Who doesn't love a good dinner roll? When my kids were small, that is all they wanted to eat on holidays! Forget the turkey, gravy or mashed potatoes, they just wanted hot rolls with butter! It's been sort of a hole in the dinner menu for a while, so I thought I would give it a try!
1 1/2 cups whole milk
1 teaspoon sugar + 1/4 cup
2 tablespoons dry active yeast
2 cups sorghum flour (I use Namaste brand flour, they also have organic)
2 cups brown rice flour
1 cup tapioca starch
1 1/2 teaspoons xanthan gum
1 1/2 teaspoons salt
2 large eggs, beaten + 1 for brushing
5 tablespoons butter, melted
sesame seeds (optional)
In a small saucepan, heat the milk so it is just warm to the touch.
In a small bowl whisk together the milk, 1 teaspoon sugar and yeast. Set aside in a warm place to proof until bubbles form at the top, 10-15 minutes.
Sift together the flours, xanthan gum and salt into a large bowl.
Add the eggs, butter and yeast mixture and stir very well, for 5-7 minutes. You can use a stand mixer with the dough hook attachment, or you can stir by hand.
Line a baking sheet with parchment and sprinkle with a little sorghum flour.
With wet hands, form balls of dough about the size of a tennis ball and place on the baking sheet. Cover with plastic wrap and then a hand towel and allow to rise in a warm place for 1 hour.
Preheat the oven to 400 F.
Brush the tops of the rolls with beat egg and sprinkle with sesame seeds (optional).
Bake for 16-18 minutes or until nicely browned.