potato rolls

27 Sep, 2026

From Aran Goyoaga's "The Art of Gluten-Free Bread"

Ingredients

• 1 medium russet potato (12 ounces/340 g)
• 12 grams active dry yeast
• 1 teaspoon (4 g) plus 100 grams granulated sugar
• 300 grams whole milk or oat milk, heated to 105°F (41°C)
• 30 grams psyllium husk powder
• 120 grams tapioca starch
• 120 grams potato starch, plus more for dusting
• 90 grams sweet white rice flour
• 90 grams sorghum flour
• 1½ teaspoons (6 g) kosher salt
• 1 teaspoon (4 g) baking powder
• 55 grams extra-virgin olive oil, plus more for greasing
• 2 large eggs, at room temperature
• Unsalted butter or vegan butter, melted, for brushing
• Flaky sea salt, for sprinkling

Instructions

1. Bake the potato. Preheat the oven to 400°F (200°C). Wrap the potato in foil and bake for 45 minutes to 1 hour, until it can be easily pierced with the tip of a knife all the way through. Let the potato cool completely. Peel the potato and mash the flesh with a fork or potato ricer. Measure 225 grams of mashed potato and set aside.

2. Make the yeast-psyllium mixture. Sprinkle the yeast and 1 teaspoon (4 g) of the sugar into a medium bowl. Add the milk and whisk until smooth. Let the mixture sit until frothy, about 10 minutes. Whisk in the psyllium until completely dissolved. Let it gel for 5 minutes.

3. Make the dough. In a stand mixer, stir together the tapioca starch, potato starch, remaining 100 grams sugar, the sweet white rice flour, sorghum flour, kosher salt, and baking powder. Add the olive oil, eggs, mashed potato, and the yeast-psyllium mixture. Snap on the dough hook and mix on medium speed until the dough comes together, about 3 minutes. The dough should be smooth and not very wet but feel moist and slightly sticky.

4. Proof the dough. Grease a large bowl with some olive oil and add the dough into it. Cover with a kitchen towel and proof until nearly doubled, about 30 minutes. Wrap the bowl in plastic wrap so it doesn’t dry out and refrigerate for at least 4 hours and up to 8 hours.

5. Shape the rolls. Transfer the dough to a work surface and knead the dough back together until smooth. Cut the dough into 12 equal pieces (a little bit over 100 g each). Dust the work surface with some potato starch. Shape the dough pieces into tight balls.

6. Proof the rolls. Line a 13-by-9-inch (33 by 23 cm) sheet pan with parchment paper and place the rolls on it. Cover with a kitchen towel or plastic wrap and ferment until the rolls have nearly doubled in size and touch each other, 30 to 45 minutes.

7. Preheat the oven. Position a rack in the bottom third of the oven and preheat the oven to 375°F (190°C).

8. Bake the rolls. Place the pan in the oven and bake for 20 to 25 minutes, until golden brown. As soon as the rolls are done, brush them with the melted butter and sprinkle with flaky salt.

9. Cool the rolls. Let the rolls cool on the pan for at least 20 minutes before serving. They are best eaten the same day or can be kept tightly wrapped for the next day.

Variation

Vegan Potato Rolls

• Omit the eggs and increase the milk to 395 grams. The dough is not as elastic and will be a little clumpier when kneading, especially after the bulk ferment. Try to get it as smooth as possible when shaping into the rolls. This eggless version doesn’t caramelize the same, so you can brush a little bit of oil on the rolls before they go in the oven to give them some color.