Ingredients

• 1 cup warm Water 105-110°F (237 mL)
• 4 tsp Active Dry Yeast (13 g)
• ¼ cup Honey or Sugar
• 3 cups Gluten Free All Purpose Baking Flour (408 g)
• 1 Tbsp + 2 tsp Xanthan Gum (15 g)
• 2 tsp Baking Powder
• 1 ¾ tsp Salt
• 4 Eggs or ¼ cup Gluten Free Egg Replacer (40g) (prepared according to package directions); if using whole eggs, watch the dough to see how much liquid you need to add in the end if any
• ¼ cup Olive Oil (60 mL)
• ½-1 cup warm Water, as needed
• ⅓ cup Butter, melted
• ¼ tsp Garlic Powder
• ¼ tsp Italian Seasoning
• Marinara Sauce, for dipping

Instructions

1. Place warm water, yeast and honey or sugar in a small bowl; let sit for 5 minutes or until active and bubbly. While waiting, prep dough ingredients.
2. In a large bowl of a stand mixer, combine flour, xanthan gum, baking powder and salt. Whisk to combine. Next add the yeast mixture, eggs and oil to the flour mixture. Blend on medium using a dough hook. Add additional water as needed starting with a tablespoon at a time. Knead in your mixer for 5 minutes.
3. Line a large baking sheet with parchment paper. Using a 2 tablespoon cookie scoop, scoop the dough and place each ball on the prepared baking sheet, forming a tree shape with each scoop. Lightly cover with plastic wrap or a light towel. Either leave in a warm draft free place in your kitchen or place in your oven with the light on. Allow to rise until doubled in size. This will take 1-2 hours, depending on how warm your area is. The oven method only takes about an hour. Bake in a preheated 350°F oven 15-25 minutes or until lightly browned, but still soft.
4. Mix together melted butter, garlic powder and Italian seasoning. Brush over the warm rolls and serve with your favorite pasta sauce.