Certainly! Freeze fully cooled dinner rolls in an airtight container or zip-top bag for up to three months. When you’re ready to serve, thaw the rolls at room temperature for a few hours. You can warm them in a 350°F oven wrapped in tin foil for 5-10 minutes. until warmed through.
Cook pasta according to package directions.
In a small bowl, combine 1/2 cup of warm water, the active dry yeast and 1 teaspoon brown sugar.
Stir well, then let this sit for 5-10 minutes, until it’s frothy and bubbly.
In a stand mixer, use the paddle attachment & combine the remaining brown sugar, both flours, xanthan gum, and salt until uniform.
Add the yeast mixture, melted and cooled butter, eggs, and milk. Mix on low speed until the dough starts to come together.
urn the mixer to medium-high and mix the dough for about 6 minutes, or until it sticks to the sides of the mixing bowl and looks airy.
Divide the dough into 12-16 equal portions. On a lightly floured work surface, roll each piece of dough into a smooth, round ball.
Place the buns into the prepared baking dish. Cover the pan with a dish towel. Proofin warm area for 20 to 25 minutes, until the buns are puffy.
Preheat the oven to 350°F. Bake the rolls for 20 to 25 minutes, until golden brown and firm in the center.
Combine the butter, garlic, and parsley in a small saucepan or melt in the microwave.
When the rolls come out of the oven, brush them generously with the garlic butter. Serve hot.
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