Gluten Free Rice Free Multigrain Dinner Rolls

Instructions

1. In a small mixing bowl, combine the organic cane sugar and hot water. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 7 minutes (set a timer!) – NO more, NO less time. Make sure to have the other wet and dry ingredients mixed and ready to go when the 7 minutes are up!
2. Using a heavy-duty mixer with a paddle attachment, combine the sorghum flour, millet flour, teff flour, tapioca starch, flax meal, xanthan gum, and sea salt.
3. In a separate mixing bowl, whisk together the eggs, oil, honey, molasses, and vinegar.
4. When the yeast is done proofing, add the wet ingredients to the dry. Stir until it’s a little paste-like and then slowly add the yeast mixture. Using the mixer’s low speed setting, mix for about 30 seconds. Scrape the sides of the bowl and then mix on medium for 2-3 minutes or until the dough is smooth. Make sure to stop the mixer and scrape the sides of the bowl if necessary.
5. Drop the dough using an ice cream scoop onto a parchment lined cookie sheet. There is just enough dough for 12 separate rolls, so divide the dough up equally between the 12.
6. Wet your fingers and use them to shape the dough into circles or fix the minor imperfections (they don’t have to be perfect). Flatten each ball of dough so that it’s approximately 3/4 -1 inch thick (keep wetting your fingers as you go along so that the dough does not stick to them).
7. Allow the rolls to rise in a warm spot for about 40 minutes.
8. Preheat the oven to 375 degrees (F). When the oven is fully preheated, bake the rolls for approximately 14 - 17 minutes. They will be slightly golden brown when finished baking, so will the bottom of the rolls.
9. Remove the rolls from pan and allow them to cool on a wire rack. Cool for at least 15 - 20 minutes before serving.