GF Rolls for Thanksgiving :)

These are super delicious gluten free rolls I made! They have a very crispy, but not hard, exterior, and soft, fluffy interior. If you didn't KNOW they were GF, you would never guess. You could feed them to everyone! Not just people with gluten sensitivities, I promise.

By using a widely available flour replacement, is available to most people. You can find the flour listed below in almost all Walmarts, and anywhere else that carries Bob's Red Mill products, or has a gluten free section... which is basically everywhere these days. Okay! Recipe time.

Easy Rolls
1 cup of warm water (100F)
-- Thermometer recommended, but about the temperature of your armpit.
If you're worried, err on the cooler side, as too-hot water will kill the yeast.
1 packet or 2 1/2 tsp of yeast
3 tbsp of sugar
1 egg
2 tbsp of olive oil or melted butter
2 1/4 cup Bob's Red Mill 1-to-1 Gluten Free All Purpose flour
1 tsp salt
Butter for brushing
Optional: 1 tbsp each of parsley and sage and a pinch of thyme. Still great without, though.

Step one! You will need a muffin tin that makes 12 regular sized muffins and optionally, cupcake liners. Foil liners sprayed with nonstick spray is highly recommended and works very well. If you don't have liners, grease the muffin tin generously with butter or shortening, or use nonstick spray. And prep your muffin tin first thing. Your batter will go directly into the muffin tins as soon as it's mixed, so it needs to be ready.

Next get a large mixing bowl and gently warm the bowl by running it under hot water from your faucet. A cold bowl will slow yeast growth. Then, put 1c of warm water, yeast, and sugar into the bowl and allow the mixture to sit. Leave for about 10 minutes in a warm place. When you come back, it should be a really good foam, something that resembles a shaken cola or the big, foamy head on top of a beer. If not, your yeast is dead, get new yeast or be more careful about your water temperature.

Last, simply mix all other ingredients into the liquid mixture and stir very well, until no lumps remain. Scoop 2 tbsp of batter into each muffin tin, and allow them to rise until the batter comes up just over the top. If you proofed your yeast well, it will take about half an hour, but could take up to an hour. When the rolls have risen, VERY gently brush the tops with butter, and bake immediately at 400 for about 20-25 minutes, or until deep golden brown.