These delicious, light and airy gluten free potato buns taste amazing and will have everyone asking you for the recipe! Served with a dollop of dairy free butter, they're the perfect roll to serve alongside breakfast or dinner.
In a small bowl or measuring cup, mix together the water and yeast. Set aside to proof for 5 minutes.
In the bowl of a stand mixer, combine mashed potatoes, sugar and egg. Mix on low for 1 minute, until incorporated.
In the mixer bowl, add in the sour cream, melted butter, and yeast mixture. Mix for 30 seconds on medium speed, until mixed.
In a medium bowl, mix the gluten free flour blend with the xanthan gum and salt.
Add the flour mixture to the potato mixture. Mix on medium speed for 3 minutes.
Meanwhile, prepare a 9" x 13" baking dish by spraying generously with cooking spray.
Using a large spoon or ¼ cup measuring cup, portion the batter into the pan, making a short row of 3 and a long row of 4 heaps of batter. Form into rolls with your hands.
Cover the rolls with a towel. Let them rise in a warm place for 50-65 minutes, until the rolls have risen by 50%. Toward the end of the rise time, preheat the oven to 375 F.
Bake in the preheated oven for 25 - 30 minutes or until an instant read thermometer inserted into the center of a roll reads 205-210F.
Let the rolls cool in the pan for 5 minutes then remove from the pan to cool. Serve warm.
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Notes
Russet potatoes were used in the recipe.
Potatoes can be made ahead of time, mashed and then refrigerated.
Make sure to bring all ingredients to room temperature (water should be slightly warmer).
The gluten free flour blend used in the recipe is the one found here: Gluten Free Flour Mix
Recipe can be made with dairy ingredients with no other ingredient or instruction changes.
Roll batter will look more like thick cake batter than dough.
Form the dough into buns with your hands.
Buns should rise by 50%. In a warm area, they may not need a 60 minute rise time; cooler areas may need 65-70 minutes. They should be slightly touching in the pan.
Buns are best served the same day they're made.
They can be frozen for longer storage. Defrost in the microwave and warm in foil in the oven.