Gluten Free Honeyed Pull-Apart Dinner Rolls Recipe

Ingredients

2 3/4 C Bread and Pizza Blend (recipe follows)
1 1/2 C Gluten Free Oat Flour
1 T gluten-free highly active yeast
1 3/4 C lukeward WHOLE MILK (about 90 degrees)
2 large eggs
7 T honey, divided
6 T unsalted butter, frozen, plus softened butter to grease pan
2 1/4 t kosher salt
Glutinous rice flour, for dusting

Preparation

Step 1

1. In stand mixer, combine Bread and Pizza Blend flour, oat flour and yeast.
2. In a separate bowl whisk together the milk, eggs and 6 T honey until honey. With the mixer on low speed, add the milk mix to the dry ingredients in a slow, steady stream and mix them until you can no longer see any dry ingredients. Add 5 T of the frozen grated butter and mix it on high speed, effectivley kneading the dough for 3 minutes. The dough should be nice and tacky, sticking to the sides of the bowl. Add the salt and mix for another 3 minutes.
3. Lightly grease a bowl with softened butter. Place the dough in the bowl, turn it to coat the surface with butter, cover it with plastic wrap and refrigerate it overnight (at least 8 hours).
4. Preheat the oven to 200 degrees. Butter an 8 in square pan. Dust a work surface with the glutinous rice flour. Turn out the dough and knead it until its smooth, about 7 turns, then form it into a smooth ball. Cut the dough into 9 equal secions. Form each section into a tight, smooth ball. Place the balls into the prepared pan, nestled in so they are just touching. Cover them with foil and put them in the oven to rise for 15 minutes. Meanwhile in a small saucepan, melt the remaining 1 T of frozen butter with the remaining 1 T of honey.
5. Pull the rolls from the oven and raise the oven temp to 375 degrees. Brush the rolls with the honey-butter mix and return them to the oven , loosely tented with foil. Bake for 25 minutes, or until the buns are puffed up, then remove the foil and bake them for 10 min more, until golden.
6. Cool the rolls on a wire rack in the pan for 15 minutes.

BREAD AND PIZZA FLOUR BLEND

2 1/2 C plus 1 1/2 t sorghum flour
1 1/3 C plus 1 t glutinous rice flour
1/2 C plus 1/3 C plus 1 T plus 1 t tapioca starch
2/3 C oat flour
1/4 C plus 2 t potato starch
8 t guar gum
2 T meringue powder

Using the "spoon and sweep" method, measure each ingredient into a large bowl. Whisk together and then sift the mix into separate large bowl. Repeat several times.