Gluten-Free Soft Dinner Rolls

Ingredients

30m warm water.

1 packet instant dry yeast 5g

220g 1:1 Gluten-Free Baking Flour 2 tablespoons granulated sugar

1 teaspoon xanthan gum

1 teaspoon salt

125m warm whole milk

1 large egg

2 tablespoons melted butter

Makes 12

Combine water and yeast in the bowl of stand mixer. Stir to combine. Allow to stand for five minutes.

While the yeast dissolves, combine the gluten-free flour, granulated sugar, xanthan gum, and salt in a small bowl. Whisk.

Add the flour mixture to the yeast mixture. Add the milk, egg, and melted butter. Mix on medium speed until smooth, about three minutes. The dough will be very thick.

Scoop dough, onto a baking sheet. Smooth the top of each roll with your fingers. Dip your fingers in cool water before smoothing. Cover the try with greased cling film

(I know sorry!) wrap. Allow rolls to rise until double in size.

When rolls have almost doubled in size, preheat oven to 200 degrees C.

Remove cling film. Bake rolls until golden brown, about 20 minutes.

Chuck 200g of cold water into your oven just as you put the rolls inside.

Remove tray from oven. Brush rolls with melted butter and sprinkle with salt, if desired. Allow rolls to cool for about 15 minutes before serving.