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
Grease two 9″ round cake pans with solid shortening and set aside.
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.
In large bowl, combine flours, cornstarch, and xanthan gum; mix well. Remove ½ of mixture and set aside.
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.
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.
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.
Fat: 5.35 grams
Saturated Fat: 0.72 grams
Carbohydrates: 26.36 grams
Sodium: 71.94 mg
Reheating Gluten-Free Rolls
Starch is the main structural component for gluten-free breads and rolls. When starch cools it becomes hard, which is why gluten-free breads become hard when they cool. Reheating these breads, either in the microwave or oven, will make them softer and more palatable. Reheat each roll for about 10 seconds on high power.