Closeup of Pull-Apart Potato Rolls with red linen napkin and table cloth

Gluten-Free Pull-Apart Potato Rolls

These soft, yeasty Gluten-Free Pull-Apart Potato Rolls are perfect for sandwiches because the flavor is mild and the texture is springy. Holiday leftover sandwiches, anyone?

4 from 12 votes
Closeup of Pull-Apart Potato Rolls with red linen napkin and table cloth
Print Recipe

Pull-Apart Potato Rolls

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 218kcal
Author: Olga Miller

Ingredients

  • 3 tablespoons (45 g) melted butter or dairy-free alternative, divided
  • cups (300 g) gluten-free all-purpose flour
  • ¼ cup (50 g) granulated sugar
  • 1 teaspoon (6 g) kosher or fine sea salt
  • ½ teaspoon (1.5 g) xanthan gum
  • 2 teaspoons (7 g) instant yeast
  • 1 cup (240 mL) warm water (105-110°F)
  • 1 large egg , beaten, at room temperature
  • 1 teaspoon (5 mL) apple cider vinegar
  • ½ cup (90 g) cooked, mashed potato*

Instructions

  • *Prick a medium potato with a fork. Microwave on 100 percent power until tender, about 5-7 minutes. Halve, then scoop the flesh into a bowl and discard skin. Mash the potato.
  • Lightly brush an 8-inch round cake pan with some of the melted butter; set aside.
  • In a stand mixer fitted with a paddle attachment, combine the flour, sugar, salt, xanthan gum, and instant yeast.
  • With the mixer running on low, add in the water, egg, apple cider vinegar, mashed potato, and remaining melted butter. Beat on medium for 3 minutes, scraping down the sides of the bowl.
  • Using a large ice cream scoop, scoop the dough and place in the middle of the pan. Place the other 8 scoops side by side all the way around the pan. Smooth out the tops of the rolls with wet fingers.
  • Cover the pan with plastic wrap and let rise in a warm place for about an hour.
  • Bake in a 400°F oven for 25-28 minutes or until the tops of the rolls are golden brown and the internal temperature reaches 200°F. Let cool slightly before serving.

Nutrition

Nutrition Facts
Pull-Apart Potato Rolls
Amount Per Serving
Calories 218 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 32mg11%
Sodium 348mg15%
Potassium 80mg2%
Carbohydrates 38g13%
Fiber 5g20%
Sugar 8g9%
Protein 6g12%
Vitamin A 161IU3%
Vitamin C 3mg4%
Calcium 32mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Dinner Rolls Olga Miller Potatoes
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  1. MS Lehman
    November 29, 2021

    If gf flour blend includes zanthan gum, does it still need to be added?

    I added it but not sure if that changed the texture. The flavor of rolls was excellent!

    1. Gluten Free & More
      December 1, 2021

      You can use gluten-free flour that already has xanthan gum or without. In fact, either one would do just fine since most of the binding here is provided by the snug fit of the rolls in a pan. If it has the xanthan gum already in it then you can choose whether or not to add more. It sometimes depends on the blend and how much xanthan gum is already in the blend.

  2. Carrie P.
    December 25, 2021

    This was my first attempt at any kind of homemade bread and my rolls turned out realllly dense. What did I do wrong?

  3. Mere
    June 13, 2022

    Any advise for rising? Made one time and turned out perfect! Ever since, little dense rocks that won’t rise ahead of time! Help! What am I doing wrong?

    1. Gluten Free & More
      June 21, 2022

      Hi Mere. I reached out to the author of this recipe and here’s what she said: There could be a few reasons why the dough is not rising, the major one being inactive yeast. Sometimes not storing it properly could affect its shelf life. Also, are you using all the same ingredients as the first time? Same brand of flour? I recommend Bob’s Red Mill 1 to 1 baking flour that contains xanthan gum. Also, the rest of the ingredients shouldn’t be too hot or too cold, as the temperature greatly influences the activity of the yeast. Another reason could be over mixing the dough. It needs to be mixed for about 3-4 minutes at the most.

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