Gluten free Rosemary Rolls

Ingredients

3 eggs – use Extra Large!
1/4 cup oil
1/4 cup sugar
1 1/4 cups milk
1 tsp. salt
1 TBSP xanthan gum
1/3 cup potato starch (NOT flour)
1 cup white rice flour
1 cup brown rice flour
1 cup tapioca starch
1/3 c. GF teff or buckwheat flour
1 TBSP active dry yeast
1 tsp. apple cider vinegar
1/2 tsp Hawaiian salt for garnish
For rosemary thyme variation, mix chopped fresh thyme and rosemary, and dried onion flakes with a dash of olive oil and reserve.

If desired, minced sundried tomatoes, to taste

Garnish: More fresh, chopped rosemary (or dried), fresh thyme, chopped, black or kosher/gourmet salt (large crystals are key), dried onion flakes, and anything else you feel like.

Instructions

Heat oven to 375 degrees

Beat eggs in heavy duty mixer and then add oil, vinegar, and sugar, combining. Add dry ingredients. Warm milk in the microwave (or on the stove) and add to the bowl, gently folding it into the flour. Add your rosemary thyme mix. Turn on motor, let ingredients combine thoroughly then turn power to medium and leave for 4 minutes while it stirs. If you want sun dried tomatoes, add for the last minute or so of mixing.

Spray baking pan (cookie sheet type) with nonstick cooking spray and/or line with parchment paper. I made these in a cupcake pan and they turned out beautiful.

Flour your hands with gluten free rice flour and grab a ball of dough from the mixing bowl. Gently shape it into a roll. Place it on the prepared cookie sheet. Make another roll, continuing until all dough has been used for rolls. (This part is fun!) When I made these they were a bit wet so I used a spoon to put them in the muffin pan.

Brush with whisked egg. Sprinkle with garnish (fresh herbs, salt, onion), poppy seeds or sesame seeds if desired. I added Hawaiian black salt on top and it added a nice salty bite. And it looks pretty.

Let it rise in a warm place until doubled.

Five minutes before you put the rolls in the oven, put ice cubes (in a pan) in the bottom rack of your oven and let them evaporate into steam. Open oven, put in your rack of rolls and let bake for 20-25 minutes.

Alternatively, place a pan w/ 1/4 to 1/2 inch of boiling water on the lowest rack in the oven 5 minutes before you put the bread in and leave in there until bread is done.

These two baking methods should result in a crunchier outer crust.