These are the rolls you serve for holiday dinners. They aren’t a whole grain bread, but they are deliciously light and oh-so-close to the wheat-based dinner rolls you probably ate growing up. Mix them up the night before for breakfast, or start them in the morning to rise for that special evening meal.
- 2 eggs
- 1-2/3 cup water
- 1/4 cup melted butter
- 1/4 cup honey
- 2/3 cup gluten-free sourdough starter
- 1-1/4 cups white rice flour
- 1 cup millet flour
- 1 cup tapioca flour
- 1-1/2 Tbsp. xanthan gum
- 1 Tbsp. baking powder
- Beat eggs in a large mixing bowl, then add the water, melted butter, honey, and gluten-free sourdough starter. Mix until all wet ingredients are completely combined.
- Add the rice flour, millet flour, tapioca flour, xanthan gum, and baking powder, in that order. Mix in the flours until everything looks combined then beat by hand or with a hand-held mixer for at least 5 minutes. This mixing time allows the xanthan gum to fully bind with the other ingredients.
- Generously butter two baking sheets. Scoop out 1/4 to 1/3 cup of dough at a time and place on a buttered baking sheet, leaving at least 1 inch space between each one. Fill the baking sheets then prepare to shape the tops of the rolls by gathering a small bowl of water. Smooth out the tops of the rolls with your fingertips, moistening them in the water as needed to keep from sticking.
- Once shaped as desired, get a sharp steak knife and a bit of tapioca flour. Dip the knife in the flour and cut a small slash at the top of each roll, dipping the knife in the flour before each slash.
- Cover the rolls loosely with a damp towel, propping it up with small cups between the rolls if needed. Place in a warm spot and allow to rise for 6 to 8 hours, or overnight.
- When ready to bake,preheat oven to 375°F and bake for 20 minutes or until set on top and golden brown on bottom. Transfer immediately to cooling rack. Serve warm with lots of butter.