Light and Fluffy Gluten Free Dinner Roll

THESE are WONDERFUL

•  2 tablespoons active dry yeast
• 2 cups warm water (about 110 degrees)
• 1/3 cup oil
• 1/4 cup sugar
• 1 egg
• 1 teaspoon salt
• 2 tablespoons xanthan gum
• 1 1/4 cups white rice flour
• 1 cup brown rice flour
• 3/4 cup potato starch
• 1/3 cup tapioca starch

1. In the bowl of a mixer, dissolve yeast in warm water. Add sugar and let sit for about 5 minutes.
2. Add remaining ingredients, adding the xanthan gum last. . Mix using the dough hook of an electric mixer.
3. Mix for about 5 minutes, scraping down the sides of the bowl a few times. You do not knead this like a regular bread dough, but it does need mixed well and I have found about 5 minutes is a good time.
4. Scoop onto a greased cookie sheet. The dough is a wet dough, so I found that using a large ice cream scoop works best for this. This makes 12-15 rolls. (my ice cream scoop must have been bigger because I had to use two cookie pans - my big one and my normal sized one)
5. Cover rolls loosely with a kitchen towel and let rise for about 1 1/4 to 1 1/2 hours.
6. Bake at 425 degrees for 8-10 minutes or until done.
7. Enjoy!

Do NoT DOUBLE

Just to remind myself - start all ingredients at room temperature. The only thing I put in straight from the freezer was the yeast.

I got this recipe from http://www.lynnskitchenadventures.com/2012/10/light-and-fluffy-gluten-free-dinner-roll.html