Gluten Free Honey Yeast Rolls
These soft rolls are the epitome of comfort food! Gluten free and sweetened with honey. These will make any meal better!
Equipment
- 1 13 x 10' baking tray
Ingredients
- 2¼ teaspoons Fleishmann’s Active Dry Yeast, gf
- ¼ cup warm water
- 1 teaspoon honey
- 1 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour gf
- ¾ cup Bob’s Red Mill Tapioca Flour gf
- ¾ cup Otto's Naturals Finely Ground Cassava Flour gf
- 1⅛ cups Arrowhead Millet Flour gf or Bob's Red Mill 1 to 1 Baking Flour
- ¼ cup Argo Cornstarch gf
- 1 teaspoon Kosher salt
- 1 teaspoon xanthan gum
- 6 tbsp unsalted butter, softened
- 1¾ cup warm milk
- 2 large eggs
- ⅜ cup honey
- 2 tbsp poppy seeds or sesame seeds
- 1- 1½ tbsp milk to brush tops
Instructions
- Stir together in a small bowl the warm water, yeast, and 1 teaspoon of honey. Set aside until bubbly, about 15 minutes.
- In a large bowl, or the bowl of a stand mixer, mix together the flours, cornstarch, xanthan, and salt. Add the butter, warm milk, honey, eggs, and bubbly yeast mixture. Mix on medium for 1-2 minutes. Stir down the sides. Mix for 2-3 minutes more. Set aside and prepare the baking pan.
- In a 13x10” pan, lay down a piece of parchment. Butter the parchment (or spray with an oil spray). Sprinkle lightly with flour.
- Scoop the batter using a # 20 scoop or make mounds of batter if you don’t have a large sized scoop. The rolls should be just touching.
- Use clean fingertips to smooth the tops of the rolls, making a flat top to each. Sprinkle with seeds and cover with cellophane. Set in the oven on bread proof or in a warm place for 1 ½ -2 hours.
- When ready to bake, preheat the oven to 350 ℉. Remove the cellophane from the tray. Brush the top of the rolls gently with milk.
- Bake in the center of the oven for 20-25 minutes. Add more milk on the top during baking, if desired. The tops should be golden brown.
