Ingredients

• 1 Tbsp Olive Oil
• 1/2 cup Shallots finely diced
• 1/2 tsp Granulated Sugar
• 1 tsp fresh Sage chopped fine
• 1 tsp fresh Rosemary chopped fine
• 1 tsp fresh Thyme chopped fine
• 1/4 tsp Freshly ground black pepper
• 1 cup Water 115°F
• 1 Tbsp Active Dry Yeast
• 2 Tbsp Light Brown Sugar
• 3 cups Gluten Free 1-to-1 Baking Flour
• 2 Eggs room temperature
• 1/4 cup Unsalted Butter melted
• 1 tsp Kosher Salt
• 3/4 cup Parmesan Cheese shredded

• 3 Tbsp Unsalted Butter melted
• 3/4 tsp Granulated Garlic
• 1/2 Tbsp Chopped Fresh Parsley chopped fine
• Flake Salt as needed
• Freshly ground black pepper as needed

Instructions

1. Prepare the Saute: In a small skillet add the olive oil and set over medium-low heat. Add diced shallot and sugar, and cook until golden brown, stirring occasionally. Add the fresh herbs and black pepper and cook for 30 seconds more. Remove the pan from the heat and set aside to cool.
2. Make the Dough: In a bowl of a stand mixer add the warm water, yeast and brown sugar. Mix to combine, and allow to sit undisturbed until the mixture becomes foamy, about 5-10 minutes.
3. Attach the bowl to the stand mixer and fit it with the hook attachment. Add the flour, eggs, melted butter, salt and cheese. Turn the mixer to medium speed and mix until the dough becomes smooth and elastic, about 5-6 minutes. Add the cooled saute and mix until incorporated.
4. Shape the dough into a round and place it into a large bowl that has been coated with olive oil. Cover the bowl with plastic wrap, and allow to rise for 1 hour, or until roughly doubled in size.
5. Once the dough has doubled in size, turn the dough onto a lightly floured work surface. Shape the dough into 8 equal-sized rolls. Spray a 9-inch cake pan or pie pan with cooking spray. Arrange the shaped rolls in the pan with one roll in the center and 7 equally spaced rolls surrounding it. Cover the pan with plastic wrap and set in a warm place to allow to rise again for about 30-45 minutes, or until doubled in size.

1. While the rolls are rising, preheat the oven to 400°F. Make the butter mixture by melting the butter and adding the garlic, parsley, salt and pepper.
2. Once the rolls have doubled in size, brush the tops of the rolls with half of the butter mixture. Place in the oven for 15 minutes, and then add another coating of butter. Place back in the oven and bake until the rolls are a rich golden brown and cooked through, another 6-10 minutes.
3. Remove from the oven and let cool 10 minutes before breaking apart and serving.