- 8
Ingredients
- 350 g (~ 1 1/2 cups) warm water
- 25 g (~2 tbsp) sugar
- 1 tbsp yeast
- 50 g (~4 tbsp) melted butter
- 3 egg yolks
- 50 g (4.5 tbsp) potato flour
- 250 g (2 cups) Artisan Gluten-Free Flour Blend
- 25 g (1/3 cup) milk powder
- 1 tsp salt
- 1/2 tsp xanthan gum
Preparation
Step 1
1. Add the warm water to the bowl of a stand mixer, mix in the sugar, then add the yeast and let sit for about five minutes, until the yeast is active.
2. Meanwhile, in a separate bowl, whisk together the potato flour, gluten-free flour blend, milk powder, salt, and xanthan gum.
3. Add the melted butter and egg yolks to the yeast mixture and mix to incorporate.
4. With the paddle attachment, add the dry ingredients—mixing on medium-low—a bit at a time until fully incorporated. Then mix for about one minute at medium. Scrape down the sides of the bowl.
6. Coat the palms of your hands liberally with olive oil, then pinch off about 100 g of dough (about halfway between the size of a golf and tennis ball) and roll it between your palms to make a perfectly smooth “meatball” of dough. Place the ball into one of the hamburger pan slots and pat down gently, until the dough is flat and fills the full area of the bottom of the pan. Repeat for the remainder dough.
7. Cover and let rise in a warm location 30 minutes, until the rolls double in size. Meanwhile, preheat the oven to 350 deg F.
8. Bake for 20 minutes, until golden brown on top. Let cool on a wire rack.
8. Bake for 20 minutes, until golden brown on top. Let cool on a wire rack.
8. Bake for 20 minutes, until golden brown on top. Let cool on a wire rack.