- 3 cups high quality gluten free flour (see notes)
- 1 T potato flakes (NOT potato flour)
- 1 T gluten free instant yeast, room temperature
- 3 T sugar
- 1 tsp salt
- 1/3 cup powdered milk (optional, but highly suggested – omit if dairy free)
- 1/4 cup butter, softened (see notes for dairy free)
- 1 egg
- 1 1/2 cups water, just warmer than room temperature
- Add all ingredients to the bowl of a stand mixer in order listed. Add the salt and sugar on opposite sides of the bowl.
- Mix on low until ingredients start to combine, then on medium for 3 minutes. The mixture will be thick to start and then soften after a minute or so. The dough should be sticky and softer than regular roll dough, more like a sticky cookie dough.
- If it is too dry (not sticky, easily handled, or crumbly), add a tablespoon or two of water.
- Likewise, if it is too wet (more like banana bread, not able to be formed or handled at all in the next step), add a tablespoon or two of flour.
- Because the dough is sticky, you’ll want to coat your hands in oil so you can easily handle it. Divide the dough into 12 equal pieces and form into balls with oiled hands. You might need to re-apply oil a few times.
- Place the balls of dough in a 9X13″ baking pan and cover the pan with plastic wrap or a light towel.
- Allow to rise in a warm location until nearly doubled in size. I heat the oven to 120 degrees, then turn it off before putting the rolls in to rise. You can also turn the oven on to 350 to preheat and set the pan of rolls on top of the stove. This rising period tends to be fairly quick with gluten free rolls, so watch them closely – checking after 15-20 minutes.
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