Potato Buns (Gluten & Dairy Free)
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.
Servings: 12 buns
Calories: 169kcal
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, 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.
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.
