These fantastic challah rolls were shared by Suzanne G., who said, “I regularly make this for myself and my daughter, who are gluten sensitive. We have it on our Sabbath. I also share it with people in our community and sell it at cost by the dozen.”
Spray a muffin pan with non-stick spray. In a mixing bowl, mix yeast,
water and 2 tablespoons sugar together and let sit for five minutes. Add the remaining ingredients and mix until combined, then cover and let sit for 30 minutes.
Preheat oven to 350°F. Using a ¼ cup scoop, portion dough into prepared pan and bake for 30 minutes, until lightly browned.
