Breads Gluten Free Dairy Free Soft Dinner Rolls Recipe

• Course Appetizer
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• 2 tbsp dry active yeast
• 2 tsp Sugar
• 2 cups rice milk or milk (warm but not hot)
• 1 1/2 cups superfine or Asian White Rice Flour*
• 1/2 cup superfine or Asian Sweet Rice Flour (also called glutinous rice flour)*
• 3/4 cup cup potato starch (not potato flour)*
• 1/2 cup cup tapioca starch*
• 3 tsp Xanthan Gum
• 1 1/2 tsp kosher or fine sea salt
• 1 tbsp Baking Powder
• 3 large eggs divided
• 1/4 cup butter or non-dairy butter substitute (Earth Balance recommended) (plus more for brushing the pans)
• 1/4 cup honey
• 1 tsp Apple Cider Vinegar

Instructions

1. Combine the yeast, sugar and warmed milk in a small bowl and whisk to dissolve the sugar. Let sit for 6-8 minutes or until the mixture is foamy and has increased in volume.
2. Combine the flours, starches (or all-purpose gluten free flour blend), xanthan gum, salt and baking powder in the bowl of an electric mixer fitted with the whisk attachment. Mix for 30 seconds on medium-low to combine and break up any lumps in the potato starch.
3. Add the yeast mixture, 2 eggs, melted butter substitute (or butter), honey and vinegar. Mix on medium low until combined. Scrape down the sides of the bowl, turn the mixer on high and mix for 3 minutes. You should have a very thick, smooth batter.
4. Brush 2 standard muffin pans with melted butter (or butter substitute) or spray with gluten free, non-stick cooking spray. Preheat the oven to 375 degrees.
5. Spoon the batter into the prepared muffin pans, filling about ¾ full. Alternately, you can use a small (#60) ice cream scoop and place 3 scoops in each muffin tin (like a clover leaf). Cover with a clean kitchen towel and place in a warm, draft free place to rise. Let rise for 35 minutes or until the dough has almost doubled in size.
6. Beat the remaining egg with 1 teaspoon of water very well with a fork. Gently brush the tops of each roll with the beaten egg.
7. Bake for 17-18 minutes or until golden brown. Let cool in the pans for 15 minutes.
8. The rolls can be made ahead – bake them, let them cool in the pans, wrap with plastic wrap and refrigerate for up to 2 days. Warm for a few minutes in a 350 degree oven.