth balance for me) and start dividing dough. 

 Easiest way is to split the dough in halves until you have enough to fill your muffin pans.  I was able to split the dough enough to fill one and a half pans, about 18 muffins.  Bake for 20-25 mins, or until bottoms of rolls are golden brown and a toothpick inserted comes out clean.  Serve warm with Earth Balance Buttery Spread and honey or agave.