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?
Pull-Apart Potato Rolls
- 3 tablespoons (45 g) melted butter or dairy-free alternative, divided
- 2½ 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*
- *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.
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