These delicious gluten-free rolls are flavorful and have the perfect crumb.
3 cups (14.32 oz) All-Purpose Pamela’s Gluten-Free Flour
½ cup (2.01 oz) sorghum flour
2 tablespoons psyllium whole husk
7 tablespoons cane sugar
2 ¼ teaspoons active yeast
2 ½ teaspoons sea salt
2 teaspoons baking powder
2 cups water, warmed to 110°
2 eggs, beaten
⅓ cup olive oil
2 tablespoons apple cider vinegar
- Prepare a 12-cup muffin tin by spraying the bottom of each cup with avocado or olive oil. You can also use a paper towel dipped in oil to wipe the bottom of each cup.
- Warm the water to 110°-115° and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, place the gluten-free flour, sorghum flour, sugar, psyllium whole husk, salt, and baking powder in the bowl of a stand mixer. Place the yeast into the bowl but place it opposite of the salt.
- Next, add the warm water, beaten eggs, olive oil, and apple cider vinegar into the bowl of a stand mixer.
- Mix on low for 30 seconds and then increase speed to medium and beat for 1 minute. Scrape down the sides of the bowl if needed.
- Spray a large muffin scoop or ice cream scoop with oil and use that to fill each muffin cup 3/4 full. You may need to add a little more or take away a little of the dough to even out the dough in each cup. Dip your fingers in water and use them to lightly smooth out the top of each roll. They don’t have to be perfectly smooth.
- Lay a large piece of plastic wrap on your counter and lightly spray it with oil and then turn it over to loosely cover the muffin pan. Let rise for 45-60 minutes. Don’t let the dough rise too high and begin to spill over onto the pan.
- Place the oven rack in the middle of the oven and then preheat the oven to 350°. (Baking the rolls in the upper half of the oven will help keep them from browning too much on the bottom).
- Bake for 45 minutes until golden brown. You can also test the internal temperature of the rolls with a food thermometer. The internal temperature should measure around 200°- 205°.
- Remove the rolls from the muffin pan and place them on a wire rack to cool. Optional: spread melted dairy-free butter over the top of the rolls.
- Let them cool for a few minutes and then enjoy!
If using a different gluten-free flour mix be sure it contains xanthan gum. If not add 1/2 teaspoon per cup of flour.
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