Gluten Free Soft Dinner Rolls (can also be Dairy Free)

One of the biggest complaints that I hear from people about being gluten free is about the BREAD. "It's like eating sawdust!" "It's SO dry, it just crumbles when you eat it." 

WELL NOT THIS ONE! 

You will be so pleasantly surprised when you try these next rolls. I took 24 of them to a family reunion for sandwiches and before you know it they were gone! I love this recipe so much I'm experimenting with it to create other variations (soon to come)! Until then, enjoy these basic dinner rolls. They're moist, hold together well, taste really similar to a regular dinner roll, and they are great for sandwiches. 
  

Soft Gluten Free Dinner Rolls

(Gluten Free, Dairy Free)
Adapted by jalene from a recipe by Carol Kicinski 

Makes 20 rolls (using 1/4 cup per roll)
For 30 rolls use a recipe and a half
Ingredients: 

• 2 Tbsp yeast
• 2 tsp sugar
• 2 cups warm rice milk (about 100 F)
• 1 cup sweet white rice flour (I grind my own from calrose rice) (see note below)
• 1 cup brown rice flour
• ¾ cup potato starch (not flour)
• ½ cup tapioca starch
• 3 tsp xanthan gum
• 1 & ½ tsp salt
• 1 Tbsp baking powder
• 2 large eggs 
• ¼ cup organic unsweetened applesauce or GF DF Earth Balance 
• ¼ cup honey
• 1 tsp organic apple cider vinegar

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Directions: 

1. Grease 20 muffin tins and set aside. 
2. In a small bowl combine the yeast, sugar, and warm milk. Cover with a towel and let sit 6-8 minutes. 
3. In a mixing bowl or food processor combine rice flour, potato starch, tapioca starch, xanthan gum, salt, and baking powder. 
4. Add the yeast mixture, 2 eggs, butter sub, honey and apple cider vinegar and blend while scraping sides. Mix for 3 minutes longer on medium speed.
5. For sandwich rolls, scoop ¼ cup batter into each tin. For pull apart dinner rolls, use a 1 inch cookie scooper and place 3 scoops in each muffin tin.
6. Spray a sheet of plastic wrap with olive oil and place on top of the rolls. Let rise 30-35 minutes. The last 10 minutes, preheat your oven to 375 F. 

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7.   Remove plastic wrap. 
8.   Bake for around 15 minutes or until tops are light golden brown. 

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Cool slightly and remove from pan.  These taste AMAZING hot out of the oven but they are also good at room temperature too. Store in an airtight container.  You can even freeze them and then heat them back up when you need them. 

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Recipe update:

I now use 2 cups brown rice flour instead of both white rice flour and brown rice flour. It's a little bit healthier and it still works out great.