Potato buns

As many know, making gluten-free bread is not always without problems. My two favorites are built around potatoes. That is, these juicy potato rolls and potato flatbread, the recipe of which will arrive here on the pages as soon as possible

Ingredients:

500ml milk

2 package instant yeast

2 teaspoons of psyllium husk

600ml of mashed potato (I made mine from powder)

1 tablespoon honey 🍯

2 teaspoons of salt or to taste 

700 ml of flour

400 tablespoon cooking oil

And how to make your buns:

Start with mixing yeast and psyllium husk with warm milk (approx. 42c)

Let it rest for 5 minutes then add potato and half of flour and knead for hand or with a kneading machine.

Add rest of the flour and oil and knead couple of minutes.

Cut the dough in 2 pieces and role them into two rolls.

Cut each roll into 8 pieces and shape with your hands.

Dough is much easier to handle if you use some cooking oil and lubricate your hands before handling the dough.