and if they need to be gluten-free, or even if they don't, this is the recipe for you.
the original recipe is here, but like i always do, i changed things up a bit, based on what i had in my cupboard and what sounds good to me.
the first time i made them, i found the recipe at 6:00 am. i thought through what i had in the cupboard and mixed them up, baked them, fried up some eggs, and we were eating breakfast by 7:00 am.
- 2 Tbsp yeast
- 1 & 1/4 cup warm water (110 degrees)
- 6 Tbsp coconut oil
- 1/4 cup sugar
- 1 cup white rice flour
- 1 cup ground oats (oat flour)
- 3/4 cup tapioca starch
- 1/2 cup corn starch
- 1 & 1/2 tsp xanthan gum
- 1 tsp sea salt
- 2 eggs
- Preheat your oven to 425 degrees F. Put parchment paper on 2 cookie sheets.
- Whisk together the yeast and warm water. Add in the cocnut oil and sugar. Cover with a towel and allow to double in size while you measure out your dry ingredients.
- In a mixer combine the rice flour, oat flour, corn starch, tapioca starch, xanthan, and salt. When the yeast mixture is ready, add it and the eggs to the dry ingredients. Mix on low speed for 30 seconds then turn up the speed to medium and continue mixing for 2 & 1/2 more minutes. (I mixed by hand with a wooden spoon for a full 3 minutes.)
- Immediately scoop rolls in the size of 1/4 cup dough onto the prepared pans. (For hamburger buns, you may want to use a bigger size such as 1/3 or 1/2 cup).
- Allow the rolls to sit 5 minutes than bake 8-12 minutes or until rolls are golden brown.