Rich, light, chewy, sweet, soft -- these are dinner rolls at their finest! They're also sourdough and gluten-free! Makes 12 rolls. Shared with permission from Shannon Stonger's book Traditionally Fermented Foods.
2organic or pastured eggs
1cupraw whole milk or dairy-free milk of choice237 mL
1/2cuppure water118 mL
1/4cupgrass fed butter or coconut oil, melted and cooled (57 mL)
1/3cupraw honey78 mL
1/2cupgluten-free boosted brown rice sourdough starter118 mL (see instructions above)
2teaspoonssea salt10 g
1cuprice flour125 g
1-1/4cupsmillet flour151 g
1cuptapioca flour125 g
2 1/2tablespoonspsyllium husk powder20 g
2tablespoonsground flaxseed16 g
Combine eggs, milk, water, melted fat, honey, and sourdough starter in a medium bowl.
In a separate bowl, whisk together salt, flours, psyllium husk, and ground flaxseed.
Add the flour mixture to the liquid mixture and mix together until combined.
Using a wooden spoon or the paddle attachment of an electric mixer, beat the dough for an additional 5 minutes to strengthen it and incorporate air.
Cover and allow to ferment at room temperature for 6 to 8 hours or overnight. After souring, the dough will have risen by approximately 50%.
Two hours before baking, uncover the fermented dough.
Divide it into 12 pieces, working carefully so the dough doesn't deflate too much.
Gently form each piece of dough into a rounded dinner roll shape.
Cover with plastic wrap or a lightly dampened towel.
Allow to rise for 2 hours until the rolls have puffed up slightly.
Preheat the oven to 375 degrees Fahrenheit.
Once preheated, uncover the rolls and place them in the hot oven.
Bake for 20 to 25 minutes or until golden and cooked through.