This post may contain affiliate links, please see our privacy
policy for details
Where to start? These Gluten-Free Potato Pan Rolls are so good, pillowy, airy, and delicious. The dinner rolls are perfect! And, you can’t tell that they are gluten-free. Everyone loves these yummy dinner rolls. They really do melt in your mouth, and that extra brush with melted butter, while they are still hot gives the potato pan rolls buttery deliciousness.
WHAT IS A GLUTEN FREE POTATO PAN ROLL?
Gluten-free potato pan rolls are a delicious alternative to traditional bread rolls. The mashed potatoes are the key ingredient to enhance flavor and texture that sets this gluten free dinner roll apart from most.
THE GLUTEN FREE POTATO PAN ROLLS RECIPE
The tools
Cast iron skillet
Electric Mixer
Measuring cups, spoons, spatula
Mixing bowls
The ingredients
gluten free measure for measure 1:1 flour blend
active dry yeast
mashed potatoes
arrowroot starch
butter
baking powder
eggs
apple cider vinegar
sea salt
water
STEP ONE
Proof the yeast
STEP TWO
Mix dry and wet ingredients until you form the dough. Rest the dough for 15 minutes
STEP THREE
Shape the dough into eight even pieces and place in a greased 10-inch cast iron skillet. Loosely cover with plastic wrap and allow the rolls to rise by about half their size
STEP FOUR
Brush the rolls with melted butter and bake in a preheated oven at 400 F until golden brown
STEP FIVE (optional)
Brush the rolls one more time with melted butter after baking for extra buttery flavor
WHY USE A CAST IRON SKILLET FOR PAN ROLLS
I often use a cast-iron skillet for baking. The skillet gives the rolls or bread a good crust, and it bakes everything evenly. Plus, the clean up is super easy because nothing sticks to the skillet.
Do you have a cast-iron skillet? If you haven’t used it for a while, it may need cleaning and seasoning.
Tips on how to season a cast-iron skillet.
If the pan has rust, scrub it with a piece of steel wool and dish soap. Rinse well
Using a sponge or soft cloth, give it one more scrub and rinse
Dry the pan well with a dry rag, do not use your favourite one because it may get stained
Place the pan on the stove and turn on the heat to dry the pan thoroughly
Time to season the pan. Using a brush or paper towel, brush the entire pan lightly with cooking oil inside and out
Pat it down with a paper towel to soak up any excess oil
Place the pan upside down in the oven at 350 F and bake for an hour. Turn the oven off and leave the pan inside until it’s cool. Repeat the seasoning one more time, and the pan will look just like new.
To keep the pan in good condition, always clean the pan immediately after each use with warm soapy water.
Dry thoroughly on the stove, allowing all the moisture to disappear. Leaving moisture on the cast-iron skillet may turn to rust.
And, never place a hot cast iron skillet in cold water because it can crack.
WHY ADD SALT AND SUGAR TO YEASTED DOUGH
You may have noticed that sometimes your bread or rolls don’t rise as much as you would like them to. Salt and sugar play a big part in how your dough rises. Salt is needed to bring out the flavour in bread and rolls. However, too much salt will inhibit yeast growth.
The same goes for sugar. A high sugar concentration will retard yeast growth by drawing liquid from the yeast and hampering its growth. And, sweet yeast doughs will take longer to rise. If your recipe calls for extra salt or sugar, add more yeast to the recipe for best results.
SERVING SUGGESTIONS
These gluten-free potato pan rolls don’t take long to make, and the recipe is fail-proof. I often use the rolls as hamburger buns, or I like to fill them with sliced avocado, fresh veggies, mayo and mustard. They remind me of subway sandwiches.
You can also slice the potato rolls in half and slather garlic butter over each half. Place the rolls under a broiler for about a minute, and you will have gluten-free garlic bread to go with your favourite gluten-free pasta dish. Enjoy!
Let’s connect
Meet Kristina. Passionate about creating delicious, innovative gluten free recipes, and author of two gluten free cookbooks, “Entertaining The Gluten Free Way” and “Small Bites The Gluten Free Way”.
Be sure to FOLLOW US on FACEBOOK or, check us out on PINTEREST. And don’t forget to sign up for our newsletter. We always have something new and exciting for you!
Combine warm water with sweetener and yeast. Set aside for the yeast to proof. About 10 min. The yeast should begin to form a creamy foam on the surface of the water.
2.
In a large mixing bowl, combine flour, arrowroot starch, parsley, baking powder, xanthan gum and salt. Remove about half the flour into a small bowl
3.
Add yeast mixture, eggs, mashed potatoes, melted butter, and apple cider vinegar to the large mixing bowl with half the flour. Using an electric mixer, beat until smooth. Add remaining flour, and using a spatula mix to form a soft dough. Cover with a cloth and rest for 15 minutes
4.
Turn the dough onto a lightly floured surface and divide it into 6 - 8 even pieces. Shape each into a ball and place on a greased 10-inch cast-iron skillet or a baking pan that will accommodate 6 - 8 pieces. Loosely cover with plastic wrap and let rise in a warm place until the rolls rise by half their size
5.
Preheat the oven to 400 F and brush the tops of the rolls with melted butter. Bake for 30 - 35 minutes until golden brown. I like to brush the rolls one more time with melted butter after baking, but it is not needed. The extra brushing with butter makes the rolls extra buttery :-)
Leave a Comment
Jane
delicious!
Samantha
Very good recipe for gluten free rolls and easy to make, thank you.
Kristina
You can try guar gum, it is made from legumes called guar beans. Use 1 tsp of Guar Gum to substitute ½ tsp of Xanthan Gum
Deborah
For folks who are allergic to corn (xanthan gum is made from/contains corn), is there a substitute for xg? Thanks.
Kristina
Leave a Reply