Gluten-Free Soft Dinner Rolls

Combine warm water and yeast in the bowl of a stand mixer and stir to combine

Allow the yeast mixture to sit for five minutes

Whisk together the gluten-free flour, granulated sugar, baking powder, xanthan gum, and salt in a small bowl

Add the gluten-free flour mixture, milk, egg, and melted butter to the yeast mixture

Mix on medium speed until thick and smooth; the dough will be very thick

Dust counter with a generous amount of gluten-free flour

Transfer the dough from the mixing bowl to the counter and dust the top with gluten-free flour

Gently pat the dough into a rectangle, about 8x8 inches

Cut the dough into 9 equal pieces (three rows of three)

Roll the dough into rounds, coating lightly with gluten-free flour if it sticks to your hands

Line an 8-inch square pan with parchment paper and lightly grease with gluten-free cooking spray

Place the rolls into the pan in three rows

Cover with plastic wrap to keep the dough from drying out

When rolls have almost doubled in size, preheat the oven to 375℉ (190℃)

Whisk together the egg and teaspoon of water in a small bowl

Brush the egg wash gently on top of each roll

Bake rolls until golden brown and the middle reaches 205℉ (96℃)

Remove the pan from the oven and let the rolls cool for about 5 minutes

Brush the warm rolls with melted butter

Cool for about 15 minutes before serving

Rolls are best enjoyed the day they are made; store leftover rolls wrapped on the counter or freeze cooled rolls in a freezer bag for up to two months

Thaw frozen rolls at room temperature overnight