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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.

Ingredients

• 1 packet (2 1/4 teaspoons) active dry yeast
• 2 tablespoons sugar, divided
• 1 cup warm (110°F) 1% milk (cow's, rice, soy, potato, or nut)
• White rice flour for dusting
• 3 large (1/2 cup) egg whites, at room temperature
• 1 1/2 cups potato starch
• 1 cup
• 1/4 cup Expandex modified tapioca starch
• 2 tablespoons nonfat dry milk powder (not Carnation), or Better Than Milk soy powder
• 2 teaspoons xanthan gum
• 1 teaspoon guar gum
• 1 teaspoon salt
• 1/4 cup unsalted butter or buttery spread, such as Earth Balance, at room temperature, or canola oil
• 1 teaspoons cider vinegar
• 1/2 teaspoon poppy seeds or sesame seeds
• White rice flour for dusting
• 1/4 cup unsalted butter or buttery spread, such as Earth Balance, melted, or canola oil for brushing on tops of rolls

Preparation

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 rolls. Gently brush tops with melted butter and sprinkle with poppy seeds, pressing them gently into dough with fingers. Cover lightly with foil and let rise in a warm place (75F to 80F) until dough is level with top of pan.

Place a rack in the middle of the oven. Preheat the oven to 375°F. Bake 30 to 35 minutes or until tops are lightly browned, brushing with butter midway through baking and again right after removing pan from oven. Cool rolls in pan 10 minutes on a wire rack. Remove rolls from pan and cool 10 minutes more on the wire rack. Serve warm.

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Source: Gluten Free