Gluten-Free Cheesy Herb Brioche Rolls

Equipment

• Muffin tin
• Oven
• Hand Mixer

Ingredients

• ¼ cup milk
• 1 package regular active dry yeast
• 3 tablespoons sugar
• 1 cup white rice flour
• 1 cup tapioca flour
• 1 teaspoon xanthan gum
• 1 teaspoon dried dill weed or dried basil leaves
• ¾ teaspoon garlic salt
• ½ cup butter, melted
• 4 eggs
• 1 cup gluten-free shredded Parmesan cheese (4 oz)
• 1 tablespoon water

Instructions

1. 1Coat a standard 12-cup muffin tin with nonstick cooking spray.
2. 2Warm the milk in a small bowl until it reaches 105 to 115 degrees Fahrenheit. Whisk in the active dry yeast and one tablespoon of sugar, then let the mixture sit for about five minutes until it becomes foamy. The sugar gives the yeast food to activate quickly.
3. 3Mix the white rice flour, tapioca flour, remaining two tablespoons of sugar, xanthan gum, dried dill, and garlic salt together in a large mixing bowl.
4. 4Use an electric mixer on low speed to blend the melted butter, the foamy yeast mixture, and three of the eggs into the dry ingredients. Scrape down the sides of the bowl as needed so no dry pockets remain.
5. 5Turn the mixer up to medium speed and beat the dough for 30 to 60 seconds until it looks smooth. Don't worry if the dough feels quite stiff; this is normal for gluten-free brioche.
6. 6Fold in the shredded parmesan cheese. Portion about one-quarter cup of dough into each prepared muffin cup and smooth the tops with a spatula. Drape lightly greased plastic wrap over the tin and leave it in a warm spot for 45 minutes to rise.
7. 7Preheat your oven to 350 degrees Fahrenheit. Whisk the remaining egg with one tablespoon of water, then gently brush this egg wash over the top of each roll. This creates a beautiful glossy finish as they bake.
8. 8Bake for 18 to 20 minutes until the rolls turn a deep golden brown color. Let them rest in the pan for five minutes before transferring them to a wire rack to cool slightly.

Recipe Details