Dinner Rolls- I doubled this recipe just to keep some in the freezer.
- 3 cups of Auntie’s Gluten Free flour blend or 1 cup coconut flour, 1 cup Amaranth Flour 1 cup millet flour
- 4 tsp. baking powder
- 1/4 cup honey
- 2 Tbs. active dry yeast
- 2 cups warm but not hot almond milk
- 2 tsp. vinegar
- 2 large or extra large eggs
- 1/4 cup conconut oil
In a small bowl, whisk 1 Tbs. of the honey into warm almond milk. Add yeast, whisk to dissolve; set aside to proof (foamy on top).
In a medium bowl, mix together flour, baking powder, the remaining honey; set aside.
In a bowl of mixer fitted with a paddle attachment, beat together eggs, vinegar and oil. Add yeast mixture, beat to mix. Add flour mixture, beat on low to combine, then beat on high for about 3 minutes.
Spoon dough into muffin tins sprayed , filling about 3/4 of each cup (approx 1/4-1/3 cup). With a sharp knife that has been dipped in your gf flour blend, cut a deep slash in the top of each roll.
Turn on oven to preheat to 375 degrees.
Let rise until doubled in bulk, about 40 minutes.
Once rolls have risen, brush the top of each with honey (This is optional). Bake in preheated oven for about 20 minutes – until the tops are a nice golden brown.