Want Gluten Free Perfection? Try Potato Brioche Buns Now!

Ingredients

• 2 cups Potatoes (starchy potatoes (Russet), peeled and cubed)
• 0.5 cup Milk (whole milk, room temperature)
• 3 cups Gluten-Free Bread Flour Blend (blend of rice flour, tapioca starch, xanthan gum; see channel description for recipe)
• 2 teaspoons Active Dry Yeast (instant or rapid‑rise yeast)
• 1 teaspoon Salt (kosher salt)
• 2 tablespoons Granulated Sugar
• 4 tablespoons Unsalted Butter (softened, cut into cubes)
• 1 large Egg (beaten with 1 tsp water for egg wash)
• 2 tablespoons Potato Starch (for sprinkling on buns before baking)

Instructions

1. Boil Potatoes

   Place peeled, cubed potatoes in a pot, cover with water, bring to a boil and simmer 10‑15 minutes until fork‑tender. Drain well.

   Time: PT15M

2. Rice Potatoes

   Pass the hot potatoes through a potato ricer into a large bowl. If you don’t have a ricer, mash them very smooth with a fork or potato masher.

   Time: PT5M

3. Add Dry Ingredients

   In the stand‑mixer's bowl, combine the gluten‑free bread flour blend, sugar, salt, and active dry yeast. Mix briefly on low speed.

   Time: PT3M

4. Incorporate Wet Ingredients

   Add the riced potatoes, softened butter, and milk slowly while the mixer runs on low. Mix until everything is fully incorporated.

   Time: PT5M

5. Knead Dough

   Increase the mixer speed to medium‑high and knead with the dough hook for 5 minutes, scraping down the sides halfway through, until the dough is smooth, slightly sticky, and pulls away cleanly from the bowl.

   Time: PT5M

6. First Proof

   Cover the bowl loosely with plastic wrap and let the dough rise at room temperature for 1‑2 hours, or refrigerate overnight (minimum 6 hours) for better flavor.

   Time: PT1H30M

7. Divide and Shape Buns

   Generously flour a clean work surface. Divide the dough into 3‑oz (≈85 g) pieces, shape each into a smooth ball, tuck the edges underneath, flip so the seam is on the bottom, and place on a lightly floured bench.

   Time: PT10M

8. Second Proof

   Cover the shaped buns loosely with plastic wrap and let them rise for 20‑30 minutes until they look slightly puffy.

   Time: PT25M

9. Egg Wash and Starch

   Brush each bun lightly with the beaten egg (optional) and sprinkle with potato starch for a subtle crispness.

   Time: PT5M

10. Bake Buns

    Preheat the oven to 375°F. Bake the buns on the middle rack for 15 minutes, or until they are golden brown and sound hollow when tapped.

    Time: PT15M

    Temperature: 375°F

11. Steam for Soft Crust

    Remove the buns from the oven and cover them with a clean kitchen towel for 5 minutes. This steams the crust, keeping the buns extra soft.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

45 g

Fat

7 g

Fiber

2 g