Makes 8 dinner rolls
It’s one of the enduring images of Thanksgiving, the most beloved American holiday: warm, browned fluffy dinner rolls on the table, ready to sop up that gravy. You might think a fluffy dinner roll is impossible without gluten. It’s not, of course. These are grain-free too, so feeding someone who cannot tolerate grains well at your Thanksgiving feast just grew easier.
The key here is the psyllium husks. This natural insoluble fiber absorbs water in a way you won’t believe the first time you use it. The dough here will be wet, thickly wet, and it will dribble off the whisk. After you have let the dough rise and the flours hydrate for 90 minutes, the dough will be still tacky but much closer to bread dough. Tuck those dough balls into each other in a pie plate and you will have soft, fluffy dinner rolls.
Proof the yeast. Whisk together the warm water, yeast, and honey in the bowl of a stand mixer with the paddle attachment. When a bubbly foam forms on the surface of the water, the yeast is alive and ready to use.
Combine the dry ingredients. In a bowl, whisk together the flour mix, psyllium husks, and salt. With the stand mixer running on low, slowly add the dry ingredients to the yeast mixture.
Finish the dough. With the stand mixer running on low, pour in the melted butter slowly until everything is evenly combined. The texture of the dough will be a little like paint spackle—it should be wet. The batter should drip off the paddle when you lift it, not quickly, but in slow motion.
Rise the dough. Cover the bowl with plastic wrap and let it sit in a warm place in the kitchen for 90 minutes. The dough will have risen in volume, but mostly the flours will have hydrated. It will feel less like a batter and more like a dough. It will still be a little tacky to the touch.
Prepare to bake. Preheat the oven to 425°F. Grease a 9-inch pie pan.
Bake the rolls. If you have a 2-inch ice cream scoop, use it here to scoop a ball of dough. If you don’t have one, wet your hands and grab a big ball of dough. Plop it in the middle of the pie pan. Repeat until you have filled the pie pan. Wet your hands and smooth the tops of the dough balls.
Brush the beaten egg, very gently, over the tops of the dough balls.
Bake until the tops of the rolls are browned and firm to the touch and the internal temperature registers 200°F on an instant-read thermometer, 15 to 20 minutes. Remove the rolls from the oven and let them cool in the pie pan. Serve immediately.