Gluten-Free Feather-Light Potato Buttermilk Buns

Directions

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.