My mother sent me this as a quest for breads for my sister and mother-in-law. A little tweaking and it’s a recipe my family enjoys.
- 1 ½ cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon white sugar
- 1 (.25 ounce) package rapid rise yeast
- 3 large eggs
- 1 ½ teaspoons canola oil
- 1 teaspoon apple cider vinegar
- 2 ½ cups gluten-free all purpose baking flour (such as Bob’s Red Mill®)
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 2 teaspoons dried dill weed
- 1 ½ teaspoons minced garlic
Stir warm water with sugar together in a bowl. Sprinkle yeast packet over water mixture and allow yeast to slightly foam, about 5 minutes.
Whisk eggs, canola oil, and vinegar together in a bowl until frothy.
Combine flour, xanthan gum, and salt together in a bowl until evenly mixed. Beat yeast mixture into flour mixture using an electric mixer until evenly combined. Beat egg mixture into flour mixture until just combined; stir in dill and garlic. Beat dough on high until dough holds together and is sticky, at least 4 minutes. Cover bowl with plastic wrap and set aside to slightly rise in a warm area, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 10×13-inch baking dish.
Form dough into 12 large rolls and arrange 3/4-inch apart in the prepared baking dish.
Bake in the preheated oven rolls are lightly golden, 35 to 45 minutes.
Prep time: 15 mins / Cooking time: 35 mins / Total time: 1 hr 25 mins
Serving: 12 / Yield: 12 rolls