Ingredients
Scale
- 125 g Caputo Fioreglut gluten-free flour
- 30 g Superfine sorghum flour
- 20 g Potato flour
- 20 g Tapioca starch
- 13 g Dry milk powder
- 14 g Granulated sugar
- 3.5 g Instant yeast
- 3 g Psyllium husk powder
- 3 g Table salt
- 100 g Water
- 28 g Butter (plus 2 tablespoons for brushing)
- 8 g Neutral oil
- 1 Large egg (room temperature)
Instructions
- In a bowl of a stand mixer, whisk together the gluten-free flours, dry milk powder, sugar, yeast, psyllium husk powder, and salt until everything is combined.
- Warm the water along with 28g of butter and the neutral oil to a temperature between 120-130°F. Whisk in the egg.
- Pour the warmed wet ingredients into the dry mixture and mix on medium speed until the dough becomes smooth and thick.
- Roll the dough out into an 11-inch circle. Cut it into wedges and carefully roll each wedge from the wide end to the tip.
- Place them on a parchment-lined baking sheet, cover with plastic wrap, and let them sit in a warm place for about 40 minutes.
- Preheat the oven to 375°F (190°C) and brush the rolls with melted butter.
- Bake for 14-16 minutes until golden brown. Brush with more butter once out of the oven and cover with a tea towel to soften.
Notes
These rolls are incredibly versatile; consider adding garlic powder for a savory twist or cinnamon for a hint of sweet!
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Baking
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 roll
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg