This was the first thing I made with my new gluten-free flour blend. The house was filled with delicious aromas. Smells that had been absent from my kitchen for months. It smelled just like a bakery.
Note: Make sure the gluten-free flour blend is at room temperature before using in recipe.
- 1 1/3 c warm water, plus 1 tsp
- 2 tsp lemon juice
- 2 large eggs, plus 1 egg yolk
- 15 oz. gluten-free flour blend (3 1/3 c)(see website)
- 1 1/2 oz. nonfat dry milk powder (1/2 c)
- 2 tbsp powdered psyllium husk
- 2 tbsp honey granules
- 2 1/2 tsp rapid-rise yeast
- 2 tsp baking powder
- 1 1/2 tsp sea slat
- 6 tbsp butter, cut into pieces
Grease 8-inch cake pan. Set aside. Whisk water, lemon juice and 1 large egg plus an egg yolk in a bowl. Set aside. Using a stand mixer with paddle attachment mix flour blend, dry milk powder, psyllium husk, honey granules, yeast, baking powder and salt. Mix until well combined.
Slowly add water mixture and continue to mix until well combined. Add butter to dough mixture and mix until dough is sticky and uniform.
Using wet hands shape dough into 7 evenly distributed balls. Place in prepared cake pan. Cover loosely with plastic wrap. Let rise at room temperature until doubled in size. About 1-1 1/2 hours. Lightly beat egg and water. Brush risen dough with egg mixture.
Bake in a 375 degree oven on the middle rack of the oven. Bake until tops are golden brown 30-40 minutes. Make sure to rotate pan half way through the baking time.
Let rolls cool in pan for ten minutes. Turn out rolls onto cooling rack and let cool for 15 minutes. Serve. Eat. Enjoy.