Potato Rolls


Left: Potato rolls with cinnamon and raisins - just perfect for breakfast. Above: Plain potato rolls. Note that shredded potato skins were added to the bread dough.

The potato rolls are a bit unusual with of the addition of baked potato to the bread dough. The cinnamon roll was quite edible at room temperature14 hours after the bread came out of the oven. Although the requisite moistness could have come from the raisins, the entire bread matrix was really quite delicious. It also was not particularly crumbly in texture. I did not find that butter was a necessary addition to the bread; however, there would be nothing wrong with fresh dairy butter or cream cheese for those that like the extra richness. the missing fourth slice found its way to the plate of Hallie (not needing to be gluten-free and isn't generally), who found the bread quite good.

There are several attributes to this recipe: (1) can be made dairy-free, although it does rely on eggs, (2) doesn't use exotic or hard-to-get ingredients, (3) unlike many GF breads, the fat level is moderate. The oddest ingredient is sweet rice flour (often called glutinous rice, but it contains no gluten ingredients that would harm someone that is gluten-free), and it can be obtained at Whole Foods Market - but for a much higher price than your friendly Asian food store. This recipe uses a slightly modified version of a GF flour mix on about.com's website. The modified version is shown below. Basically, I omitted the quinoa flour - imparts a sourness - and added 1/2 cup each of millet flour and masa flour (specially prepared corn flour). I've found that the masa flour is quite different from "corn flour" which in the US is corn meal that is milled very finely. (Bob's Red Mill sells masa harina, but I purchase mine at the supermarket or at my local and much friendlier Hispanic food store.)

These rolls were prepared in the 4" (10 cm) mini-cake pans shown here.

You will observe that there is no recipe per se for the cinnamon rolls. After filling eight pans, my wife convinced me to experiment with cinnamon bread. Actually, the entire idea of potato bread and rolls-instead-of-a-loaf were her idea, so, what the heck. I added raisins, sugar, vanilla and cinnamon to the remaining batter for the ninth roll. How much? About the amount one would add if they were having oatmeal. Here are some suggested starting point quantities for an entire recipe: double the sugar unless you like a very sweet bread, add a good cup of raisins unless you like a very raisiny bread, and put in two tablespoons of cinnamon and 1/4 teaspoon of allspice. For vanilla, try 1-1/2 teaspoons for starters.

Here is the scoop on the potato. The recipe used 4.75 ounces (135 grams) of leftover cold baked potato. How much is that?: about 3-1/2" X 2" X 2-1/2" (9 cm X 5 cm X 6 cm). You have some leeway here. If you decide to cook a potato in the microwave and use it, it is likely to be wetter, so start off with 1 cup of water and add liquid by the tablespoonful - or not. Just bake the bread longer. Could you add more potato? Sure. Could you add leftover mashed potato? Sure, just reduce the salt in the recipe - or not. This is all a matter of taste.

You will notice a strong resemblance between this recipe and the recipe for (mostly) no fail white bread. The major differences are (1) the flour mix, and (2) potato. When something works well, it serves as the starting point for lots of variations.

Potato rolls
Amount Measure Ingredient
4.75 - 5.0 (135 gm) ounces Baked potato, already cooked and peeled. You can chop the peeling and add that too if you like.
3-1/2 (14 oz - 400 gms) Cups Gluten-free flour (see recipe below). Of course you can use your favorite instead.
1/4 (2 oz - 55 gms) Cup White sugar. Of course you can use brown sugar or honey of the equivalent sweetness
2-1/2 teaspoons Instant yeast. This is 1 package.
1-1/2 teaspoons Xanthan gum
1-1/2 teaspoons Guar gum. It is OK to substitute xanthan gum if you do not have guar gum.
1 teaspoon Kosher salt, fine (diamond crystal brand)
1 teaspoon Baking powder
3 (1.6 oz - 45 gms) Tablespoons Melted butter or margarine
2 Whole Eggs - white and yolk separated
1-1/4 (10 fl oz - 300 cc) Cups Warm water - 110° F
    Lite olive oil, melted margarine or melted butter for brushing the tops before baking


Gluten free flour (About.Com but modified slightly)
Amount Measure Ingredient
2 Cups Sorghum flour
2 Cups Brown rice flour (I used Bob's Red Mill)
1-1/2 Cups Potato starch (from my Asian grocery)
1/2 Cup White rice flour (from my Asian grocery)
1/2 Cup Sweet rice flour (from my Asian grocery)
1/2 Cup Tapioca flour (from my Asian grocery)
1/2 Cup Amaranth flour (Whole Foods or your favorite nutrition store)
1/2 Cup Millet flour (Whole Foods)
1/2 Cup Masa harina - dry masa flour for making tamales and tortillas