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
- Sugar
- Whole milk
- Butter
- 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:
- Burgers
- Sliders
- 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
Ingredients
- 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
Instructions
- 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.
These are fantastic! I made them today, and we had the best burgers we’ve had since I was diagnosed in 2019. I would say you have no idea how awesome this is, but I think you do. Celiac isn’t fun, but at least my husband and I can have good burgers again.
I do and I appreciate your kind words! I’m so glad you liked them 🤗
Hi Kim! I absolutely love all your recipes and have always had the best luck with them! I was hoping to pick your brain about this recipe. I made the dough yesterday afternoon using your flour blend and refrigerated it until about 7pm this evening when I took them out to shape them and complete the second rise. The dough was really sticky (though I use a scale to measure all my ingredients to ensure the correct amount, I used 2 russet potatoes and didn’t actually measure 200g. I dumped in the mashed potatoes before thinking to tare my scale). Because they were difficult to shape, I had to add quite a bit of tapioca flour in the process of shaping them, but I’ve done this with other enriched doughs using your flour blend in the past without issue/impact on taste. They rose beautifully and the texture is amazing, but when I took a bite the flavor was odd. There was no sweetness, and it felt like my taste buds were searching for saltiness maybe? I double checked the recipe to make sure that I didn’t leave out any ingredients, and to the best of my knowledge I didn’t. This is probably an impossible question, but any thoughts on where I went wrong? This is not a criticism of your recipe- obviously it’s wonderful and your brilliant! Just wondering how I messed it up!
I am Not sure how or where I went wrong but I also followed the recipe and this dough was Extremely sticky impossible to knead or shape as shown in the video.. I added quite a bit of the bread flour blend that I had leftover from master blend I had prepared, also used russet potatoes. Dough did the initial rise and doubled beautifully and they even refrigerated overnight as recommended. But when turned it out to shape, it was a complete disaster for me. It seemed the more flour I added the stickier it got. I was on a smooth granite surface and again, plenty of flour down and as I tried to knead to no avail. I gave up trying as it was getting worse. I simply divied up the dough and basically just plopped them into roundish buns best I could onto cookie sheet. They are now “proofing” for 30m before I will bake them..🤷♀️not sure what end result will be just yet but I’m not feeling too great about it. What happened?
So just to follow-up or update on the final product – wish I could attach a picture here to show – and Btw same as previous person had stated: this is not so much a criticism on the recipe or Kim per se as it is that I am just truly stumped on what I missed here. But the final result was the buns turned out kind of flat and rugged looking, more like a scone than smooth bun, obviouslybc I couldn’t shape them properly. I didn’t mind that they were spread out as I did want them bigger to fit something more like size of a portobello mushroom burger or patty, and purposely always planned to go a little bigger than Kim’s anyway. At 15m mark they had more color on bottom than top so I raised the rack and had to let them go another 10m to brown on top without burning bottom🤷♀️ .. they did not all end up w same uniform color. They dud smell Amazing as they baked for sure, like a brioche made w butter, eggs and potato would, and they are soft and airy texture-wise and not dense at all, but they do seem be missing salt as previous person also mentioned. So.. Idk I’m still at a loss as to what/where things went wrong, I’d love to know or hear it. Thanks!
I’m so sorry you’re having problems, too, Chantal! I just responded to Katherine so please read that message and see what I asked her about the flour blend and let me know as well if you substituted anything, etc. We’ll figure it out eventually!
Awe, thank you so much for your kind words, Katherine! I really appreciate it!!!
I’m racking my brain trying to think of what could’ve happened and I know you said you measure everything out and use my flour blend. For some reason when people have problems with the dough being difficult really sticky, the culprit is usually either the flour blend or the making of the dough, but more so the flour blend. If you watched my video and your dough doesn’t look anything like mine when you dump it out onto the counter, then something went wrong with the flour blend. Are you substituting anything within the flour blend itself? May I ask what brands you’re using for each component? I know you said the texture was fine, but this could also affect the flavor of the bread if you’re not using the right products within the flour blend itself.
Let me know and we can go from there 🙂
I am going to make these this weekend. I have had in the past a really bad reaction to Psyllium husks or powder .. so I will have to eliminate. I believe you have stated the reason for the Psyllium husks or powder Is to absorb some of liquid.
Should I cut back on the milk? If so how much?
The texture is incredible, just like a regular bread
I tasted the dough before putting it in the fridge overnight and it was very tasty and sweet like a brioche should be, but when I took it out the next morning the dough was no longer sweet and had a lot of yeast flavor, it was sour (as if the yeast would have consumed the sugar). I cooked the breads and the texture was perfect but the flavor was yeasty and also tasted like alcohol. I think I’m going to try the recipe again but without leaving it overnight in the fridge.
Hmmm. I’ve never got that alcohol or yeasty flavor at all. I don’t know if you’ll be able to shape the rolls very easily without the overnight stay in the fridge, but you’re welcome to try.
Leaving the dough out overnight in a warm room will speed up fermentation w/the ending results being potato vodka. Chill potatoes & all other liquids before making dough as well as quickly transferring dough to refrigerator. This should prevent potato fermentation. Hope this helps!
These were beyond terrific! Soft, puffy and oh so delicious! These are my new favorite rolls. Thank you for all your hard work to give celiacs edible breads.
It is my pleasure, Gillie! Thank you so much for your kind words 🥰
The ones I baked were delicious!! But it was too much to devour in a few days. So, I froze some of the buns unbaked. Now, I’m wondering if I need them to let them reach room temperature again or can they be baked from frozen?
Yes, so that they can go through that second rise before baking. You can put the frozen rolls on your sheet pan and cover them lightly with plastic wrap and allow them to proof while thawing at the same time.
I didn’t try it yet . Can I let the dough in fridge for day or 2 days.
Yep!
I have a question about your super soft dinner buns. I tried them this weekend, but I’m obviously doing something wrong. They never ever seemed to rise, and after refrigerating overnight I shaped them, but again, it was like working with hard cookie dough. They are not rising at all now. Any ideas of what I could be doing wrong??
Hmmm. Did you use my bread flour blend? Or substitute anything within the blend? That’s the first step to figuring out what went wrong.
These buns are sooo squishy!! Loved them. I ate one still warm and it was such a treat. They are rich and yeasty and taste exactly how you want homemade bread to taste. They are definitely on the sweeter side, but I used one for a breakfast sandwich this morning and it didn’t taste weird or too-sweet at all. The texture is squishy like I said and they hold together just like normal bread! Next-day buns are a tad drier (to be expected of course), but heating them up fixes that no prob. Thanks for the recipe, Kim!!
So glad you liked them, Mackenzie! They are one of my new favorites 😍
Hi,
My mom’s mom’s mom’s pecan sticky bun recipe had a potato in it. I have tried your cinnamon roll recipe and it is delicious, but I wondered what you thought about using this recipe as the base for the rolls and then rolling them out and making them into sticky buns.
Thank you!
Sharon
I think it would work beautifully, Sharon!
the dough rose beautifully before baking but the finished product was a bit denser and harder than desired, not like the fluffy bread in the video. Not sure why, I did use an oven with a convection fan, but don’t think that would have affected it.
Did you substitute anything within the flour blend? That’s usually the culprit, especially if you don’t use a superfine white rice flour (Bob’s red mill isn’t superfine). Or they could have been over or under proofed or weren’t baked long enough. If you pick one up after baking and it seems heavy relative to its size, it’s not done baking yet.
I used super fine rice flour, and if anything I may have over baked, looking for that “light” feel but unfortunately it never reached that. I probably left them in for 5 minutes longer than the 15 minutes. I did use convection fan in the rear of the oven. They were cooked but not squishy soft
It’s possible the convection is what did it. If you’re using convection, I would lower the temperature to 325 F.
I am a retired Pastry Chef. I do not recommend baking rolls or cakes in a convection oven because the fan dries out the surface and prevents the rolls or cakes from rising to their full height. Convection is great for baking cookies!
I assume the butter is incorporated into the dough along with the other liquid ingredients before beating for 5 minutes? I couldn’t find the butter step in the youtube video or on this page.
I’m sorry! Yes, it is. I’ve corrected it in the recipe card so it now says when to add it.
Thank you so much for posting this recipe! When my 11yo son was diagnosed with celiac’s last November his first worry was, that he couldn’t eat my sweet potato dinner rolls anymore. Luckily I found your youtube videos the day after his diagnosis and so many of your recipes are now stapes at our home. In these last months, I didn’t dare writing to you, if you could maybe come up with a recipe for (sweet) potato rolls, but here you are saving my day again. Thank you!