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.
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 five 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.