u003cstrongu003eCan I make these ahead of time?u003c/strongu003e

Yep! They’re actually awesome the next day. Store in a bag on the counter, then just re-warm in the oven for a few minutes.

u003cstrongu003eCan I freeze Gluten-Free Sweet Potato Dinner Rolls?u003c/strongu003e

Totally. Cool them completely, pop in a freezer-safe bag, and freeze. Warm up from frozen at 350°F for about 10 minutes.

Honestly, it’s key, but you could try ground flaxseed as a last resort. Results might be a bit less fluffy.

Yup, if you pick a nut-free plant milk and double-check your flour blend.

I have! Just drain off extra liquid and mash smooth. Fresh tastes better, though.

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Roast the sweet potato: Pierce a large sweet potato, wrap in foil, and bake at 400°F for 45-60 minutes until soft. Cool, then mash into 1 cup puree.
Activate yeast: In a small bowl, combine warm milk, sugar, and yeast. Let sit until foamy, about 5-10 minutes.
Combine ingredients: In a large bowl, mix sweet potato puree, melted butter, and eggs until smooth. Add foamy yeast mixture.
Mix dry ingredients: In another bowl, whisk together brown rice flour, potato starch, tapioca starch, baking powder, and salt. Gradually stir dry ingredients into the wet mixture until just combined.
First rise: Transfer dough to a greased bowl, cover, and let rise in a warm place for 45-60 minutes.
Shape rolls: With wet hands, divide dough into 12-15 pieces, shape into balls, and place in a greased baking dish. Cover and let rise for 30-45 minutes.
Bake: Preheat oven to 375°F. Brush rolls with egg wash. Bake for 18-22 minutes until golden and internal temp reaches 190°F.
Cool and serve: Brush with melted butter after baking, let cool for 5 minutes, then serve warm.

Make-ahead options include roasting sweet potatoes up to 3 days ahead or shaping rolls and refrigerating overnight.