Gluten-Free Feather-Light Potato Buttermilk Buns

1. 1

   Special equipment: parchment paper

2. 2

   For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

3. 3

   For the buns: 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.

4. 4

   With the machine running, stream in the buttermilk and mix until the dough is combined and pulls away from the sides of the bowl.

5. 5

   Line your countertop with a large piece of parchment paper and sprinkle lightly with some of the gluten-free flour blend.

6. 6

   Grease an 8- by 8-inch baking dish.

7. 7

   Roll the dough out gently to about 3 inches thick.

8. 8

   Cut the dough into 8 equal pieces and place in the prepared baking dish, evenly spaced from one another.

9. 9

   Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.

10. 10

    Preheat the oven to 350 degrees F. Bake the buns until golden and fluffy, about 24 minutes; remove from oven and brush with butter.

11. 11

    Serve warm or cooled.

* Per serving · 4 servings · Values may vary.

No additional tips available.