Gluten Free Recipes
Gluten-Free Potato Rolls Recipe
These little rolls are kept moist by the addition of puréed baked potato. The are an ideal accompaniment to soup and are delicious served as breakfast rolls. If you are short of time, you can boil the potatoes but I prefer the flavour that baked potatoes give the rolls. If you do boil them, make sure that they are well drained before you mash them otherwise the dough mixture will be too wet.
Gluten-Free Potato Rolls
4 small potatoes (about 10 1⁄2 oz. combined weight), baked and cooled
1 stick plus 2 tablespoons butter, softened
1 1⁄2 tablespoons caster/granulated sugar
2 eggs, beaten
1 1/2 cups gluten-free self-raising flour plus 1 teaspoon baking powder
1 1⁄3 cups gluten-free all-purpose baking flour plus 2 1⁄4 teaspoons baking powder and 3⁄4 teaspoon xanthan gum
1⁄2 teaspoon fine sea salt
a 12-hole muffin tin/pan, greased with butter
an ice cream scoop
Makes 10 rolls
Preheat the oven to 350°.
Scoop the baked potatoes from their skins, put in a food processor and blitz to a smooth purée. If you do not have a food processor, use a potato masher and mash to remove all the lumps. Set aside to cool.
Whisk together the butter and sugar then beat in the eggs. Sift in the flour and baking powder, add the salt and cooled potato purée and whisk until everything is well incorporated.
Put an ice cream scoop of the potato mixture in 10 of the holes in the muffin tin/pan. Bake in the preheated oven for 20–25 minutes, until golden and crisp.
These rolls are best eaten warm on the day they are made.