by: Melinda Cruz
Cook Time: 15 to 20 minutes
Yield: 4 to 5 rolls
1/2 cup Milk
1/4 cup Water
4 Tbs Butter
1 Tbs Sugar, honey, agave nectar, or other sweetner
1 cup All Purpose Flour (Bob's Red Mill Gluten Free)
3/4 cup Tapioca starch
1/2 cup Cornstarch
1/2 Packet of Active Yeast
1 tsp Xanthan gum
3/4 tsp Salt
Heat milk, water, butter, and sugar until butter is melted. Allow to cool until temperature reads 120 degrees. Whisk in egg.
Combine all dry ingredients. Then add the liquid mixture to the dry. Mix thoroughly. Scoop out about 1/2cup of dough onto parchment lined cookie sheet for each roll. Leave a little space between each roll.
* Optional: brush with egg wash and add sesame seeds for an authentic sandwich roll
* Note: You can allow them to rise in a warm place for a 1/2 hour. However, I've done these with & without rising. They came out great both ways. I suggest to let them rise if you have the time. It will allow the yeast to get the memo to do its thing!
Bake at 400 degrees for about 15 to 20 minutes depending on the size of the rolls. You know they are done when you tap them and they sound hollow.