The potato in these Gluten Free Potato Brioche Buns makes them so incredibly pillowy and light, you won’t believe they’re gluten free.
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I have been dying to attempt making gluten free potato buns for so long now, but they always slip my mind when I’m thinking of ideas for new posts. I finally began testing potato buns about a month ago and after just two tests, I finally got it and am SO glad I did. These are some seriously bouncy, pillowy, soft, fluffy, squishy buns. If I could think of other adjectives to describe these buns, I’d list them all. But I just want to get to telling y’all all about how to make ’em cuz they are that good, you’ll wanna make them immediately, just in time for Fourth of July weekend!
what you’ll find in this post
- ingredients for potato brioche buns
- how to make the buns
- potato rolls frequently asked questions
- what to serve these buns with
- more gluten free bun/roll recipes
here’s what you’ll need to make gluten free potato brioche buns
- Kim’s gluten free bread flour blend
- Instant dry yeast
- Psyllium husks or powder
- Baking powder
- Kosher salt
- Whole milk
- Eggs and egg yolks
- Cooked, mashed potatoes
let’s get rolling
Good (actually great) rolls and breads are what we gluten free people live for, am I right? So let’s get to making them:
- Make dough. Combine all dry ingredients, including sugar, in bowl of a stand mixer. Add mashed potatoes, butter, egg, egg yolks, and milk. Mix on medium high speed for 5 minutes using the dough hook OR the beater blade.
- Bulk ferment. Cover dough and allow to rise in a warm, draft-free area until doubled in volume, 1-2 hours.
- Refrigerate. In order for this dough to be kneaded and shaped properly and with ease, you must refrigerate the dough for at least 6 hours, preferably overnight.
- Knead. Remove dough from fridge and knead it on a well-floured surface until smooth and all air bubbles have been knocked back.
- Shape. Divide into equal-sized pieces and shape into round rolls/buns.
- Proof. Allow buns to rise until nearly doubled in size.
- Bake. Bake buns at 375 degrees F for 15 minutes.
gluten free potato buns FAQs
Unfortunately, no. I developed my gf bread flour blend because none of the store bought ones I tried (and I tried every one) gave me the results I wanted. You will not get the same results if you use another blend.
No, unfortunately it won’t work the same as potato flakes are dehydrated and this will change the hydration of the dough.
Only if they don’t have any added butter or milk, etc.
Because of the potato’s ability to retain more water, these rolls will stay soft for up to 4 days.
what should we serve these buns with?
Gluten free potato brioche buns are so versatile, you can serve them with just about anything. Here are a few suggestions:
- Chick-Fil-A Style Chicken
- Curry Chicken Salad
- Easy and Delicious Chicken Salad
- Chopped Chicken Salad
- Pot Roast
- Best Ever Crab Cakes
- Kahlua Pork
more gluten free roll/bun options
- Pillowy Soft Gluten Free Dinner Rolls
- Gluten Free Hamburger and Hot Dog Buns
- Gluten Free Hawaiian Rolls
Give these Gluten Free Potato Rolls a try for your next cookout or dinner rolls. I think you’ll be pleasantly surprised by the plush texture, as well as the flavor.
Gluten Free Potato Brioche Buns
- 3 cups (420 g) Kim's gluten free bread flour blend
- 2 medium potatoes (or enough to equal 200 g) peeled, cooked, mashed, and cooled
- ½ cup (100 g) granulated sugar
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 tbsp plus ¾ tsp (12 g) instant yeast
- 1 tbsp whole psyllium husks, or 1½ tsp psyllium husks powder
- 6 tbsp (85 g) butter, very soft
- 1 cup (240 ml) whole milk
- 1 large egg, at room temperature
- 6 large egg yolks, at room temperature
- 1 tbsp potato starch, for dusting OR 2 tbsp melted butter, for brushing after baking
- In the bowl of a stand mixer, add the gf bread flour blend, granulated sugar, baking powder, salt, yeast, and psyllium husks. Whisk together. Add mashed potatoes, egg, egg yolks, butter, and milk and mix on low using the dough hook until combined. Increase the speed to medium or medium high and knead for 5 minutes.
- Cover dough and allow to proof for 1-2 hours, or until doubled in size. Refrigerate at least 6 hours, but preferably overnight.
- On baking day, remove the dough from the fridge and knead on a well-floured surface until smooth. Divide into 3 oz (85 g) pieces and shape into rolls by folding sides up and into the middle and pinching them together, flipping over and rolling using a cupped hand on a non-floured surface until smooth.
- Place rolls an inch or two apart on a parchment-lined baking sheet (closer together if you want them to be more pull-apart style). Cover loosely with plastic wrap. Place in a warm, draft-free area to rise for 25-30 minutes, or until nearly doubled in size.
- Meanwhile, preheat oven to 375° F. For floured potato buns, sprinkle risen buns with a little bit of potato starch, or you can leave buns unadorned for baking.
- Bake rolls for 15 minutes, or until golden brown. They should feel very light when picked up. At this point, you can brush the buns with melted butter as an alternative to dusting with potato starch.
- Let buns cool to warm or room temperature before serving.