Ingredients
Scale
- 3 cups (420 g) gluten-free all-purpose flour (contains xanthan gum)
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1 cup (240 ml) warm milk or dairy-free milk, 100–110°F (38–43°C)
- 2 large eggs, room temperature
- 3 tbsp (45 g) unsalted butter or dairy-free spread, melted
- 2 tbsp (25 g) sugar or honey
- 1 tsp salt
- 1–2 tbsp olive oil for bowl and brushing
Instructions
- Proof the yeast in warm milk with sugar for 5–10 minutes until foamy.
- Whisk dry ingredients separately; add eggs and melted butter to the yeast mixture.
- Combine wet and dry in a mixer with a paddle or by hand until cohesive; let rest for 10 minutes.
- Divide into 12 portions, shape into rolls, place on a parchment-lined tray, and proof for 45–60 minutes until puffy.
- Brush with oil or egg wash, then bake at 375°F (190°C) for 18–22 minutes until golden and hollow-sounding.
Notes
Store in an airtight container for up to 2 days or freeze for up to 3 months. To reheat, thaw and warm in the oven.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 5g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg