Ingredients:

  • 180 ml (¾ cup) Whole Milk (or non-dairy alternative), warmed to 40°C/105°F
  • 1 tbsp (13g) Granulated Sugar
  • 2 ¼ tsp (7g) Instant Dry Yeast (one standard sachet)
  • 120 ml (½ cup) Warm Water, 40°C/105°F
  • 2 tbsp (20g) Psyllium Husk Powder (Must be fine powder, not whole husks)
  • 200g (1 ½ cups) Brown Rice Flour
  • 100g (¾ cup) Sorghum Flour (or Millet Flour)
  • 100g (¾ cup) Tapioca Starch (or Potato Starch)
  • 1 ½ tsp (8g) Fine Sea Salt
  • 1 tsp (5g) Xanthan Gum
  • 2 large Eggs, lightly beaten, room temperature
  • 60g (4 tbsp) Unsalted Butter, melted and slightly cooled
  • 1 tbsp (15g) Unsalted Butter, melted (for brushing post-bake)

Instructions:

  1. Bloom the Yeast: In a small bowl, combine the warm milk, sugar, and yeast. Whisk gently and let stand for 5–10 minutes until frothy. This is proof the yeast is alive.
  2. Hydrate Psyllium: In a separate medium bowl, whisk the warm water and the psyllium husk powder vigorously. Set aside for 5 minutes; the mixture will thicken into a thick, gel-like substance.
  3. Combine Dry Ingredients: In the bowl of a stand mixer, whisk together the brown rice flour, sorghum flour, tapioca starch, salt, and xanthan gum. Ensure the xanthan gum is evenly distributed.
  4. Introduce Wet Ingredients: Add the bloomed yeast mixture, the psyllium gel, the beaten eggs, and the melted butter to the dry ingredients.
  5. Mix the Dough: Using the paddle attachment, mix on medium-low speed for 5–7 minutes. Stop when the mixture is smooth and cohesive. The dough will be very sticky and wet.
  6. First Proof (Bulk Fermentation): Scrape the sticky dough into a well-oiled large bowl. Cover tightly with cling film and allow to rise in a warm spot until roughly doubled, 60–90 minutes.
  7. Divide and Shape: Gently punch down the risen dough. Lightly oil your hands (critical for handling GF dough). Divide the dough into 12 equal portions (about 100g each).
  8. Roll the Dough: Roll each portion gently into a smooth ball. Arrange the rolls snugly in the oiled 9x13 inch baking pan.
  9. Second Proof: Cover the pan loosely and allow the rolls to rest for a final short proof, about 30 minutes. They should look slightly puffy.
  10. Preheat and Bake: Preheat oven to 190°C (375°F). Bake the rolls for 20–25 minutes, or until the tops are deeply golden brown and sound hollow when tapped.
  11. Glaze and Serve: Immediately upon removing from the oven, brush the tops of the hot rolls with the melted butter glaze. Transfer to a wire rack to cool slightly before serving.