These soft rolls are flavored with honey, inside and out. You can serve them for breakfast or as a dinner roll.

INGREDIENTS | YIELDS 20 rolls

• ⅓ cup vegetable oil
• ¾ cup rice milk
• ¼ cup honey
• 2 tablespoons solid shortening
• 1 cup superfine rice flour
• ½ cup potato-starch flour
• ¾ cup millet flour
• 1 cup cornstarch
• 1½ teaspoons xanthan gum
• 1 (0.25-ounce) package instant-blend gluten-free dry yeast
• ½ teaspoon salt
• ½ teaspoon baking soda
• ¼ cup sugar
• ¼ cup Egg Substitute for Baking
• 3 tablespoons honey

1. Grease two 9″ round cake pans with solid shortening and set aside.

2. In a large saucepan, combine oil, rice milk, honey, and shortening; heat over medium-low heat until mixture is very warm and shortening melts. Remove from heat; let cool for 15 minutes.

3. In large bowl, combine flours, cornstarch, and xanthan gum; mix well. Remove ½ of mixture and set aside.

4. To flour mixture remaining in bowl add yeast, salt, baking soda, and sugar; mix well. Add lukewarm rice milk mixture from Step 1 and Egg Substitute; beat for 2 minutes.

5. Add remaining flour mixture; beat well until combined. Using a large spoon, drop dough into the pan, making 10 rolls per pan. Drizzle remaining 3 tablespoons honey over rolls.

6. Preheat oven to 350ºF; let rolls rise in warm place 15 minutes. Bake 15–25 minutes, or until deep golden brown. Remove from pans immediately; cool on wire rack.

Calories: 158.58
Fat: 5.35 grams
Saturated Fat: 0.72 grams
Carbohydrates: 26.36 grams
Sodium: 71.94 mg