These buttery rolls freeze well; simply reheat on a baking sheet before serving. For best results, use a stand mixer; the mixture is too heavy for the ingredients to thoroughly incorporate by hand. The uncooked dough is soft and tears easily, so be extra gentle.
Ingredients
- 1 1/2 tablespoons dry yeast
- 1/2 cup warm water
- 1 tablespoon natural cane sugar
- 1 1/4 cups water
- 1/4 cup butter
- 3/4 cup (102 grams) sorghum flour
- 3/4 cup (120 grams) sweet rice flour plus more for dusting
- 1/2 cup (80 grams) brown rice flour
- 1/2 cup (60 grams) tapioca flour
- 1/2 cup (54 grams) almond flour
- 1/2 cup (96 grams) potato starch
- 1 tablespoon xanthan gum
- 1 1/2 teaspoons salt
- 1/2 cup (30 grams) natural cane sugar
- 2/3 cup (96 grams) dry (powdered) milk
- 2 eggs
- 1/2 cup softened butter to spread on dough
Notes
PER SERVING (1): 157 cal; 6g fat (2g mono, 0g poly, 4g sat), 31mg chol, 4g protein, 20g carb, 1g fiber, 153mg sodium
