4 large eggs
1/4 cup oil
1/4 cup honey
1 1/4 cups milk
1 tsp apple cider vinegar
1 tsp. salt
1 TBSP xanthan gum
1/3 cup potato starch (NOT flour)
1 cup white rice flour
1 cup oat flour
1 cup tapioca starch
1/3 c. GF teff flour
1 TBSP active dry yeast
Place blended liquid ingredients (at 80-90 degrees Fahrenheit) into breadmaker loaf pan. Spoon blended dry ingredients on top and sprinkle yeast on the top. Let dough cycle run. Remove dough from bread pan and place on rice flour dusted surface. Cut into 12 equal parts and shape into rolls. Place in jelly roll pan that has been sprayed well with cooking spray. Cover lightly and place in warm place for 45 minutes to 1 hour or until double in size. Bake in 380 degree oven for 25-30 minutes or until golden brown. May be topped prior to baking with sesame seeds or onion to taste. When completely cool the rolls may be kept up to a week in a refrigerated zip lock bag. Slice horizontally to use with your favorite filling.
*note* I make them small (16 rolls to a pan unlike the recipe of 12) to reduce cook time and keep them soft so 2 rolls equals one sandwich.
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