Honey Glazed Gluten-Free Dinner Rolls

  • 4 ½ cups gluten-free flour mix
  • 1 TB xanthan gum
  • ¼ tsp cream of tartar
  • ½ tsp sea salt
  • 1 TB active dry yeast
  • ½ cup canola oil
  • 2 TB honey
  • 1 egg + 1 egg white
  • 2 cups milk, heated, lukewarm
  • For the glaze:
  • 1/3 cup sugar
  • 2 TB unsalted butter, melted and cooled
  • 1 TB honey
  • 1 egg

Yummy from the bake shop!

Line 2 large baking sheets with parchment, set aside. In large mixing bowl, combine flour, xanthan gum, cream of tartar and salt. Add the dry yeast and stir well to combine. Add the oil, honey and eggs. Mix until completely incorporated with the dry ingredients. Using an electric mixer, add milk to the mixture in a slow steady stream while mixing at low speed. Once mixture starts to come together, increase speed to medium and beat for about 6 minutes. The dough should be thick and smooth but tacky to the touch. Add a little flour by the tablespoon if it seems too wet and mix until you reach the right consistency. Scoop dough into separate equal sized portions onto the baking sheet, evenly spaced apart. Cover loosely with plastic wrap and let sit in a warm place for about 30 minutes or until the rolls are about 1 ½ times their original size and touching each other. Preheat oven to 350° F. Mix together the glaze ingredients. Brush the tops of the rolls generously with glaze and bake for 18-20 minutes or until lightly browned. Rotate sheets half way through baking. Makes about 2 dozen rolls.