The light texture of these gluten free potato rolls will send your taste buds into overdrive! They have an amazing flavor that rivals any traditional potato roll.
Move over basic gluten free rolls recipes, these gluten free potato rolls have turned baking upside down! (Not that we don’t love our gluten free dairy free rolls), but potato rolls deserve a lot of praise too.
They’re tender, fluffy and make for a perfect dinner roll, alongside any meal.
What else are gluten free potato rolls made of? (Besides potatoes!)
It’s no surprise that baking gluten free comes with some challenges, from the batter consistency to the ingredients themselves, there’s a lot to learn. But regardless of where you’re at in your gluten free baking journey, these potato rolls need to be on your go-to recipe list. And here’s why…
The recipe is not complicated!
Just make sure you have your gluten free flour mix handy, some milk, butter, dash of oil, sugar and yeast and you’ll be on your way to delicious gluten free potato rolls in no time.
What’s the best way to store potato rolls?
Gluten free breads in general are not agreeable when it comes to storage time. These potato rolls do give a little though. The moisture of the potatoes helps in that area.
The best storage is a good ole bread box. But if you don’t have one of those, a plastic bag is a good alternative. A day or two on the counter is fine, but any longer than that and you’ll want to freeze them.
How to make gluten free potato rolls
Start with room temperature ingredients
I can’t stress how important this is for a successful roll. The only ingredients that should be a little warmer than room temperature are the mashed potatoes and the cooking water. But the rest of the spread of ingredients should be room temperature equivalent. The best way to achieve this is to take out the items that would ordinarily be kept cold – milk, butter, egg – and let them sit while getting everything else prepped.
A microwave also works nicely for warming ingredients when you don’t want to wait. Just be sure to start with a short time frame, check, stir and start again if needed. Hot spots can make one area of a glass of milk super hot while the rest is cool.
Consistency of the potato roll dough
After mixing, the potato rolls dough should be easy to handle and not sticky. There’s a range of flour used in the recipe to account for this. 5 cups may be plenty to get to this point, or you may need an additional ¼ – ½ cup more.
The true test will be: can you touch the dough lightly with your finger without it being sticky?
If it passes that test, then it’s ready! Simply turn the dough out onto a lightly floured surface and roll it gently to about 1 inch thick.
Pro tip for making uniform size gluten free potato rolls
Some things are easy to make in consistent sizes… cookies, muffins, cupcakes – basically anything baked in a mold or tin. But for things like rolls, where they can end up being small, large and everything in between, try this tip…
After you roll the dough out, use a 2-inch cookie cutter to cut out each roll. From there, just ‘roll’ each portion in your hand and place them on the baking sheet.
No guessing or measuring needed!
Now that you have all the tips, let’s get baking these delicious gluten free potato rolls!
And if you enjoy this recipe, will you give it a rating?!
Gluten Free Potato Rolls
- 1 ¼ cups milk
- ¼ cup white vinegar
- 1 cup warm water 110 F reserved from cooking potatoes
- 2 packets of active dry yeast
- 2 cups plain mashed potatoes about 18 oz. in weight of potatoes
- 1/4 cup granulated sugar
- 3 Tbsp. Butter melted and cooled slightly
- 3 Tbsp. Vegetable oil
- 2 teaspoons salt
- 5 – 5 ½ cups of gluten free flour blend
- 1 tsp. xanthan gum
- 1 egg beaten (if desired)
- Sprinkling of salt if desired
- Mix together the milk and the vinegar. Set aside.
- Combine warm water, yeast, mashed potatoes and sugar in the bowl of a stand mixer or a large bowl for a handheld mixer. Mix on low for 1 minute, until incorporated.
- 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. Blend until mixed.
- Mix the flour mix with the xanthan gum. Gradually add the flour to make the dough – Blend this on medium for about 4 minutes.
- On a very generously floured work surface, turn dough out of the bowl. Using a rolling pin, roll the dough out to roughly 1 inch thick.
- Using a 2 inch, floured cookie cutter, cut out the rolls.
- Lightly roll each 2 inch section into a ball and place on a parchment lined baking sheet.
- Cover the rolls with a towel. 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 F.
- Brush the rolls with the beaten egg and add a sprinkling of salt.
- Bake in the preheated oven for about 20 minutes. This may be a little more or less depending on your baking sheets – insulated sheets might need a minute or two more.
- Potatoes can be made ahead of time and then refrigerated.
- Make sure to bring all ingredients to room temperature.
- Use a cookie cutter for easily making uniform rolls.
- For longer storage, freeze leftover rolls.
Find out more gluten free baking tips here:
- How to Substitute for Potato Starch and Potato Flour
- Gluten Free Starches: Arrowroot, Cornstarch, Tapioca and Potato
- How to Substitute Xanthan Gum in Gluten Free Baking
And check out these delicious gluten free recipes: