| Directions: | Line two 8x8 pans with parchment paper.
In stand mixer with paddle attachment, combine 4C flour, xanthan gum, tartar, & salt.
Mix on low and then add yeast until well combined.''
Add oil, honey, eggs, and mix unitl well combined.
Add milk slowly. Once mix has come together, turn mixer up to about half speed and beat 6 minutes. Dough should be thick and smooth and a bit tacky to touch. If too wet, add more flour by the tablespoon.
Turn dough out onto lightlly floured surface. Pat into mound 1 1/2inches tall and divide into 24 even balls.
Divide dough between two pans spacing evenly. Cover with platic wrap and allow to rise 30 minutes or until about 150% and touching each other.
Preheat oven to 375.
Mix glaze ingredients in a small bowl.
With pastry brush, brush tops of rolls generously with glaze.
Bake 18 - 20 min until lightly browned - rotate once during baking.
VARIATION: Make larger balls (10) for hamburger buns (bake 13 - 15 minutes) OR put in 9x5 loaf pan for sandwich bread (bake 40 - 50 minutes). |