Gluten Free Italian Bread Rolls

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Gluten Free Italian Bread Rolls 1 package active dry yeast 2 1/2 cup warm water 1 1/2 tsp salt 3 1/2 cup Better Batter gluten free flour 1/4 cup corn meal 1 egg plus 1 tbsp water whisked together Preheat oven to 450. Line a cookie sheet with parchment and sprinkle with cornmeal. In a stand mixer mix together the yeast and water. Allow to sit for 5 minutes. Add the salt and flour and beat on high speed for 4 minutes. Spoon batter onto the prepared cookie sheet in 1/2 cup scoops(or smaller if desired). With wet hands smooth the top of the dough. Brush with the egg wash and allow to rise for 25 minutes. Bake for 20-30 minutes or till browned. Cool rolls on a wire rack. Enjoy! Recipe by Better Batter This plate was made by: A Thoughtful Bite Indian River County Ashley Kennedy Posted: 2016-11-09 17:10:08 Make a Plate Inquire About This Plate Name Email Phone Comments