Gluten-Free Rolls
Ingredients
-
1
cup
warm non-dairy milk
-
2 ¼
teaspoons
quick-rise yeast
-
4
tablespoons
sugar
-
330 to 335
grams
gluten-free all-purpose flour
-
2
teaspoons
xanthan gum
-
¼
teaspoon
baking powder
-
1
teaspoon
kosher salt
-
2
tablespoons
butter or coconut oil
-
1
large
egg
-
1 ¼
teaspoons
apple cider vinegar
Instructions
- Proof the yeast by heating the milk to 110°F and mixing it with yeast and 1 tablespoon of sugar. Let it sit until bubbly.
- In a stand mixer, whisk together the gluten-free flour, xanthan gum, baking powder, salt, and 3 tablespoons of sugar.
- Add the proofed yeast, melted butter, egg, and vinegar to the dry ingredients and mix until combined.
- Switch to a dough hook and mix on medium speed for 2 to 3 minutes until the dough is sticky.
- Grease an 8 or 9-inch round pan and scoop the dough into 7 to 8 mounds, smoothing the tops.
- Cover the dough and let it rise in a warm place for 45 minutes, until nearly doubled in size.
- Preheat the oven to 400°F during the last 10 minutes of rising.
- Bake for 15 to 25 minutes, covering with foil once golden brown, until the internal temperature reaches 185 to 200°F.
- Brush with melted butter before serving.
Nutrition Facts (estimated)
Servings
7-8 rolls
Calories
195
Total fat
4.9g
Total carbohydrates
32.7g
Total protein
4.4g
Sodium
345.4mg
Cholesterol
23.3mg
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