Ingredients:

  • 3.25 cups (455g) all-purpose gluten-free flour blend
  • 2.25 tsp (7g) instant yeast
  • 1 cup (240ml) warm water
  • 0.25 cup (50g) honey
  • 1 large (50g) egg
  • 4 tbsp (56g) unsalted butter, softened
  • 1 tsp (6g) salt
  • 2 tbsp (28g) unsalted butter, melted
  • 0.25 tsp (1.5g) garlic salt
  • 1 tsp (5ml) fresh parsley, chopped

Instructions:

  1. Combine warm water and honey in the bowl of a stand mixer. Sprinkle instant yeast on top and let sit for 5-10 minutes until a foamy layer forms.
  2. Add softened butter, room-temperature egg, and salt to the mixer. Slowly mix in the gluten-free flour using the paddle attachment on medium speed for 3-5 minutes until the dough is smooth and glossy.
  3. Transfer the dough to a lightly greased bowl, cover with a damp cloth, and place in a warm, draft-free spot to rise for 60-90 minutes until volume increases by approximately 50%.
  4. Divide the dough into 9 equal portions. Using oiled palms, roll them into smooth balls and place them in a 9x13 inch baking pan. Cover and let rise for another 30-45 minutes.
  5. Preheat oven to 375°F (190°C). Bake rolls for 22-25 minutes until the tops are deep mahogany brown and the bottoms sound hollow when tapped.
  6. Combine melted butter, garlic salt, and chopped parsley. Brush the golden glaze over the hot rolls immediately after removing them from the oven.