Ingredients
Scale
- 1 cup warm milk (100–110°F / 38–43°C)
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon honey (for yeast activation)
- 3 cups gluten-free flour blend (e.g., rice flour, tapioca starch, sorghum)
- 1 teaspoon xanthan gum (if needed)
- 1 teaspoon salt
- 2 tablespoons melted butter
- 2 tablespoons honey (for dough)
- 1 large egg
- Additional melted butter or egg wash (for brushing)
- Honey-butter glaze (for serving)
Instructions
- Warm the milk to 100–110°F and dissolve the active dry yeast with 1 tablespoon of honey.
- In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if needed), and salt.
- Add the melted butter, the remaining honey, and the egg to the yeasted milk mixture.
- Combine the wet and dry ingredients to form a soft, slightly sticky dough.
- Divide the dough into 12 equal pieces and arrange them in a greased 9×13-inch pan.
- Proof the rolls in a warm spot until nearly doubled, about 35–45 minutes.
- Brush with melted butter or an egg wash.
- Bake in a preheated oven at 375°F (190°C) for 18–22 minutes until golden brown.
- Let cool slightly before brushing with a honey-butter glaze and serving.
Notes
For best results, keep the dough slightly tacky and proof in a warm, draft-free place.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten-Free