These rolls are so quick and easy you’ll want to fix them every night.
Trick: If you like a shiny, golden brown top you can brush them with a little melted butter before baking.
- 2 cup lactose-free 2% milk
- ¼ cup sugar, divided
- 3 cups gluten-free all-purpose flour mix
- 2 teaspoons xanthan gum
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 tablespoons active dry yeast
- ½ cup egg substitute
- ¼ cup extra virgin olive oil
- 2 teaspoons distilled white vinegar
Preheat oven to 375ºF. Spray 12-cup muffin tin with vegetable cooking spray; set aside.
Heat milk until it feels slightly warm to the touch (110ºF). Add yeast and half the sugar and stir to combine; let stand 10 minutes or until top is foamy. Meanwhile, combine remaining sugar and dry ingredients; set aside.
In an electric mixer bowl fitted with a paddle attachment, combine egg substitute, oil and vinegar and mix on medium-high speed until frothy. Add yeast mixture and mix just to combine. Add flour mixture and mix on slow until all the dry ingredients have been incorporated. Increase speed to medium-high and beat for three minutes.
Divide dough between muffin cups and let stand until doubled in size, about 45 minutes.
Bake 20 minutes or until top is golden brown. Remove from pan and cool slightly on wire cooling rack before serving.