The light texture of these potato buns will send your taste buds into overdrive! They have an amazing flavor that rivals any traditional potato roll and they're also gluten free and dairy free.
Are you looking for a distinct and super tender, fluffy, and delicious gluten free dinner roll? These potato buns are a must-have for any occasion, whether it's a weeknight dinner or holiday feast. This recipe will be your new go-to when you have leftover mashed potatoes on hand.
Looking for more gluten free rolls? Check out these gluten and dairy free dinner rolls, these gluten free sourdough rolls, and these gluten free crescent rolls.
Jump to:
Why this recipe is a must-make!
Regardless of where you’re at in your gluten free baking journey, these potato buns need to be on your go-to recipe list. This recipe isn't complicated, so the aroma of freshly baked rolls can soon be filling your kitchen! Here are a few more reasons you'll love these buns:
- You can make part of the recipe ahead of time! The potatoes can be baked, mashed, then refrigerated until you are ready to make the buns.
- These rolls are so versatile - they make wonderful potato burger buns as well.
- The recipe requires just 25 minutes of prep time.
- Potatoes are gluten free and keep these buns tender and flavorful.
Ingredients & substitutions
Measurements for each ingredient, along with instructions for making the buns are in the recipe card below.
- Warm water - You can use the water from cooking the potatoes.
- Active dry yeast - The yeast must be active dry yeast, not instant yeast.
- Cooked potatoes - There is no substitute for the potatoes.
- Sugar - The sugar can be substituted with Swerve sweetener.
- Egg - The egg can be substituted with JUST egg.
- Dairy free sour cream - Dairy sour cream can be used instead of dairy free.
- Vegan butter - Dairy butter can be used instead of vegan.
- Gluten free flour mix - This gluten free flour mix was used in this recipe. Other kinds may work but haven't been tested.
- Salt - The salt can be reduced or omitted if you are following a low salt diet.
- Xanthan gum - The xanthan gum can be substituted with a xanthan gum substitute.
How to cook the potatoes
Peel 2 potatoes and place them in a pot with enough cold water to cover them. Bring to a boil and let the potatoes boil for about 20 minutes. They are done when they are tender enough for a fork to pierce them easily. No need to mash them a ton since they will be mixed with the rest of the ingredients in a mixer.
Potato Buns step by step
Step 1: Mix the water and yeast in a small bowl or measuring cup and set aside to proof for 5 minutes.
Step 2: In the bowl of a stand mixer, combine potatoes, sugar and egg. Mix on low for 1 minute.
Step 3: Add the sour cream and melted butter.
Step 4: Mix on medium speed until combined.
Step 5: In a medium bowl, combine the gluten free flour mix, xanthan gum and salt.
Step 6: Add the flour mixture to the potato mixture and mix on medium for 3 minutes.
Step 7: Once the dough reaches a cake batter-like consistency, use a large spoon or ¼ cup to portion rolls onto a 9"x13" pan.
Step 8: Form scoops of dough into buns with your hands. Cover with a towel and let them rise in a warm place until they have risen by 50% (50-65 minutes).
Baking & serving
Step 9: Toward the end of the rise time preheat the oven to 375F. Bake for 25-30 minutes or until a thermometer inserted into a bun reads 205-210F.
Step 10: Let cool in the pan for 5 minutes then remove from the pan to cool. Serve while nice and warm!
💭Pro tips for making these buns
1. Use 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. Let all refrigerated ingredients sit out to warm up while you get everything ready.
2. Check the dough's consistency
The dough should reach a cake batter-like consistency. After mixing, you can check by scooping a spoonful of it. It should be soft but hold its shape on the spoon.
3. Portion the dough evenly
To portion the dough into evenly sized buns, scoop the dough with a large serving spoon or a ¼ cup measuring cup.
4. Let the rolls rise by 50%
The rest time is crucial for these rolls to have the perfect rise and texture when they bake. Let the rolls rest for 50-65 minutes, until they have risen by 50%, before popping them into the oven.
5. Helpful tools
Here are a few tools that will help you make these potato buns:
- Stand mixer
- 9"x13" baking dish
Tip for making potato burger buns
If using these buns for burgers, portion them larger in the 9"x13" baking pan. Instead of 3 rows of 4, use 2 rows of 4, or about ½ cup of batter for each bun. Flatten them slightly and smooth the tops. After rising for 50% larger volume, bake at 375F for 25-30 minutes or until an instant read thermometer registers between 205-210F.
Gluten Free Potato Buns FAQs
Yes! Potatoes are naturally gluten free.
I use russet potatoes in this recipe, but the Yukon gold variety work wonderfully too.
These rolls will last a few days in a bread box or sealed plastic bag and kept at room temperature.
Yes! If you plan on storing them for more than 2 days, I recommend freezing these rolls. Simply defrost them in the microwave and warm them up in the oven in some aluminum foil.
Other roll recipes you may like!
Did you make and love this recipe? Give it your review and 
rating below! And make sure to follow me on Instagram, Pinterest and Facebook too!
Recipe
Potato Buns (Gluten & Dairy Free)
Ingredients
- ¼ cup water warmed to 110F - can use water from cooking potatoes
- 2 ¼ teaspoons active dry yeast 1 packet
- 175 grams plain mashed potatoes about 1 cup
- 50 grams granulated sugar about ¼ cup
- 1 egg
- 1 cup dairy free sour cream
- 4 Tablespoons vegan butter melted and cooled slightly
- 390 grams gluten free flour blend about 3 cups
- 1 teaspoon salt
- 1 teaspoon xanthan gum
Instructions
- 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 and melted butter. 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.
Video
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.
Jennifer
Why is there such a DRASTIC difference between the amount of flour used between the two recipes??
C.J. Brady
Hi Jennifer,
Thanks for asking -
The second recipe (the one without yeast) will not make as many rolls and also replies on the potatoes to create that consistency of moist, tender rolls.
Its just the difference in quantity and consistency really.
Thanks - hope to hear more from you!
Rebecca
Hi there 🙂
Have you tried this with mashed kumara (sweet potato) before?
Thanks 🙂
Jessica
I have just finished making the yeast rolls and I am excited to get them out of the oven. I found the dough to be far too wet though. I'm not sure why because I followed it exactly but I had to add an extra 1 1/2 cups of flour to get the batter to any kind of workable consistency. I still think it's a bit wet because the buns have spread like cookies rather than holding their shape when rising. It also made a LOT of dough, I will try halving it next time and adding a bit more flour to thicken it up. Thanks for the recipe, looking forward to my munching in a few mins!!!
Jessica
Oh boy they are absolutely delicious. Thank you!
Sharon Matten
Hi,
I'd like to make these for Passover without using rice/corn flour. Can you recommend a combination of quinoa flour/potato flour/tapioca flour that might work for this recipe please?
Christine
Hi Sharon,
I haven't made them this way, so they might not turn out, but you could try:
2 cups tapioca flour (starch)
2 cups quinoa flour
1.5 cup potato flour
Let me know how it goes.
Thanks,
Christine
Kathy Green
Is there any chance of your recipes showing the metric equivalents please? For UK gluten free people, cups are not the best measuring units.
Christine
Hi Kathy, thanksfor asking.
Let me work on putting something together for that.
I'll see what I can do.
Thanks for the comment.
Christine
Brenda
Could Almond flour be used instead of gluten free flour?
Christine
Hi Brenda,
I haven't tested it so I can't say for sure. Although if you try it, the almond flour does have a much higher protein and fiber content than the gluten free flour mix, so it might result in a different texture.
Hope that helps a little. Let me know if you try it.
Christine
Jeanie
The mashed potatoes-I always mashed with a lot of milk. How much milk do you recommend to get the correct consistency for your mashed potatoes? Also, when you make mashed potatoes, how much, if any, butter do you use in mashing them?
Thanks for the info.
Christine
Hi Jeanie,
Thanks for asking. Actually, don't use milk or butter or anything in the mashed potatoes. Just plain, plain, plain. Basically just mash them after cooking and portion them out!
~Christine
Daniel Richards
I want to make this bread, but I don't eat white potatoes and wonder if I can substitute sweet potatoes (not yams) instead, and how that might change how to adapt the recipe?
Christine
Hi Daniel,
Thanks for asking. So I haven't made it with sweet potatoes so I can't say for sure, but I believe it would be a straight substitute, no other changes needed.
Hope that helps!
~Christine
Hailey
This recipe looks great! But I have an intolerance to white vinegar and was wondering if I could substitute it for lemon juice
Christine
Hi Hailey,
Thanks! Yes, absolutely - lemon juice will work fine.
~Christine
Tracy
can these be made without the egg?
Christine
Hi Tracy,
So yes they can! But I've only tested them with Ener-G egg replacer. That one works well!
Hope that helps.
~Christine
Tracy Bosnian
Christine, thanks so much!!
Christine
Absolutely!
Bonnie hunter
I used Betty Crocker instant mash potatoes and made the recipe exactly, they turned out a bit doughy so had to add and extra 5 minutes to baking . They didn’t actually rise very well, my yeast was very fresh as I had just made bread with it so nothing wrong with the yeast . I thought maybe I should have proofed the yeast in just the water and sugar before adding to the potatoes and egg. Help please
Christine
Hi Bonnie,
Hm so the batter is definitely more like thick cake batter. When I bake them, they typically don't brown a whole lot. You can stick them under the broiler for a minute, but I caution that because it's really easy to overbake... But as for the recipe, did the batter look like I have in the pictures? Did you use the gluten free flour blend I reference in the recipe, and measure by weight?
Let me know, definitely would love for you to enjoy these!
~Christine
Bernadette Stafford
Is it possible to replace all the sugar in your recipes for a sugar supplement. I have diabetes but your recipes look great.
Christine
Hi Bernadette,
Thanks for asking - so I've experimented (and had great success) with Swerve as a sugar replacement. I haven't tried any others but that seems to work very well. I've used both the brown sugar and the granulated and they work great.
Hope that helps!
Christine
Lisa
Is there any way to make this recipe without yeast I'm allergic? I'm gluten free, dairy free, egg free as well
Christine
Hi Lisa,
So unfortunately no, the yeast can't be substituted. But this bread recipe is GF, DF and egg free https://zestforbaking.com/best-gluten-free-garlic-cheese-bread-quick-bread will that work for you?
Christine
Linda
I don't normally rate a recipe until I've tried it and I haven't tried this recipe yet. The rolls do sound great, but I do have a couple of questions.
1) If not using a scale, what is the approximate cup measure of the GF flour mix?
2) Someone mentioned TWO recipes (and a drastic difference in flour measure), and you answered that one doesn't have yeast. I only see one recipe on this post. Where is the 2nd recipe? Did you previously post a yeast free potato roll recipe?
Christine
Hi Linda,
My apologies, I think I missed your comment here. So to answer your questions, it's roughly 3 cups (normally I note that in the recipe, I will update it!). And then yes, this recipe has been around a long time; the one without yeast didn't seem to work consistently well for everyone so I deleted it. I may work on it again, but these are really good and seem to get better, consistent results for everyone.
Again, sorry for the slow reply.
Christine
Lynda
Is there any wat to make these rolls ahead of time. Are they freezable?
Christine
Hi Lynda,
So the potatoes can be made ahead of time, but unfortunately that is the only step that can be prepped ahead. I would not freeze them after baking. They do not defrost well as the flavor is compromised.
Hope that helps!
Christine
Barbara Southard
I haven’t made them yet, but they sound great. Can i sub yogurt for the sour cream? Thanks!
Christine
Hi Barbara,
You could - I've found yogurt sometimes makes the batter a bit thinner, but it doesn't change the taste.
Christine
lexi nauman
Could I fill these whise leftover mashed potatoes as sort of a knish?
Christine
Hi Lexi,
I think you absolutely could. I haven't tried it, but comment back if you do!
Christine