Dinner Rolls

These dinner rolls would be great served with stew, pot roast, roasted turkey with gravy or any other entree that goes well with dinner rolls. They are fairly simple to make, and hold up well for several days if stored in a plastic bag in the fridge.

What You Will Need:
KitchenAid Mixer with Paddle Attachment
Muffin Tins

Ingredients:
1 1/3 cup Sorghum Flour
3/4 cup Potato Starch
2/3 cup Tapioca Starch/Flour
3 Tablespoons Honey
1 1/2 teaspoons Guar Gum
1 teaspoon Xanthum Gum
1 Tablespoon Active Dry Yeast
1 1/2 teaspoon Salt
1 1/2 cup Milk, room temperature
1/4 cup Olive Oil
2 Large Eggs, room temperature
2 Large Egg Whites, room temperature

Directions:
In KitchenAid Mixer bowl, whisk together sorghum flour, potato starch, tapioca starch, guar gum, xanthum gum, yeast and salt. Set aside.

In separate bowl, lightly beat eggs and egg whites.

Add milk, honey, vinegar & olive oil. Stir to mix.

With KitchenAid Mixer on medium-low, slowly add the wet ingredients to the dry ingredients. When mixture is smooth, beat on high for 2 minutes.

Spray muffin tins with non-stick cooking spray. Scoop batter into muffin tins. Cover with plastic wrap sprayed with cooking spray. Set in warm, dry place to rise for 30 minutes.

Preheat oven to 350°F. Bake rolls for 15 minutes or until internal temperature is 205° F. Let cool in pan for a few minutes.

Delicious! I love eating a roll with my dinner, especially with a dollop of butter melting into all of the nooks and crannies.

"The moment you are ready to quit is usually the moment right before the miracle happens. Don't give up!"

The miracles are always worth the heartache.

Sheryl