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1
Combine the warm water, sugar, and yeast in the bowl of a stand mixer fitted with the paddle attachment (not bread hook).
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2
Use a wooden spoon or whisk to mix well.
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3
Make sure the yeast is completely dissolved.
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4
Whisk together the flour mix, xanthan gum, and salt.
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5
Set aside.
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6
Add the mashed potatoes, melted shortening, and rice milk powder to the yeast mixture.
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7
Beat on medium speed for about 1 minute.
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8
Add the egg replacer and mix on medium speed until smooth, 1 minute more.
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9
Add the flour mixture to the yeast mixture in two batches, and mix well on medium speed, until the dough is coming together, about 1 minute.
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10
Grease two 9-inch round cake pans liberally with vegetable shortening.
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11
Using a rubber spatula, turn out the dough onto a well-floured board.
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12
Sprinkle the top of the dough with flour mix, pat into a disk, and cut in half.
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13
Roll the dough into two 12-inch logs.
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14
Cut one log into 12 pieces.
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15
Roll the pieces vigorously between your hands into 12 smooth balls.
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16
Place the balls in the first pan.
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17
Its fine if theyre touching.
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18
Repeat with the remaining log.
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19
Spray the rolls with baking spray.
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20
Cover the pans with clean dish towels or cloth napkins.
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21
Put a pan of very hot water in the bottom of the oven.
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22
Place the rolls in the oven and let rise for 1 hour.
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23
Remove all of the pans from the oven and preheat the oven to 400F.
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24
Once the oven is preheated, spray the rolls again with baking spray and bake for about 25 minutes, or until golden on top.
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25
Remove from the oven.
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26
You may spray them once more with baking spray to keep them soft, or leave as is for a slightly harder roll.
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27
Serve warm or at room temperature.
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28
To freeze, let them cool completely, then store in a gallon-size freezer bag.
