Gluten-Free Honey and Flax Yeast Rolls

By flour_arrangements

These taste just like whole wheat rolls, but they're gluten free :)!

Ingredients

• Yeast mixture:
• Makes 8 rolls
• 2 1/4 tsp yeast
• 1 1/2 TBSP sugar
• 1/2 cup warm milk (microwave for 30 secs on high)
• Flour mixture:
• 1/2 cup white rice flour
• 1/2 cup sweet sorghum flour
• 2 TBSP GROUND flax seed
• 1/4 cup corn meal
• 1/4 cup potato starch
• 1/4 cup tapioca flour (I used Ener-G)
• 1/4 cup more white or brown rice flour
• 2 1/4 tsp xanthan gum
• 1/2 tsp sea salt
• Wet Ingredients:
• 2 tbsp honey
• 2 1/2 tbsp canola oil
• 1/4 cup cold/room temp milk
• 2 large eggs
• Extra Supplies and Ingredients:
• 1-2 tbsp honey for drizzling
• 1 tbsp more ground flax seed for sprinkling
• 1/2 tbsp melted butter for brushing on top of rolls
• white rice flour and damp towel for hands
• Pastry brush
• 1 9" cake pan, round
• 1 large bread loaf pan
• Enough water to fill that loaf pan about 1/2 way**
• **I got the 'use boiled water' tip from Carol Fenster's book 1000 Gluten Free Recipes :).

Details

Servings 8

Preparation

Step 1

Combine yeast mixture in small bowl and set aside while you combine flours. (It should bubble and be slightly frothy on top before you add it to the mix later.)

Combine flour and all dry ingredients in a large bowl and mix well.

Combine the 'Wet Ingredients' (not the yeast mixture!) in another small bowl.

When all three separate bowls have ingredients in them, turn your oven on to the warm setting and also begin boiling about 2 1/2 cups of water.

When the flours are well combined, make a small hole in the middle of the flour, so that the flour makes a doughnut shape on the inside of the bowl (as if you were making pasta). Begin to fold in the egg mixture, until 2/3 of the flour is combined with it; now begin to add the yeast mixture. Use your hand to gently kneed the dough, just for a few seconds until everything is well combined.

Get a small handful of dough in your hand, roll into a ball shape and place each roll in the greased 9" cake pan. Wipe your hands off after rolling each one and dust them with flour (it's easier like this).

Melt the butter and get out the honey and flax seed. Brush the butter on top of the buns with pastry brush and then drizzle the buns with honey. Now finish them off with a sprinkle of flax seed.

Turn the oven off completely now. Pour the hot water into the bread pan and place bread pan filled with water on the last shelf in the oven, making sure the middle rack is reserved for the rolls. Now place the rolls on the rack directly above the hot water. Your oven should feel slightly moist and warm, at this point.

Let the rolls rise for about 40-45 minutes; they should be 'puffy' and doubled in size. After the rolls rise, LEAVE them in the oven (while the oven is preheating) and turn the oven on to 350; leave the rolls in the oven for about 16-18 minutes to bake until they are light golden brown on top.

Cover the rolls with foil immediately after removing them from the oven, so that the rolls don't dry out.

When rolls are cooled, place in an air-tight container to preserve freshness; I also recommend refrigerating them after the first day, because they don't have preservatives.