• 2 tablespoons dry active yeast
  • 2 yeast
  • 2 teaspoons sugar2 sugar
  • 2 cups warm unflavored milk of choice (105°F2 F---110°F)
  • 3¼ cups of a good quality, all-purpose gluten free flour blend. *If your flour blend already contains xanthan gum and salt omit these ingredients from the recipe.
  • *3 teaspoons xanthan gum
  • *1½ teaspoons kosher or fine sea salt
  • 1 tablespoon baking powder
  • 2 large eggs, + 1 egg (optional) for brushing tops
  • ¼ cup butter or dairy free butter substitute, melted, more for brushing pans pans
  • ¼ cup honey
  • 1 teaspoon apple cider vinegar
  1. Combine yeast, sugar and warm milk in a small bowl and whisk to dissolve the sugar.
  2. Let sit 6 to 8 minutes or until mixture is foamy and has increased in volume.
  3. Combine flours, starches, xanthan gum, salt and baking powder in the bowl of an electric mixer fitted with the paddle attachment.
  4. Mix for 30 seconds on medium-low to combine and break up any lumps in the potato starch.
  5. Add the yeast mixture, 2 eggs, melted butter, honey and vinegar.
  6. Mix on medium-low until combined, scraping down the sides of the bowl. Then turn the mixer on high and mix for 3 minutes.
  7. Batter should be very thick and smooth.
  8. 4. Preheat oven to 375°F.
  9. Brush 2 standard muffin pans with melted butter or spray with gluten free, non-stick cooking spray.
  10. Spoon batter into prepared muffin pans, filling about ¾ full.
  11. Alternately, use a small (#60) ice cream scoop and place 3 scoops in each muffin tin (like a clover leaf).
  12. Cover with a clean kitchen towel and place in a warm, draft---free place. Let rise for 35 minutes or until dough has almost doubled in size.
  13. If desired, beat remaining egg with 1 tea-spoon water until thoroughly blended.
  14. Gently brush the tops of each roll with egg mixture.
  15. Place rolls in preheated oven and bake 17 to 18 minutes or until golden brown.
  16. Let cool in the pans for 15 minutes.
  17. For Egg-Free Soft Dinner Rolls, omit 2 eggs. Combine 1 tablespoon flax meal with 3 table-spoons warm water; let sit for 5 minutes until thickened. Add mixture to yeast mixture in step 3 Add 1 tablespoon arrowroot to dry ingredients
Reprinted from Celi-Yak News Winter 2012 These rolls can be made ahead. Bake them and let them cool in the pans; wrap them in plastic wrap and refrigerate for up to 2 days. Warm for a few minutes in a 350° oven and serve. Each roll contains 125 calories, 3g total fat, 2g saturated fat, 0g trans fat, 33mg cholesterol, 227mg sodium, 22g carbohydrate, 1g fiber, 3g protein.