Potato Rolls

This recipe was  a test for a holiday meal. I have never used potato flour before and wasn’t sure how it would bake up. Turns out, it is very dense and absorbs a lot of liquid (as many gluten free flours do). The key to these rolls is to let the dough rise for two hours. It is vital to getting a nice fluffy roll, rather than a super dense blob. Trust me – I got impatient and cooked some of these early and they were edible but not as good as the ones that rose properly. Serve these alongside your turkey dinner (or ham!). Of course, they are best served with some gravy to scoop up with to help clean up your plate! This makes 18 rolls and they freeze well. If you are going to freeze them, let them rise according to instructions, then freeze before baking. To bake, thaw for about an hour and bake for 20-25 minutes.

2013-11-17 11.24.441 ½ cups potato flour
1 cup brown rice or white rice flour
½ cup potato starch
2 tsp xanthan gum
1 packet of active yeast
1 ¼ cup warm water
1 cup almond milk
1 tsp apple cider vinegar
2 Tbsp olive oil
1 Tbsp honey
1 tsp sea salt
In a small bowl, combine yeast and warm water. Let rest for about 5 minutes. In a large mixing bowl, combine dry ingredients. Add in milk, vinegar, olive oil and honey. While blending over medium speed, pour in yeast mixture. Blend until dough forms or for about 2 minutes. Using either a kneading attachment or by hand, knead mixture about 10 minutes. If your dough is too dry, add in more water. The dough will smooth out during the kneading process. Place dough in a large, greased bowl. Cover with a towel and let rise about an hour. Form dough into 18 rolls and place on a greased baking sheet. Cover again and let rise for about another hour. Bake rolls at 375°F for about 20 minutes.2013-11-17 12.02.42

Leave a Reply

Your email address will not be published.