Using nutty and flavorful flours, these crowd-pleasing rolls are light and delicious. For gluten-free flour, we prefer to use weight measurements as they are the most accurate, but cup measurements work, too.
Special Diets:
Ingredients
Method
In a small bowl, combine water, flaxseed and honey.
Sprinkle yeast over the top.
Let sit until a bubbly foam forms on top, about 5 minutes.
In a stand mixer with the paddle attached, combine sorghum flour, almond flour, potato starch, tapioca flour, salt, oil and yeast mixture.
Knead on medium-high speed until mixture is well combined, about 2 minutes. (The dough will resemble thick pancake batter.)
Cover loosely and let sit in a warm spot until dough is doubled in size, about 1 1/2 hours.
Preheat the oven to 425F.
Lightly coat a 12-cup muffin pan with spray oil.
Evenly divide dough among the prepared cups (dough will deflate when moved).
Bake until rolls are puffed and golden brown, 12 to 15 minutes. Serve immediately; these rolls are best when warm.
Nutritional Info
Serving Size
1 roll
Calories
210
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.