My husband often stays at Hyatt hotels. He was recently raving about their Gallery Breakfast Sandwich which consists of a fried egg, bacon, and smoked gouda cheese on a potato roll, filled with gluten, of course. It looked delicious and I had been meaning to create a gluten free potato roll recipe for some time. I finally did! I converted a combination of this recipe from Taste of Home and King Arthur’s Easy Potato Rolls Recipe to gluten free. They turned out delicious! I just ordered some gouda cheese so I can make them at home and see what all of the fuss is about, but made this one with cheddar.
Update: The gouda cheese is no big deal to us. We prefer using cheddar on our potato rolls.
Softer than gluten-filled rolls, these gluten free potato rolls will please everyone! Use them to make breakfast sandwiches, lunches, snacks, and toast. They are delicious!
Ingredients:
- 3/4 cup warm water from boiled potatoes, heated to 110 to 115°F
- 2-1/2 teaspoons instant yeast (SAF)
- 1/3 cup soft butter (or Earth Balance buttery baking sticks or vegetable shortening)
- 1/3 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup mashed potatoes*
- 1 cup (158 g) white rice flour
- 1 cup (156 g) potato starch (or cornstarch)
- 1 cup (129 g) cornstarch (or potato starch or tapioca flour)
- 1-3/4 teaspoons xanthan gum (or guar gum for corn-free or psyllium husk powder and water**)
- 1-1/4 teaspoons salt
- 1 teaspoon apple cider vinegar
- 1-1/2 tablespoons unsalted butter (or Earth Balance buttery baking sticks), for basting
Instructions:
- Add the yeast to the warm water; allow to rest while you prepare the other ingredients.
- In the bowl of your electric mixer, cream the butter and sugar until light and fluffy, about 4 minutes.
- Whisk together the rice flour, potato starch, cornstarch, xanthan gum, and salt; set aside.
- Add the eggs, mashed potatoes, salt, yeast mixture, vinegar, and 1 cup flour mixture to the butter mixture. Beat until the batter is smooth. Add the remaining flour and beat air into the dough, about 5 minutes. Scoop into one mass/ball. Cover and allow to rise in a warm environment (80°F) until double in size, about 45 minutes.
- Oil two 8 or 9-inch cake pans or one 9 x 13-inch pan; set aside.
- Lightly pokes holes in the dough to force it to collapse. Scoop 7 - 8 heaping mounds of dough using a 2-inch spring-action scooper into each of the prepared pans. Smooth out the tops with water moistened fingertips, as needed. Repeat this step if you see many little holes in the dough. Allow to rise until almost doubled in size, about 20 minutes.
- Preheat oven to 375°F.
- Bake rolls on the center rack of the oven for 22 minutes or until golden brown. Baste the tops with additional butter.
- Remove rolls from the pans and transfer to a wire rack to cool or serve immediately. Once cool, you may freeze leftovers in a resealable ziplock bag.
Tips
*1 medium potato makes about 1 cup of mashed potatoes
**For a gum-free version, use 2 teaspoons psyllium husk powder and 1 tablespoon water, per one of my cookbook editors. Thanks so much Becky!
To Make the Breakfast Sandwich: Fry an egg (I used an English muffin mold to form a round shape), add a thinly sliced piece of cheddar cheese on top and cover until melted. Slice the roll in half and butter each side, if desired. Invert the egg onto one side of the roll with the cheese side down. Top with bacon and close with the other half of the roll.
I was wondering if I could use Bobs Redmill 1:1? If so, would I still add the same amounts of the other starches? Thank you
I would like to suggest that you include metric weights for the ingredients—more precise, which produces more consistent results. Thanks!
Kathleen,
When I first started my blog in 2009, hardly anyone owned a kitchen scale. Therefore, I omitted gram measurements. I totally agree with you that weight measurement is more accurate. All of my new recipes contain gram measurements for dry ingredients. Meanwhile, this chart may help you based on how I measure ingredients: https://glutenfreerecipebox.com/gluten-free-flour-conversion-chart/ .
Carla
Carla, these are spectacular!!
Becky,
Thanks so much for the positive feedback and for emailing your gum-free version! I’ve added it to the Tips section.
Carla
What kind of potatoes do you use? Russet or yellow waxy ones? And how long do you boil them for? Can’t wait to try this recipe- thanks! Last question, do you think the rolls will work with the Buzz Feed sandwich roll recipes where you slice a package of Hawaiian rolls in half and add toppings such as breaded chicken, tomato sauce, and cheese, cover with garlic butter, bake, then slice into sandwiches?
Hi Joan,
I used russet potatoes.
Boil cut up potatoes used for mashed potatoes for about 15 minutes or until the potatoes are just tender.
I think these rolls may work for the Buzz Feed recipe though I’m not sure.
Enjoy,
Carla
could you use Expandex in this recipe to get more “loft”? If so, how much and would it be an addition or a substitution. If the latter, what is being substituted?
LOVE, LOVE, LOVE your recipes. I did make these and the one comment that came back was they wanted them twice as big. I believe they are attempting to duplicate glutinous yeast risen dinner rolls that that were so light and fluffy……they would rise (and over-rise) during holiday meal preparation. Wondering if Expandex would help me accomplish that.
Thank you for your relentless pursuit of the perfect GF “treats”. I too, spend untold hours working to get the GF version just as good as its glutinous counterpart. I don’t believe that the GF community should have to “settle” for less than!! As a professional chef (so is my daughter) we dig into the science of this and have become consumed with creating the perfect GF product. No one can tell they are GF, which is a personal objective.
Thanks again, Carla!!! Your site and recipes are AWESOME!!
Catherine
Hi Catherine,
I am so happy you enjoyed this recipe. Unfortunately, Expandex is not the answer. It would make these rolls chewy, and you certainly do not want that. I think that using a smaller pan would make them higher. That is my plan next time.
In addition, keep in mind that gluten free rolls are much more filling than wheat rolls. I was stuffed with one and my husband with two. I would be consuming way too many carbs if I made them thicker.
For light and fluffy rolls, use this recipe – http://glutenfreerecipebox.com/gluten-free-dinner-rolls-recipe/
Enjoy!
Carla
Could I use coconut or almond flour in place of rice flour?
Vikki,
Almond flour should work just fine.
Enjoy!
Carla