Gluten Free Potato Rolls


Ingredients:

  • 1 1/2 cups water, heated to 110F
  • 1 tablespoon dry active yeast
  • 3 1/2 tablespoons sugar
  • 3 1/2 cups gluten free flour, I used Bobs Red Mill 1:1
  • 3 tablespoons potato flakes
  • 1 teaspoon salt
  • 1/3 cup powdered milk
  • 1/4 cup butter, melted
  • 1 egg

YIELD: 12 rolls

DIRECTIONS:

Add the yeast and sugar to the warmed water, let activate for 5 minutes

Add the rest of the ingredients to the bowl of a stand mixer, add the yeast mixture.

Mix for 3 minutes. The dough should be sticky and softer than regular dough.

Using floured hands, divide the dough into 12 equal pieces and form into balls.

Place in a 9X13 baking pan and cover the pan with plastic wrap or kitchen towel.

Allow to rise in a warm location until doubled in size, about 20-30 minutes.

When the rolls have almost doubled in size, preheat the oven to 350F and bake for 15-20 minutes, until golden brown on top and fully done inside.

Remove from the oven and brush with melted butter.

Recipe inspired by a Gluten-Free Roll recipe by thereislifeafterwheat.com.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

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Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.