Instructions

• 1 Prepare baking sheet by lining with parchment paper.
• 2 In medium bowl, whisk together warm water, sugar and yeast. Allow to sit for 5 minutes to proof and become foamy.
• 3 While yeast is activating, sift together gluten free flour blend, tapioca starch, psyllium husk powder, and salt in large bowl of standing mixer with paddle attachment.
• 4 When yeast is ready, add 2 tablespoons oil to yeast mixture. Stir and add to flour mixture. Mix on low. When flour is completely incorporated, continue to mix on medium speed for 3 minutes.
• 5 Using 1/4 cup measuring cup, scoop dough onto prepared baking sheet, scraping with rubber spatula. Using wet fingers, gently form dough into round, smooth roll shape.
• 6 Cover rolls with light dish towel and let rise for about an hour in warm place.
• 7 When dough is almost ready, preheat oven to 425°F. Place water bath on lower rack in oven (I filled an 8x8-inch baking dish 1/3 of the way with water).
• 8 Place rolls in oven and bake 22-25 minutes or until golden brown. Remove rolls from oven and place on cooling rack. Brush tops with remaining tablespoon oil.
• 9 Serve warm. To reheat, wrap rolls in foil and warm in 325°F oven for 10 minutes.
• 10 Store rolls in airtight container or ziploc bags. To freeze rolls, place in ziploc bag and freeze for up to a month.