This recipe is an adaptation of Ann Dibb’s roll recipe for all you gluten-free eaters out there. I made half of the recipe, due to the small number of gluten-freebies. It made about 2 dozen rolls. If you’re sensitive to dairy, try using almond milk, raw milk, ghee, or raw butter. No, the rolls don’t taste the same but they do taste quite good. Gluten-free never does, but these rolls are still real and true!
1/2 tbs yeast
1/8 c warm water
1/2 c milk ( I used almond milk)
1/2 stick butter
1/2 tsp salt
2 eggs, beaten
1/4 c raw sugar
2 3/4 c flour (I used Jeanne Baysne’s mix)
1 tsp xanthan gum
- Dissolve yeast in warm water. (plus one tbs of extra sugar to the dissolved mix.)
- Melt the butter in a saucepan over low heat. Add milk, salt, and sugar. Stir until the sugar is dissolved. Cool to lukewarm (if milk is too hot when added to yeast, it will kill the yeast).
- In a mixing bowl, add beaten eggs and then the dissolved yeast. Mix.
- Preheat oven to 200 degrees.
- Add 2 ½ c. flour; blend well. Add remaining flour, 1 c. at a time; mix well after each addition.
- Place dough in a greased mixing bowl and keep in oven for 45 minutes. It won’t double in size, but will be considerable larger.
- Spoon dough onto cookie sheet (just like you would drop cookies or biscuits).
- Brush tops of dough with melted butter.
- Bake at 375 degrees for 12 minutes (until rolls are very light brown).