Ingredients
1½cupswarm water,110 degrees F or 45 degrees C
1tbspwhite sugar
¼ozrapid rise yeast,(1 package)
3large eggs
1½tspcanola oil
1tspapple cider vinegar
2½cupsgluten-free all purpose baking flour,such as Bob’s Red Mill®
2tspxanthan gum
1tspsalt
2tspdill weed,dried
1½tspgarlic,minced
Preparation
Stir warm water with sugar together in a bowl. Sprinkle yeast packet over water mixture and allow the yeast to slightly foam for about 5 minutes.
Whisk eggs, canola oil, and vinegar together in a bowl until frothy.
Combine flour, xanthan gum, and salt together in a bowl until evenly mixed. Beat yeast mixture into flour mixture using an electric mixer until evenly combined.
Beat egg mixture into flour mixture until just combined; stir in dill and garlic. Beat dough on high until dough holds together and is sticky for at least 4 minutes.
Cover bowl with plastic wrap and set aside to slightly rise in a warm area for about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 10×13-inch baking dish.
Form dough into 12 large rolls and arrange 3/4-inch apart in the prepared baking dish.
Bake in the preheated oven until rolls are lightly golden for 35 to 45 minutes.
