Soft Gluten-Free Rolls (Print Version)

# Ingredients:

01 - 1 teaspoon xanthan gum (optional, but gives a better consistency).
02 - 1/4 cup butter, melted and unsalted.
03 - 3 tablespoons granulated sugar.
04 - 1 teaspoon table salt.
05 - 1 1/2 cups warm water (temperature of about 100°F to 110°F).
06 - 2 teaspoons dry yeast, active.
07 - 1 tablespoon olive oil, any kind works.
08 - 1 large egg.
09 - 3 1/2 cups gluten-free flour blend (all-purpose).

# Instructions:

01 - Combine the sugar, warm water, and yeast in a big bowl. Stir it lightly, and after about 5–10 minutes, it’ll start looking foamy.
02 - In a different bowl, mix together the gluten-free flour, xanthan gum (if you’re using it), and salt using a whisk.
03 - To the yeast mixture, add the egg, olive oil, and melted butter. Stir until it’s all combined nicely.
04 - Slowly pour the dry mix into the wet ingredients and stir everything until you’ve got a sticky dough formed.
05 - Use a stand mixer with a dough hook to knead the dough for around 5 minutes until it’s smooth. If doing it by hand, work it for about 10 minutes.
06 - Lightly grease a bowl, pop the dough in, and cover it with a damp cloth. Let it sit in a cozy spot for about an hour or until it doubles in size.
07 - Once risen, punch the dough down and cut it into 12 equally-sized chunks. Roll each one into a ball, pressing it slightly into a disk shape.
08 - Arrange the rolls in a greased 9x13-inch pan, keeping about an inch between each.
09 - Cover the pan with a towel and let the rolls puff up for another 30–45 minutes.
10 - Set the oven to preheat at 375°F (190°C). Put the rolls in for 18–20 minutes. Take them out when they’re golden.
11 - Take the pan out and let the rolls cool in there for five minutes. Then, move them over to a wire rack to finish cooling.

# Notes:

01 - Those avoiding gluten can safely use gluten-free all-purpose flour for this.
02 - For a fluffy texture, taking time to properly knead and activate the yeast is key.
03 - Adding xanthan gum is optional but helps get a better structure for the rolls.