Gluten Free Potato Bread Rolls |
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Prep Time: 1 Minutes Cook Time: 12 Minutes |
Ready In: 13 Minutes Servings: 20 |
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This is a recipe from Friendly Food Recipes for Life by Royal Prince Albert Hospital Allergy Unit. This dough produces a very acceptable bread roll. It has a bagel-like crust and chewy texture. Potato rolls can be frozen. Wrape them in foil to reheat in oven. Original recipe did not give a quanity for salt, so not sure if this is the correct amount. Ingredients:
1 cup water |
1 (7 g) packet dry yeast |
1/4 cup sugar |
1/4 cup oil |
1 cup warm mashed potatoes |
2 eggs, beaten |
2 -2 1/2 cups potato flour |
1/4 cup extra potato flour |
1 teaspoon salt |
Directions:
1. Combine warm water, yeast and half the sugar. Allow to stand for 10 minutes.
2. Add oil and potatoes to yeast mixture.
3. Stir in 1 cup potato flour along with salt.
4. Add 2 beaten eggs.
5. Beat 1 minute with wooden spoon.
6. Stand in warm place until mixture forms a sponge. It willrise and look foamy.
7. Add rest of flour to make a firm dough.
8. Stand in warm place until doubled in bulk.
9. Using extra potato flour, shape dough into rolls. Place on lightly oiled oven trays.
10. Cover with plastic wrap.
11. Stand in warm place and let rise.
12. Uncover and glaze with beaten egg (whole egg).
13. Bake at 190 deg C for 10-12 minutes.
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