Ingredients
Scale
- 2 1/2 cups gluten-free flour blend
- 1/2 cup tapioca or potato starch
- 1 tsp xanthan gum or psyllium husk
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 1 tbsp sugar
- 1 1/2 cups warm water (105–110°F)
- 4 tbsp melted butter or olive oil
Instructions
- Warm the liquids to 105–110°F to activate the yeast and whisk into the dry mix until a sticky dough forms.
- Let the dough rise in a warm draft-free spot until nearly doubled (about 60–90 minutes).
- Gently divide the dough into 12 even portions and shape into rolls.
- Place the rolls close together on a baking sheet and let them proof for 20–30 minutes.
- Bake at 375°F until golden and the internal temperature reaches 200–205°F (about 18–22 minutes).
- Brush warm rolls with melted butter or olive oil before serving.
Notes
For best results, use a digital scale for measuring flours and proof the dough in a warm environment. These rolls freeze well for easy reheating.
- Prep Time: 90 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free