Soft Light Gluten-Free Red Pepper Rolls

Ingredients:

For the Rolls:
• 1/4 cup water, heated to 100–115°F
• Scant 1 tablespoon honey, agave, or sugar
• 1 teaspoon instant yeast
• 1/2 cup white rice flour, plus more for dusting
• 1/2 cup potato starch (or more cornstarch)
• 2 tablespoons cornstarch (or more potato starch)
• 1 tablespoon crushed red pepper flakes (or minced sun‑dried tomatoes)
• 1 tablespoon grated Parmesan cheese (or gluten‑free nutritional yeast and cashew butter for dairy‑free)
• 1 teaspoon xanthan gum (or guar gum)
• 1/2 teaspoon fresh minced rosemary
• 1/4 + 1/8 teaspoon salt
• 1/4 teaspoon gluten‑free baking powder
• 1/8 teaspoon ground thyme
• 1 large egg, at room temperature, beaten
• 1/4 cup milk (or rice milk). The author used 1 teaspoon heavy cream plus the remainder 2% milk.
• 2 tablespoons olive oil, plus more for the pan
• 1 tablespoon butter or gluten‑free margarine, melted (or oil), for basting
For the Egg Wash:
• 1 large egg, at room temperature
• 1 teaspoon water, for basting

Instructions:

1. Oil a 6‑cup jumbo muffin pan and set it aside.
2. Stir the honey into the warm water, add the yeast, and let sit at least 5 minutes until foamy.
3. In a mixer bowl fitted with the whisk, combine white rice flour, potato starch, cornstarch, red pepper flakes, Parmesan, xanthan gum, rosemary, salt, baking powder, and thyme. Mix briefly on low to combine.
4. Whisk together the beaten egg, milk, and oil in a separate bowl. Add this mixture and the foamy yeast to the dry ingredients. Beat on medium until smooth (about 1 minute with a stand mixer). Gather the dough into a single mound and let it rise in an 80°F environment for 45 minutes.
5. Divide the dough evenly among the 6 cups. Use wet fingers to smooth the tops.
6. Brush the tops with melted butter and allow to rise an additional 15 minutes.
7. While the dough rises, preheat the oven to 425°F.
8. Whisk together the egg and 1 teaspoon water and brush over the risen buns.
9. Bake on the center rack for about 11 minutes, rotating the pan halfway through if your oven has hot spots.
10. Increase the oven temperature to 500°F and bake 3–4 minutes more until deep golden brown.
11. Remove the pan and let the rolls sit in the pan for about 3 minutes, then transfer to a wire rack to cool.
12. Slice in half before serving. These rolls work well with eggs, gluten‑free breakfast meats, cheese, burgers, luncheon meats, or simply buttered. They also toast nicely.
13. To store: once fully cooled, freeze leftovers in a single layer in a gallon‑size freezer bag. Defrost at room temperature or briefly in the microwave on low, and reheat by microwaving on low or toasting after slicing.

Tips