Buttery Dinner Rolls
Created By: Kelli & Peter Bronski, authors of Gluten-free Family Favorites
- 2 3/4 cups Bgreen Food Organic BAKE MORE™ Sorghum Flour
- 1/2 tsp xanthan gum
- 1/4 cup warm water
- 1 tsp sugar
- 2 1/4 tsp yeast t packet
- 3/4 cup milk
- 1/4 cup honey
- 1 tsp salt
- 1/2 cup butter
- 3 eggs
Combine the water, sugar, and yeast in a bowl, allow to rest for 5 minutes until the yeast is active and the mixture is bubbly with a layer of foam on top.
In a saucepan, heat the milk, honey, salt, and 1/3 cup of the butter over medium-low heat to melt.
While the milk mixture is heating, use 1 tbsp of butter to grease the cups of a 12-cup muffin tin, including the top rim of each cup.
Remove the milk mixture from heat and whisk in the eggs. Whisk in the yeast mixture. In a separate bowl, whisk together the flour and xanthan gum, then whisk it into the yeast-milk mixture.
Divide batter among the 12 muffin cups and smooth the tops gently with wet fingers. Cover with an inverted pan or container and let rise in a warm place for 45 minutes.
Preheat the oven to 475° F.
Melt the remaining butter. Bake rolls for 5 minutes. Open oven and use a pastry brush to brush the melted butter on top of the rolls. Turn the oven down to 350° F and bake for an additional 8 minutes, until rolls are deep golden brown on top. Remove from the oven, take the rolls out of the pan as soon as you can handle them. Cool on a wire rack.