Ingredients:

4 tablespoons granulated sugar

2 cups warm milk (about 110 F)

2 tablespoons active dry yeast

3 cups gluten-free all-purpose flour

2 teaspoons xanthan gum

4 teaspoons baking powder

1 teaspoon salt

2 extra-large eggs

1/4 cup neutral-flavored oil such as rice bran or canola

2 teaspoons vinegar, preferably apple cider

Melted unsalted butter for brushing

Tapioca flour for dusting

 

Directions:

Brush 18 standard muffin cups (one 12-cup pan and one 6-cup pan) with melted butter and dust with tapioca flour.

 

In a small bowl, whisk 1 tablespoon of the sugar into the warm milk. Whisk in the yeast to dissolve. Set aside to proof. The mixture will get foamy. If your kitchen is warm, the mixture will foam quickly, so watch it to make sure it does not overflow the bowl.

 

In a medium bowl, mix together the all-purpose flour, xanthan gum, baking powder, salt, and remaining 3 tablespoons sugar.

 

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs on medium speed until foamy, about 3 minutes. Add the oil and beat for 2 more minutes. Reduce the speed to low, add the vinegar and beat to combine. Add the yeast mixture and beat to mix. Add the flour mixture and beat to combine, then increase the speed to medium-high and beat for 3 minutes longer.

 

Distribute the dough equally among the prepared muffin cups and fill them about three-quarters full. With a sharp knife that has been dipped in tapioca flour, cut a deep slash in the top of each roll. Dip the knife in flour before each cut, and don’t worry if a little extra tapioca flour is left on top of the rolls.

 

Preheat the oven to 375 F.

 

Let the dough stand in a warm, draft-free place to rise until doubled in bulk, about 40 minutes.

 

Brush the top of each roll with melted butter. Bake until the tops are a nice golden brown, about 20 minutes. If they start to brown too quickly, loosely tent the rolls with aluminum foil. Remove the rolls to wire racks to cool. If you are serving them immediately, it’s nice to put them in a tea towel-lined blanket to keep warm.

 

Store in an airtight container for up to 3 days. Makes 18 rolls.