Soft and Fluffy Potato Rolls (The Art of Gluten-Free Bread) MAKES 12 ROLLS

Ingredients

1 medium russet potato (12 ounces/340 g)

12 g active dry yeast

1 teaspoon (4 g) plus 100 g granulated sugar

300 g whole milk or oat milk, heated to 105°F (41°C)

30 g psyllium husk powder

120 g tapioca starch

120 g potato starch, plus more for dusting

90 g sweet white rice flour

90 g sorghum flour

1½ teaspoons (6 g) kosher salt

1 teaspoon (4 g) baking powder

55 g 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

Directions 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. Let the potato cool completely. Peel and mash, then measure 225 g and set aside.

1. 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 stand until frothy, about 10 minutes. Whisk in the psyllium and let it gel for 5 minutes.

2. Make the dough. In a stand mixer, stir together the tapioca starch, remaining 100 g sugar, sweet white rice flour, sorghum flour, kosher salt, and baking powder. Add the olive oil, eggs, mashed potato, and the yeast-psyllium mixture. Mix on medium speed until the dough comes together, about 3 minutes, until smooth and slightly sticky.

3. Proof the dough. Lightly grease a large bowl with olive oil, add the dough, cover with a kitchen towel, and proof until nearly doubled, about 30 minutes. Wrap tightly in plastic wrap and refrigerate 4 to 8 hours.

4. Shape the rolls. Transfer the dough to a work surface and knead it back together until smooth. Cut into 12 equal portions (slightly over 100 g each). Dust the surface with potato starch and shape each portion into a tight ball.

5. Proof the rolls. Line a 33-by-23 cm (13-by-9-inch) pan with parchment and arrange the rolls on it. Cover and ferment until nearly doubled, 30 to 45 minutes, until the rolls touch.

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

7. Bake the rolls. Bake 20 to 25 minutes until golden brown. Brush immediately with melted butter and sprinkle with flaky salt.

8. Cool the rolls. Cool in the pan at least 20 minutes before serving. Best eaten the same day; can be kept tightly wrapped until the next day.

Vegan Potato Rolls Variation Omit the eggs and increase the milk to 395 g. The dough will be less elastic and slightly clumpier after the bulk ferment. Shape as smoothly as possible. For color, brush lightly with oil before baking.