These sweet and tender potato rolls are easy enough to make everyday and special enough to serve to company. Serve them to your gluteny friends – they’ll never know they’re gluten free. This recipe can be made in several shapes, including loaf bread, has adjustments for dairy free options listed in parenthesis. Makes 24-36 rolls.

2 C. mashed potatoes (note: you can use real fresh peeled and boiled potatoes or instant potatoes reconstituted with plain water)

1 C. water

2 packages active dry yeast – equal to 1 Tbsp. + 1 tsp. bulk yeast

3 Tbsp. sugar

1 1/2 cup buttermilk, room temperature

6 Tbsp. butter, melted and cooled

3 tsp. salt

5 1/2 to 6 1/2 C. (22-26oz or 623-737g) Better Batter Gluten Free Flour, plus more for dusting

Butter or margarine for dipping (optional)


In the bowl of your stand mixer, blend the mashed potato, water, yeast, and sugar. Set aside and allow to proof for 5 minutes, or until mixture begins to foam. Attach bowl to electric mixer fitted with the paddle attachment. With the mixer on low, add buttermilk or df milk sub, melted butter or margarine, and salt. Gradually add 5 1/2 C. Better Batter flour to make a sticky dough. Turn the mixer on high speed and allow to blend for 4 minutes.

Note: If you do not have a stand mixer, you can blend this with your bare hands for about 8 minutes or until well combined and the texture of chocolate chip cookie dough.

At this point you may continue to shape the dough into rolls or you may place the dough in a greased bowl and with greased plastic wrap, to set aside up to 1 to 1 1/2 hours at room temperature or overnight in the fridge.

To shape rolls:

Heat oven to 375 degrees. Line 3 large baking sheets with parchment paper.

Flour a work surface with remaining 1 C. flour. Turn dough out onto surface. Using a floured rolling pin, roll dough out 3/4 inch thick. Cut dough into 2-inch-wide squares. If you wish, you may cut these squares diagonally into triangles. Dip in butter or margarine if desired, and place at least 1 inch apart on baking sheets.

Let rise 15-30 minutes and bake until golden, 18 to 20 minutes; serve.


Crescent rolls: split dough into three sections and roll each section into a circle 1/8 inch thick. Heavily butter the surface of the circles. Using a knife or floured pizza cutter, cut each circle into 8 wedges. Starting from the wide end, quickly roll into a crescent shape and place on the baking pan to rise. Rise and bake as directed above.

Parkerhouse rolls: Instead of rolling to 3/4 inch thick, roll to 1/4 inch thick. Break apart, and gently, using floured hands, shape each square on the floured surface into flattened ovals. Brush each oval with butter and fold slightly so the top half doesn’t quite overlap the bottom half. Rise and bake as directed above.

Cloverleaf Rolls: take a floured cookie scoop or melon baller and measure dough into 1 inch balls. Dip each ball into butter and place 3 of these in each muffin tin pan. Rise and bake as directed above.

Loaf Bread: Grease 2 8×4 inch loaf pans. After (optional) first rise, divide dough evenly into pans instead of shaping into rolls. Allow to rise 30-45 minutes. Bake for 45-55 minutes. Allow to cool completely before slicing.