From Art of Gluten-Free Baking, http://artofglutenfreebaking.com
-makes 15-20 rolls
Special Equipment Needed
-stand mixer is really helpful, but a hand mixer will do
-muffin pan
Ingredients
3 C (435g) Jeanne’s Gluten-Free All-Purpose Flour Mix
2 tsp xanthan gum (this is in addition to the xanthan gum in the mix)
4 tsp aluminumn-free double-acting baking powder
1 tsp salt
1/4 C (50g) sugar
2 TBL active dry yeast (I use Red Star)
2 C (475ml) warm but not hot milk (or milk substitute, or water)
2 tsp vinegar (I use apple cider vinegar)
2 large or extra large eggs
1/4 C (60ml) olive oil (or neutral vegetable oil)
melted butter (or butter substitute) for pans and for brushing tops of rolls
tapioca flour for pans
Butter and flour muffin tins.
In a small bowl, whisk 1 TBL of the sugar into warm milk. Add yeast, whisk to dissolve; set aside to proof (start the yeast working)–it will get foamy on the top.
In a medium bowl, mix together flour, xanthan gum, baking powder, the remaining sugar, and salt; set aside.
In bowl of mixer fitted with a paddle attachment, beat together eggs, vinegar and oil. Add yeast mixture, beat to mix. Add flour mixture, beat on low to combine, then beat on high for about 3 minutes.
Spoon dough into prepared muffin tins–filling about 3/4 of each cup. With a sharp knife that has been dipped in tapioca flour, cut a deep slash in the top of each roll. Don’t worry if there’s a little extra tapioca flour left on the rolls.
Turn on oven to preheat to 375 degrees.
Let rise until a bit less doubled in bulk (but not risen too high above the top of the pan)–about 40 mins. I put muffin tins on top of stove to let dough rise in proximity to warmth of the preheating stove.
Once rolls have risen, brush the top of each with melted butter. Bake in preheated oven for about 20 minutes–until the tops are a nice golden brown. If they start to brown too quickly, loosely tent the rolls with aluminum foil.
Remove from oven. Release rolls from tins–I often put them into a tea-towel lined basket to keep warm.
These rolls keep well, although you’ll probably eat them all the day you bake them! I have put them on the counter, unwrapped, overnight to see what they would be like the next day–and they were yummy!
*Note: you can also make these by dropping large spoonfuls of dough onto a greased cookie sheet. Follow rising and baking instructions for the muffin-tin rolls.
Enjoy!