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.