Tender, soft, and delicious; who says the gluten-free crowd can’t have it all?
- 1/2 cup lukewarm water
- 2 teaspoons yeast
- 2 tablespoons plus 2 teaspoons sugar, divided
- 3/4 cup milk
- 1/2 cup buttermilk (or in place of milk + buttermilk use 1 1/4 C soy or almond milk)
- 2 cups brown rice flour
- 1 1/2 cups tapioca flour
- 2 1/2 teaspoons xanthan gum
- 1/2 cup dried potato flakes
- 1 teaspoon salt
- 1/2 cup vegetable oil or shortening (I used oil)
- 2 tablespoons butter
- 2 eggs
- Preheat oven to 170 degrees, or “warm” setting.
- Place warm water in a small bowl and sprinkle yeast and 2 teaspoons sugar onto it. Set aside.
- Microwave milk for about 1 minute, until hot. Add butter and stir to melt. Add shortening if using as well. (Susan’s recipe doesn’t call for melting the butter but I though it was easier that way)
- Combine flours, 2 tablespoons sugar, xanthun gum, potato flakes, and salt in a large bowl (use your mixer bowl if you’re using a kitchenaid or similar mixer.)
- Add yeast mixture, warm milk mixture, oil (if using), buttermilk, and eggs into dry ingredients. Beat at high speed for 3 minutes.
- Spray a muffin tin pan with cooking spray (I rubbed mine with butter). Spoon dough into muffin tins, around 3/4 full. (I then used my buttered fingers to pat down the tops of the rolls)
- Set muffin tray on open oven door to rise (or turn oven off and place rolls inside with door closed like I did). Let rise for approximately 20 minutes for rapid-rise yeast, and 30 minutes for regular yeast. (I used rapid rise and it took about 30 for them to look plumped up, it’s always better to go by what breads look like rather than time noted in a recipe since all oven/house/weather conditions are different).
- Turn heat up to 375 and bake for 20-24 minutes. (I took my pan out of the oven while I preheated it and they were done right at 20 minutes) Yields: 16-18 rolls (I halved the recipe and got 6 regular and 6 cream cheese rolls)