GLUTEN-FREE DINNER ROLLS

Gluten-Free Dinner Rolls image

Provided by Martha Stewart

Time 2h25m

Yield Makes 12

Number Of Ingredients 12

Previous Next

2 tablespoons organic canola oil, plus more for muffin tin and plastic wrap
1/2 cup millet
1 1/2 cups warm (115-degree) water
1 cup brown-rice flour
1 cup soy flour
1/2 cup tapioca flour
1/2 cup teff flour
2 envelopes (1/4 ounce each) active dry yeast
2 1/2 teaspoons xanthan gum
3 large eggs, room temperature
2 tablespoons unsulfured molasses, such as Grandmaâ€™s brand
2 teaspoons coarse salt

Steps:

Lightly brush a 12-cup muffin tin with oil. Combine millet and 1/2 cup warm water in a small pan. Bring to a boil, remove from heat, and let stand 30 minutes. Reserve.
Preheat oven to 400 degrees. In the bowl of an electric mixer, whisk together flours, yeast, and xanthan gum. In a separate bowl, whisk together eggs, molasses, salt, and oil. Add egg mixture to dry ingredients and beat with a paddle attachment until combined. Beat in remaining 1 cup warm water and the millet. Continue beating on medium-high speed for 5 minutes. The dough will be like thick elastic cake batter, not like traditional bread dough. Divide dough among muffin cups and spread evenly. Lightly drape with oiled plastic wrap and place in a warm spot until risen about 1 1/2 inches above edge of tin, about 1 hour (once dough begins to dome, remove plastic for remainder of rising time).
Reduce oven to 350 degrees. Place rolls in oven, and bake until dark brown and hollow-sounding when tapped, about 17 minutes. Cool in tin on rack for 10 minutes. Remove and cool completely. If necessary, run knife around the edge of the muffin cups to loosen before removing.