The Best Gluten Free Yeast Rolls

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/4 tsp Active dry yeast
  • 1/2 cup Potato or tapioca starch
  • 1 cup Rice flour, super fine
  • 1/2 tsp Salt
  • 3 tbsp Sugar
  • 1 1/4 tsp Xanthan gum|http://www.thefrenchpixie.com/recommends/xanthan-gum

• Dairy

  • 3 tbsp Butter or butter substitute
  • 1/2 cup Milk or milk substitute

• Other

  • 1/8 teaspoon citric acid

Found on thefrenchpixie.com

Description

Directions

• Lightly grease some regular muffin trays(I use non-hydrogenated shortening for this purpose). Set aside.}
• In a large bowl, place the warm milk (about 105 to 110 degrees), active dry yeast, and the sugar. Let this mixture sit until it starts to bubble (this will take a few minutes). This step is called proofing the yeast. It is a way to make sure that your yeast is still active.
• To your yeast mixture, add the rice flour, potato (or tapioca) starch, salt, xanthan gum, melted butter (which should be around 105 degrees or cooler), eggs, and citric acid.
• Note: while citric acid is not essential, it will help to give some rolls some lift meaning it helps to replicate what gluten does in white flour.
• Mix with a [hand mixer| http://www.thefrenchpixie.com/recommends/christmas-cellophane/ or stand mixer (the later makes the process easier) on low until all the ingredients are well incorporated.
• Turn your mixer on high and beat a few minutes until the dough is elastic and lighter in color and texture (I beat mine for 3 to 5 minutes with a stand mixer).
• Fill your prepared muffin trays to half full.
• Let the dough rise for at least one hour in a warm place. Your rolls should double in size.
• Pre-heat your oven to 350 degrees Fahrenheit.
• Bake your bread for 15 to 25 minutes or until your best gluten free yeast rolls are a light golden brown color (the time will vary by oven).
• Let your rolls sit for about 5 to 10 minutes before un-molding them.