Gluten-Free Rosemary Rolls
These Gluten-Free Rosemary Rolls are soft dinner rolls flavored with fresh rosemary. They pair well with any holiday meal!
- 3 tablespoons melted unsalted butter , divided*
- 2¼ teaspoons active dry yeast
- ½ teaspoon granulated sugar
- ½ cup milk , heated to 100-110°F*
- ⅓ cup white rice flour
- ⅓ cup brown rice flour
- ½ cup arrowroot powder/starch
- ¼ cup tapioca flour
- 2 tablespoons sorghum flour
- 1½ teaspoons xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon kosher or fine sea salt
- 1 tablespoon chopped fresh rosemary , plus more for garnish
- 2 tablespoons honey
- 1 large egg , room temperature
- 3 tablespoons avocado oil (or canola/vegetable/olive oil)
- Flaky sea salt , for garnish
- Preheat the oven to 350°F and grease an 8x4-inch loaf pan with 1 tablespoon butter.
- Add the yeast and granulated sugar to the bowl of a stand mixer. Slowly pour in the milk, making sure the yeast is moistened. Let sit for at least 15 minutes to "bloom" as you prepare the other ingredients.
- Add the flours, arrowroot, xanthan gum, baking powder, and salt to a medium bowl. Whisk well to combine, then whisk in the chopped rosemary.
- When the yeast has bloomed (is very foamy), add the honey, egg, and avocado oil. Use the paddle attachment to mix on medium low speed until combined.
- Add the flour mixture and mix on low until combined. Stop the mixer and scrape down the bowl, then mix on medium speed for 1 minute.
- Use a spatula to scrape down the sides of the bowl and form into a ball (dough should form easily) and turn the dough ball out onto a well-floured surface.
- Sprinkle the top of the dough with additional gluten-free flour, flatten it into a rectangle, and use a knife to cut the dough into 8 equal pieces.
- Use well-floured hands to roll each piece of dough into a ball (best results if you squish/flatten the dough in your hands first, then roll into a ball). Place the dough ball in the prepared baking pan and repeat with the remaining dough balls. Dust your hands with gluten-free flour, as needed, to keep them from getting sticky.
- Place the dough to rise in a warm spot (I like mine to rise on top of my preheated oven) and cover loosely with plastic wrap or a clean kitchen towel. Let the rolls rise for 1 hour.
- After rising, brush the tops of the rolls with 1 tablespoon melted butter. Bake for 20-24 minutes.
- Brush with the remaining tablespoon of melted butter and sprinkle the tops with flaky sea salt and more chopped rosemary. Remove from the pan and serve hot or warm.
- Store leftover rolls in an airtight container for up to two days or wrap them in plastic wrap and place in a freezer bag to freeze.
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