bread - gluten free herb overnight dinner rolls

By tinathorn

Ingredients

• 1 1/4 cups milk
• 2 tablespoons butter
• 1 packet yeast
• 1 1/2 tablespoons sugar
• 1 cup tapioca flour
• 3/4 cup brown rice flour
• 3/4 cup potato starch
• 2 teaspoons baking powder
• 2 teaspoons xanthan gum
• 2 teaspoons salt
• 1 tablespoon each: fresh chopped rosemary, thyme, and sage
• 1 tablespoon olive oil
• 2 large eggs

Details

Servings 12
Preparation time 20mins
Cooking time 50mins
Adapted from recreatinghappiness.com

Preparation

Step 1

Generously grease and rice flour a muffin tin.
Combine milk and butter in microwaveable measuring cup. Microwave until mixture reaches 110-120 degrees (takes 1:10 in my microwave). In mixing bowl combine yeast and sugar. Whisk in heated milk mixture. Set aside while it proofs.
In small bowl combine tapioca flour, brown rice flour, potato starch, baking powder, xanthan gum, salt, and herbs.
Once yeast is proofed (about 10 minutes), mix in olive oil and eggs on low speed. Slowly beat in flour mixture. Beat on high speed for at least 1½ minutes until very well combined.
Spoon dough into muffin cups, ¾ full. Wet your finger tips and gently smooth the top of each one. Dip kitchen scissors in tapioca flour then snip the dough in each muffin cup in half, then in half again so you have quarters.
Brush tops with a small amount of olive oil (to keep the plastic wrap from sticking) then cover loosely with plastic wrap. Refrigerate overnight or at least 8 hours.
When ready to bake, remove rolls from fridge and sit on counter while the oven preheats to 350 degrees. Bake 28-35 minutes until tops are a deep golden brown; brush tops with melted butter if desired. Cool in pan 5 minutes until you're able to handle them, then turn out onto a wire rack to finish cooling.