Dinner Rolls

[ Prep Time: 30 Minutes | Start to Finish: 1 Hour 50 Minutes | 24 rolls ]

• ½ cup warm water (105°F to 115°F)
• 1 teaspoon unflavored gelatin
• 1 package fast-acting dry yeast (2¼ teaspoons)
• ¾ cup cornstarch
• ¾ cup potato starch
• ½ cup sweet white sorghum flour
• ½ cup brown rice flour
• ½ cup white rice flour
• ⅓ cup tapioca flour
• ⅓ cup garbanzo and fava flour
• 2 eggs
• ½ cup almond milk, soymilk or regular milk
• ¼ cup honey
• 3 tablespoons sunflower oil or ghee (measured melted)
• 1 teaspoon cider vinegar
• 2 teaspoons xanthan gum
• 1½ teaspoons salt

1. Spray 24 regular-size muffin cups with cooking spray (without flour). In small bowl, mix water, gelatin and yeast; set aside. In medium bowl, mix cornstarch, potato starch and all flours; set aside.

2. In food processor, place eggs, milk, honey, oil, vinegar, xanthan gum and salt. Cover; process about 30 seconds or until well blended. Add flour mixture and yeast mixture. Cover; process about 30 seconds or until well blended.

3. Spray 2 teaspoons with cooking spray (without flour). Spoon 3 balls of dough into each muffin cup, respraying spoons as necessary. Spray sheet of plastic wrap with cooking spray (without flour); cover dough in pans. Let rise in warm place (80°F to 85°F) 1 hour to 1 hour 30 minutes or until doubled in size.

4. Heat oven to 375°F. Remove plastic wrap from rolls. Bake 14 to 16 minutes or until light golden brown. Immediately transfer rolls from pans onto cooling racks. Serve warm.

1 Roll: Calories 120; Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 20mg; Sodium 160mg; Total Carbohydrate 22g (Dietary Fiber 1g); Protein 2g Exchanges: 1½ Starch Carbohydrate Choices: 1½

Contributed by Jean Duane Alternative Cook www.alternativecook.com

Although these are fantastic right out of the oven, they can also be baked and frozen in an airtight container, then popped into the toaster oven when you’re ready to serve them.