Ingredients
Scale
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk or dairy-free milk (240 ml)
- 2 tablespoons sugar
- 1 large egg
- 1/4 cup oil or melted butter (60 ml)
- 1 teaspoon salt
- 2 1/2 cups gluten-free all-purpose flour blend (about 350 g; ensure it contains xanthan gum, or add 1 teaspoon)
Instructions
- Proof the yeast in warm milk with sugar for 5–8 minutes until foamy.
- Whisk in egg, oil or melted butter, and salt.
- Add gluten-free flour and mix until you have a soft, tacky dough.
- Bulk proof in a warm spot until doubled (45–60 minutes).
- Shape into 12 rolls on a parchment-lined sheet.
- Proof rolls for another 25–35 minutes.
- Brush with egg wash if desired.
- Bake at 375°F (190°C) for 18–22 minutes until golden and internal temperature reaches 190–200°F (88–93°C).
Notes
Use a stand mixer for even mixing; avoid over-kneading. Adjust hydration based on flour type for best results.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten-Free