Potato rolls may very well be one of the biggest staples of holiday baking. Those mouthwatering little rolls fresh from a hot oven are enough to send your taste buds into overdrive. But is it the same for gluten free potato rolls? Do they stack up and even come close to the same potato rolls wheat consumers rave about?
One thing is for certain though and that is those little rolls are enjoyed not just at the holidays, but year round as well.
But there’s just one thing that we can’t come to an agreement on – and that is, do you use yeast or not in your potato rolls? That question has been the subject of a nagging debate and since we cannot come to a definite conclusion, we didn’t want to spoil it for you by only posting one recipe for them.
So instead, we’re posting 2 recipes… one for a roll with yeast and one for a roll without yeast. This way you can decide which one you prefer.
Here goes recipe #1 (with yeast)
Gluten Free Potato Rolls
1 cup warm water
2 packets of active dry yeast
2 cups of mashed potatoes (warm, not cold)
1/4 cup sugar
1 ¼ cups of milk
¼ cup of vinegar
3 Tbls. Butter, melted and cooled slightly
3 Tbls. Vegetable oil
2 teaspoons salt
5 ½ cups of gluten free flour blend
1 egg, beaten (if desired)
Sprinkling of salt (if desired)
Mix together the milk and the vinegar. Set aside.
Combine warm water, yeast, potatoes and sugar in the bowl of a stand mixer or a large bowl for a handheld mixer. Allow the mixture to stand for 5 – 10 minutes, until it gets frothy and foamy.
With a paddle attachment or handheld beaters, mix in the milk/vinegar mixture, melted butter, oil and salt.
Gradually add the flour to make the dough – Blend this on high for about 4 – 5 minutes. Note: it will not form a ball or stick together very well. It will actually resemble thick cake batter.
On a very generously floured work surface, turn dough out of the bowl. Using a rolling pin, roll the dough out to roughly ¾ inches thick.
Using a 2 inch, floured cookie cutter, cut out the dough and place them 2 inches apart on lined baking sheets (line them with parchment paper).
Cover the rolls with a towel or sprayed plastic wrap. Let them rise in a warm place on the sheets for about 15 minutes. Toward the end of the rise time, preheat the oven to 375 degrees.
(Optional) Brush the rolls with the beaten egg and add a sprinkling of salt.
Bake in the preheated oven for about 18 minutes. This may be a little more or less depending on your baking sheets – insulated sheets might need a minute or two more.
Cool slightly and enjoy!
Recipe #2 (without yeast)
Gluten Free Potato Rolls
1 pound of mashed potatoes
2 ½ Tbls. Melted butter
¾ cup gluten free flour blend
½ tsp. salt
1 tsp. baking powder (gluten free)
2 Tbls. Fresh chives or Italian seasoning (optional)
Additional melted butter
Preheat oven to 400 degrees F. Line pans with parchment paper.
Measure and blend flour blend, baking powder, and salt in a small bowl.
In a large mixing bowl, blend the mashed potatoes, melted butter and egg (and chives or seasoning if using). Add dry ingredients to this bowl and mix until combined.
Turn the dough out onto a lightly, gluten-free floured cutting board. Roll or press the dough with hands to 1/2-inch thickness.
Using a round, floured biscuit cutter, cut the dough out and place the rolls on the prepared sheets.
Brush the rolls the melted butter. Bake in preheated oven for about 20 minutes.
After baking for 15 minutes, remove baking sheet from oven and turn the rolls over so that both sides brown evenly.
Serve warm and enjoy.
As you can see, both of these recipes are fairly easy to assemble, and both will have the same properties that make potato rolls such a desirable type of bread, particularly if you have to stay on a gluten free diet.
The addition of potatoes adds a starch that prolongs the shelf life of these rolls, not to mention the moistness that potatoes add. They rise quick and don’t fall apart with crumbs when you take a bite.
All in all, these are both delicious recipes – whether you use the one with yeast and or without, be prepared to be impressed.