Gluten-Free Potato Buttermilk Buns

Gluten-Free Potato Buttermilk Buns
Gluten-Free Potato Buttermilk Buns
Ingredients
Gluten-free Flour Blend:
  • 435grams rice flour
  • 187grams tapioca flour
  • 123grams potato starch
  • 8grams xanthan gum
  • 5grams fine salt
Buns:
  • 1teaspoon fine salt
  • 3tablespoons instant potato flakes
  • 2tablespoons nonfat dry milk
  • 1tablespoon sugar
  • 1packet active dry yeast
  • 2tablespoons butterat room temperature, plus more for greasing and brushing
  • 1cup buttermilkat room temperature
Yield:
Instructions
For the gluten-free flour blend:
  1. In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
For the buns:
  1. In the bowl of a stand mixer fitted with the paddle attachment, mix together the potato flakes, dry milk, sugar, yeast, salt, 2 tablespoons butter and 1 3/4 cups plus 2 tablespoons gluten-free flour blend on medium-low speed. With the machine running, stream in the buttermilk and mix until the dough is combined and pulls away from the sides of the bowl.
  2. Line countertop with a large piece of parchment paper and sprinkle lightly with some of the gluten-free flour blend. Grease an 8- by 8-inch baking dish. Roll the dough out gently to about 3 inches thick. Cut the dough into 8 equal pieces and place in the prepared baking dish, evenly spaced from one another. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.
  3. Preheat the oven to 350˚F. Bake the buns until golden and fluffy, about 24 minutes; remove from oven and brush with butter. Serve warm or cooled.