Ingredients:

  • 320 grams High-Quality Gluten Free Bread Flour Blend (must contain xanthan gum)
  • 50 grams Granulated Sugar (remaining sugar)
  • 6 grams Salt
  • 16 grams Tapioca Starch (or Potato Starch)
  • 1 Large Egg (room temperature)
  • 60 grams Unsalted Butter, melted (cooled slightly)
  • 5 milliliters Vanilla Extract
  • 7 grams Instant Dry Yeast
  • 240 milliliters Pineapple Juice (or Milk, warmed to 105°F–115°F)
  • 30 grams Unsalted Butter, melted (for glaze)
  • 5 grams Honey or Brown Sugar (optional, for glaze)

Instructions:

  1. Gently warm the pineapple juice (or milk) to the ideal range (105°F–115°F / 40°C–46°C). Combine the warm liquid with the yeast and 1 teaspoon of the sugar. Let stand for 5–10 minutes until foamy.
  2. In the stand mixer bowl, whisk together the GF flour blend, remaining sugar, salt, and tapioca starch.
  3. Add the melted butter, egg, and vanilla to the activated yeast mixture. Stir briefly.
  4. Pour the wet mixture into the dry ingredients in the mixer bowl. Mix on low speed until combined, then increase to medium-low. Beat for 5–7 minutes. The dough will be highly sticky and soft, resembling thick batter, not a traditional wheat dough ball.
  5. Scrape the dough into a lightly oiled bowl. Cover tightly with plastic wrap. Allow the dough to proof in a warm, draft-free spot until doubled in size (approximately 2–3 hours, or 6–8 hours for a slow, cold rise in the refrigerator for better flavor development).
  6. Lightly grease a 9x9 inch baking pan. Gently turn the risen dough out onto a lightly floured surface (use GF rice flour). Cut the dough into 9 equal pieces using a bench scraper.
  7. Shape each piece of dough into a tight ball and arrange them in the prepared baking pan. Cover loosely and allow the rolls to undergo a second proof for 45–60 minutes, until slightly puffy.
  8. Preheat the oven to 375°F (190°C). Bake the rolls for 20–25 minutes, or until they are golden brown and sound hollow when tapped.
  9. For the glaze, combine the 30 grams of melted butter with the honey or brown sugar. While the rolls are still warm from the oven, brush them generously with the prepared glaze. Cool slightly before serving.