Pull-Apart Potato Rolls

Ingredients

• 3 tablespoons (45 g) melted butter or dairy-free alternative, divided
• 2 1/2 cups (300 g) gluten-free all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon (6 g) kosher or fine sea salt
• 1/2 teaspoon (1.5 g) xanthan gum
• 2 teaspoons (7 g) instant yeast
• 1 cup (240 mL) warm water (105-110°F)
• 1 large egg (, beaten, at room temperature)
• 1 teaspoon (5 mL) apple cider vinegar
• 1/2 cup (90 g) cooked, mashed potato*

Instructions

1. 1

   *Prick a medium potato with a fork. Microwave on 100 percent power until tender, about 5-7 minutes. Halve, then scoop the flesh into a bowl and discard skin. Mash the potato.

2. 2

   Lightly brush an 8-inch round cake pan with some of the melted butter; set aside.

3. 3

   In a stand mixer fitted with a paddle attachment, combine the flour, sugar, salt, xanthan gum, and instant yeast.

4. 4

   With the mixer running on low, add in the water, egg, apple cider vinegar, mashed potato, and remaining melted butter. Beat on medium for 3 minutes, scraping down the sides of the bowl.

5. 5

   Using a large ice cream scoop, scoop the dough and place in the middle of the pan. Place the other 8 scoops side by side all the way around the pan. Smooth out the tops of the rolls with wet fingers.

6. 6

   Cover the pan with plastic wrap and let rise in a warm place for about an hour.

7. 7

   Bake in a 400°F oven for 25-28 minutes or until the tops of the rolls are golden brown and the internal temperature reaches 200°F. Let cool slightly before serving.