Gluten-Free Dinner Rolls

Ingredients

• 3 cup gluten-free flour
• 1 tsp salt
• 2 tsp instant yeast
• 2 eggs ((at room temperature))
• 1/4 cup unsalted butter (sofetened) (you can also use dairy-free )
• 1 1/4 cup milk (at room temperature) (you can also use lactose-free or dairy-free )
• 2 Tbsp sugar
• 1 tsp apple cider vinegar ((or lemon juice))

Instructions

1. 1

   In the mixing bowl of your electric mixer, mix together gluten-free flour, instant yeast, sugar, and salt.Warm the milk to 45°C (115°F). I use a thermometer to check the temperature. If your milk is too hot it will kill the yeast. Add the milk together with the softened butter, eggs, and apple cider vinegar to the bowl with the flour mixture and mix until fully combined

2. 2

   Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast-iron skillet or on a lined baking sheet.

3. 3

   Using an ice cream scoop place the dough balls into the pans. Spray your ice cream scoop with gluten-free cooking spray to help the dough not stick. Take a small spatula and smooth out the tops of the dough.

4. 4

   Cover the pan with a kitchen towel and allow to rise in a warm place for 1 hour.

5. 5

   Adjust the oven rack to a lower position and preheat the oven to 350°F (177°C). (It’s best to bake the rolls towards the bottom of the oven so the tops don’t burn.)

6. 6

   Bake for about 25 to 30 minutes. Tops should be golden brown.

7. 7

   Melt 2 tablespoons of butter and brush the tops of the rolls before serving.

8. 8

   Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.