Brushing the dinner rolls lightly with melted butter before, during, and after baking helps keep them soft and pliable yet doesn't compromise their nice crispy exterior.
1 teaspoon of Packet (2 /4 ) active dry yeast
2 tablespoons of Sugar, divided
1 cup of Warm (0°F) % milk (cow's, rice, soy, potato, or nut)
White rice flour for dusting
3 cups of Large (1/2 ) egg whites, at room temperature
3/2 cups of Potato starch
1 cup of
1/4 cup of Expandex modified tapioca starch
2 tablespoons of Nonfat dry milk powder (not Carnation), or Better Than Milk soy powder
2 teaspoons of Xanthan gum
1 teaspoon of Guar gum
1/4 can of Cup unsalted butter or buttery spread, such as Earth Balance, at room temperature, or ola oil
1 teaspoon of Cider vinegar
1/2 teaspoon of Poppy seeds or sesame seeds
White rice flour for dusting
1/4 can of Cup unsalted butter or buttery spread, such as Earth Balance, melted, or ola oil for brushing on tops of rolls
In a small bowl, dissolve yeast and 1 teaspoon of the sugar in warm milk. Set aside to foam 5 minutes.
Generously grease an 11 x 7‐inch nonstick (gray, not black) pan. Dust the bottom and sides of the pan lightly with white rice flour.
In the large bowl of a heavy‐duty mixer, beat egg whites on medium speed until thick and foamy. Increase speed to high and beat to soft peak stage (tips of peaks curl over rather than stand straight up). Add remaining sugar, potato starch, sorghum blend, modified tapioca starch, dry milk powder, xanthan gum, guar gum, salt, butter, vinegar, and yeast‐milk mixture. Beat on low speed to blend, then increase speed to medium and beat 30 seconds or until mixture is thoroughly combined and slightly thickened.
Use 1 1/2 inch metal spring action ice cream scoop to measure 15 equal pieces of dough. Dust pieces of dough with rice flour. With very lightly oiled hands, gently shape each into round ball. Place balls in prepared pan in 3 rows of 5 each for a total of 15
