HOW TO MAKE IT
1 hr. 10 min.
Ingredients ½ cup warm water (90-110°F) 1 packet active dry yeast (or 2 1/4 teaspoons) 3 Tablespoons brown sugar, divided 3 cups 1-to-1 gluten-free flour, about 12.4 oz (I used King Arthur Measure-for-Measure) plus additional if needed 1 cup tapioca flour, about 4 oz. 1 teaspoon xanthan gum 1 ½ teaspoons salt ¼ cup unsalted butter, melted and cooled 2 eggs, at room temperature 1 cup milk, warmed to 90-110°F 2 Tablespoons unsalted butter, melted
Line a 9×13-inch baking pan with parchment paper. Stir the yeast and a teaspoon of the brown sugar into the warm water and set it aside for 5-10 minutes until it is bubbly.
In the bowl of a stand mixer, combine the rest of the brown sugar, flour, tapioca starch, xanthan gum, and salt, and stir it all together.
Once the yeast is activated, pour it into the flour mixture along with the butter, eggs, and milk. Start the mixer on low until it all comes together, adding another tablespoon or two of flour if it looks wet.
It will be sticky, but it shouldn’t be liquidy. Then increase the speed to medium-high and mix for about 6 minutes until it sticks to the side and looks airy.
Form the dough into 12 to 16 rolls, depending on your preferred size. Because the dough is sticky, you’ll need to flour your hands and the surface well, preferably with tapioca starch.
If you want a more smooth surface on your rolls, after shaping them, you can pat the down with slightly damp hands. Or you can use a scoop and scoop balls of dough right into the pan. Now let them rise for 20 to 25 minutes.
While the rolls are rising, preheat the oven to 350°F. Bake for 25-30 minutes or until golden-brown on top. Remove from the oven and brush with more melted butter. Enjoy while they are still warm.