Potato Dinner Rolls

Potato Dinner Rolls

Ingredients

  • 1 cup mashed potatoes (boiled and mashed potatoes or prepared instant mashed potatoes)
  • 1/2 cup water
  • 1 packet active dry yeast (2 1/4 teaspoon yeast)
  • 1 1/2 teaspoon sugar
  • 3/4 cups buttermilk, room temperature (I made my own with 1 cup almond milk and 2 teaspoons lemon juice, let stand 5 minutes, and measure out 3/4 cup)
  • 3 tablespoons butter, melted and cooled
  • 1 1/2 teaspoon salt
  • 3 cups Baking Free™ gluten-free All Purpose Flour (372 g plus more for dusting)
  • 1 teaspoon xantahn gum
  • Melted butter for brushing tops

Directions

Step 1
In the bowl of a stand mixer, blend together the mashed potato, water, yeast and sugar. Set aside to allow the yeast to proof for 5 minutes. Mixture will begin to bubble. Blend flour with xantham gum in a separate bowl. Set aside. Place bowl with the yeast mixture on mixer stand, with mixer on low add buttermilk, melted butter and salt. Gradually add flour mixture. When all the flour is mixed in, turn mixer on high speed for about 4 minutes.
Step 2
Prepare two baking sheets with parchment paper. Set aside.
Step 3
Turn dough out onto the floured surface. Pat dough into a rectangle about 3/4 inch thick. Cut into 2 inch squares. Place the squares on the prepared baking sheets allowing 1 inch separation. Brush tops with melted butter.
Step 4
Cover with a clean towel (or floured plastic wrap and a towel) and place in a warm area to rise. Allow about 30 minutes for the rise.
Step 5
Once they have risen, preheat oven to 375 degrees F. Uncover rolls and place in oven when ready. Bake 18-20 minutes. If you want a darker golden brown, brush tops again with butter and allow 5 more minutes to brown. Serve proudly. Makes 12 rolls.