These light dinner rolls taste best the day they are made. Serve them warm with some whipped honey or strawberry jam.

INGREDIENTS | YIELDS 12 rolls

• 1 (0.25-ounce) package instant-blend gluten-free dry yeast
• ¼ cup rice milk
• 1 cup warm water
• 2 eggs
• ⅓ cup banana, mashed
• 2 tablespoons vegetable oil
• ¼ cup sugar
• ½ teaspoon salt
• 1 cup superfine rice flour
• ½ cup cornstarch
• ⅓ cup potato-starch flour
• ⅔ cup millet flour
• ½ cup tapioca flour
• 1¼ teaspoons xanthan gum

1. Spray 12 muffin cups with nonstick gluten-free cooking spray and set aside.

2. In large bowl, combine yeast and rice milk; let stand 5 minutes. Add warm water, eggs, banana, oil, sugar, and salt; mix well.

3. In medium bowl, combine all remaining ingredients; mix well with wire whisk. Add to yeast mixture, beating well; beat for 4 minutes.

4. Spoon batter into prepared muffin cups. Let rise in warm place for 20 minutes. Preheat oven to 375ºF while rolls are rising.

5. Bake 15–20 minutes, until rolls are deep golden brown. Remove from muffin cups immediately; let cool on wire rack. Serve warm.

Calories: 180.68
Fat: 3.62 grams
Saturated Fat: 0.49 grams
Carbohydrates: 34.02 grams
Sodium: 114.06 mg