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Gluten Free Potato Rolls

gluten free potato rolls

Like dollar rolls, only gluten free. Tender, yet hearty enough for a mini sandwich. And this recipe is easy to mix by hand, so no stand mixer is needed.

Do plan ahead though – mix dough the day before you plan on baking. It’s the easiest way to enhance the texture and flavor of any gluten free bread. Who’s ready to roll in the kitchen now?

Gluten Free Potato Rolls

18 potato rolls

Soft, yet hearty pull-apart dinner rolls. Be sure to read the label to make sure psyllium has no gluten-containing ingredients added. More notes after recipe.

Ingredients

  • 3 1/4 cups gf bread flour blend (about 1 lb.)
  • 3 tablespoons sugar
  • 2 tablespoons psyllium husk powder
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup water or milk (any kind)
  • 1/2 cup mashed potatoes
  • 1/3 cup olive oil
  • 2 eggs, lightly beaten
  • 1/4 teaspoon instant yeast
  • 1 egg for egg wash, optional

Instructions

In a medium bowl, combine: gf bread flour blend, sugar, psyllium powder, yeast, salt, and baking powder. Blend thoroughly.

In a separate bowl, combine milk, potatoes, oil, and eggs. Stir liquid ingredients into dry ingredients and blend thoroughly.

Cover dough and refrigerate overnight. It will rise in the fridge, so allow room for that.

The next day, remove dough from fridge and let sit at room temp for 20 minutes. Dissolve 1/4 teaspoon instant yeast into 2 tablespoons of water and stir into dough.

Preheat oven to 350 degrees. Grease two 8”x8” pans well. Using a #16 disher, drop 9 dough balls into each pan.

For nice looking rolls, brush with an egg wash and sprinkle with a bit of gf flour before baking. All that’s needed before popping rolls into the oven: a few minutes (10-15) in a warm room. Bake for about 25 minutes.

Let rolls sit in pan for about 10 minutes before transferring to a cooling rack.

http://freerangecookies.com/2014/12/28/gluten-free-potato-rolls/

potato rolls cooling on rack

Notes

Make a bread flour blend by combining: 2 parts rice or sorghum flour, 2 parts tapioca flour, 1 part potato starch, and 1 part almond meal. Mix flours well in a large container. Use this blend to replace wheat flour in recipes. Read more about gluten free flour blends here.

Water or milk? For a richer, slightly softer roll, use milk instead of water. I prefer to use water, but either one gives a good result. And any kind of milk is fine – hemp, coconut, almond, etc.

For an even more luxurious roll, used melted butter in place of oil.

If the dough seems too dry, add a tablespoon or two of additional liquid at a time, until dough comes together easily.

To make pumpkin dinner rolls, sub 2/3 cup pumpkin puree in place of the mashed potatoes. Add 1/2 teaspoon cinnamon for a mild pumpkin spice flavor.

Make an egg wash by whisking 1 egg with 3 tablespoons water. There are many ways to make an egg wash, so brush up on all of them here.

Refrigerate dough up to three days if you like. Don’t forget to stir in that extra bit of leavening before you bake.

Grease pans well, even non-stick.

Store extra rolls frozen to defrost as needed.

Find more gluten free bread recipes on my favorites page.

Comments

  1. Patricia Lane says:

    Linda, my system will not tolerate psyllium husk powder. Is there something I can substitute for it in this recipe? Thank you very much! Happy New Year! Patricia

    • Hello there! In place of psyllium, you could substitute 3.5 teaspoons of guar gum or 1 scant tablespoon of xanthan gum. Good to hear from you, Patricia. Happy New Year to you and Belden!

      • Patricia Lane says:

        Linda, Thank you so very much! It is so good to be in touch with you again! I just made up 3 batches of your GF flour mix and then made up 13 Focaccia mixes! Thank you for that recipe! I have really made use of it thru the years! Everyone loves it that I serve it to. Thank you! Patricia

  2. These rolls look really wonderful, Linda! I think they need to go in the next roll and biscuit part of the Bountiful Bread Basket series. 🙂

    Happy New Year, dear!
    Shirley

  3. Hi Linda. These rolls look great and I would like to try making them. Unfortunately I cannot use instant yeast because I am sensitive to ascorbic acid. It makes me break out in a very itchy rash.

    Would the recipe work with active dry yeast? I assume it would be okay for the initial phase but I am more concerned about the last-minute addition to give it that extra boost. Would it be better to omit the yeast at that point or try the active dry yeast?

    • Hi Cathy, I’m sorry you’re sensitive to ascorbic acid, but glad you left a comment about it. You never know when someone may have a similar issue and searching for a cause. I’m curious – Are you sensitive to some fruits as well, or is it the concentrated ascorbic acid that causes problems?

      As for active dry yeast, I’m fairly certain it would work for the first phase. For that extra boost, you might try a little baking powder dissolved in water. That’s what I use when I make English muffins. Hope that helps!

  4. Looks like a great recipe. Would it work without eggs? Maybe replacing it with something else? Thanks.

  5. I was reading through the bread flour notes and I was so happy to see a way around the rice flour; then I saw that it calls for almond meal. Is there something I could use instead of the almond? I’m gluten intolerant and allergic to rice and nuts, any help is greatly appreciated.

  6. On your instruction you mentioned psyllium powder, but it’s not listed in your ingredient , how much psyllium powder should I use ?

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