I am always researching, trying out gluten-free recipes, and tweaking them to my liking. This recipe was inspired by My Gluten-free Kitchen. 

 

These rolls are simple and taste great. For best results serve and eat the rolls while they are still warm from the oven. The leftovers can be a bit dry, so I store them in the refrigerator and use the rolls for French toast within the next few days. An absolute divine breakfast or brunch item.  

Yield 9 rolls

 

2¾ cups gluten-free flour blend

1½ tsp xanthan gum *

2 tsp instant yeast

¼ cup sugar

1 tsp salt

1 cup warm water (105-110℉)

4 Tbsp butter, melted + additional for the pan

1 egg

1 tsp cider vinegar

 

* If your flour blend already has xanthan gum in it, only add ½ tsp to the recipe. 

 

With an electric mixer, mix together the flour, xanthan gum, yeast, sugar, and salt. 

 

While the mixer is running on low speed add the hot water, 2 Tbsp melted butter, egg, and cider vinegar. Mix on medium for three minutes. Set a timer to be sure that you mix for the entire three minutes and stopping halfway through to scrape the sides of the bowl. 

 

Butter an 8” round cake pan. Using a ⅓ cup measuring cup, scoop the dough into 9 mounds in the pan. Place the first one in the middle and work your way around the pan with the other eight mounds. 

 

Lightly dip your fingertips in water and smooth out the tops of each roll. Continue dipping as needed. 

 

Cover the rolls with a dry dishcloth and let them rise in a warm space for 45 minutes to an hour. 

 

During the last few minutes of the rolls rising preheat the oven to 400℉.

 

Bake the rolls for 25-28 minutes. The tops should be golden brown and the temperature of the dough should measure 200℉. 

 

Brush each roll with the remaining 2 Tbsp of melted butter. 

 

Just Salt It, and enjoy!