My family loves these and requests them all the time! They are so good that there are never any leftovers. Gluten free baking is a little trickier. The key is do not over bake!
- 11-1/2oz by weight gluten-free flour blend without added xanthan gum or binders (or about 2.5c)
- 3 Tablespoons sugar
- 2 teaspoons quick rise instant yeast
- 1-1/2 teaspoons xanthan gum
- 1-1/4 teaspoons salt
- 1 cup hot water (think hot tub temp - not scalding
- 2 Tablespoons melted butter
- 1 egg, at room temperature
- 1 teaspoon apple cider vinegar
DIRECTIONS
Add flour, sugar, yeast, xanthan gum, and salt to the bowl of an electric mixer or a large glass bowl if using a hand held mixer. Mix on low to combine. With the mixer on low speed, drizzle in water then add the butter, egg, and vinegar. Once the batter is smooth turn the speed up to medium then beat for 3 minutes, scraping the sides down once. Batter will be the consistency of thick cake batter.
Spray a 9" glass pie pan with nonstick spray then use a 2" ice cream scoop to scoop the dough into the pan. Optional to lightly brush with melted butter. Cover pan with a tea towel then set in a warm place to rise for 45 minutes to 1 hour (I use a heating pad).
Preheat oven to 375 degrees convection then bake rolls for 18-20 minutes. Check rolls around the 16 minute mark - if the tops are browning too fast, gently place a piece of foil on top of the pan then continue baking. Serve immediately - best if consumed within a few hours.
