The Best Soft and Buttery Dinner Rolls
Servings 12
Ingredients
Yeast Mix
- 17 g active dried yeast
- 45 g sugar
- 150 g milk, warm
Gel Mix
- 17 g whole psyllium husk
- 325 g water, warm
Dry Ingredients
- 310 g tapioca starch
- 130 g white rice flour
- 70 g brown rice flour
- 45 g sorghum flour
- 20 g potato flakes
- 8 g xanthan gum
- 10 g salt
- 13 g baking powder
Liquids
- 2 eggs
- 2 tablespoons butter, melted
After baking
- 2 tablespoons butter, melted
Instructions
- Add the yeast, sugar and warm milk to a bowl. Whisk.
- Add the psyllium husk and warm water to a second bowl. Whisk.
- Add dry ingredients to a third bowl. Whisk.
- In a small fourth bowl, melt the butter. Add the eggs and whisk together until combined.
- Add the dry ingredients, yeast and gel mixture together to the mixer. Start kneading, either by hand or with a mixer. If kneading by hand, please know that it will take some extra time to work the mixture into a smooth dough.
- Once combined, add the egg and butter mixture. Knead for at least 5 more minutes or until you have a very smooth dough.
- Prepare a 9x13 baking dish with non-stick spray.
- Lightly sprinkle the counter with white rice flour. Remove the dough from the mixer and separate into 12 equal portions. Each should be about 100 grams.
- Shape each piece into a roll by pushing flat, folding the edges together and making into a ball shape. Roll the ball on the counter until smooth. You may need a light amount of flour to prevent sticking. Transfer the roll to the baking dish. Complete with all 12 rolls. the rolls should not touch at this point.
- Spritz with a little bit of water and cover and let rise for one hour. Preheat the oven to 375 about 15 minutes before the rise is finished.
- Spray the rolls with a little water and bake for 30 minutes. They should be golden brown on top.
- Remove from the oven and brush rolls with melted butter.
- If you have any leftover rolls, separate and freeze. To reheat, warm each roll in the microwave for one minute or until soft and squishy again.