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Gluten-free potato rolls

Gluten-free potato rolls

Recipe by Helka Tukiainen
5.0 from 1 vote

n. 16

Cooking time





  • If you have leftover mashed potatoes, use them in this bun dough. If not, make one portion of mashed potato mix from Lidl, for example, according to the instructions on the side of the packet, but leave out the butter.
  • Mix dry yeast with + 42°C water and add psyllium.
  • Let the psyllium swell around. 5 minutes.
  • Add the sugar and salt.
  • Add the mashed potatoes and mix thoroughly so that no lumps of the mixture remain in the dough.
  • Using an electric mixer with dough hooks or an electric mixer, beat the flour mix and oil until smooth. 3 min. until the dough comes away from the sides of the bowl.
  • The dough is a bit sticky because of the mashed potatoes, so use the gluten-free white flour mix from Virtasalmen Viljatuote.
  • On a floured baking tray, form the dough into a bar and first divide it in half.
  • Cut 8 equal pieces of dough from each dough stick and roll them into buns using the flour.
  • Place the rolls on a baking tray and let them rise in a warm place under a baking sheet for 30 minutes.
  • Bake the rolls in the middle of the oven at 250 degrees for about 15 minutes.

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