From the blogger: If you decide to give this recipe a try you will be rewarded with soft, comforting rolls that are just a bit sweet. The combination of millet, flax and honey will have you and your guests reaching for more.
Prep Time: 1 hour
Cook Time: 20 minutes
1 1/4 cups brown rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1/4 cup millet flour*
1/4 cup ground golden flax
2 1/4 teaspoons or 1 packet active dry yeast
1 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon apple cider vinegar
1/4 cup honey
3 teaspoons EnerG Egg Replacer
4 Tablespoons water
3 tablespoons olive oil
1 cup warm water, 110 degrees
Thoroughly grease a muffin pan and set aside.
In the bowl of your electric mixer fitted with the paddle attachment, slowly combine the dry ingredients.
Add the wet ingredients and mix for 2 minutes on medium-high speed or until you have a thick, batter-like dough.
Divide dough between muffin cups with a spring-loaded, ice cream scoop (about 3 tablespoons each). Then with wet fingertips, gently smooth the tops down a bit to make the rolls more uniform. Cover the rolls with oiled plastic wrap and let rise for 45 minutes in a warm place (80 degrees).
When the rolls have almost doubled in height (about 45 minutes), place on center rack of oven preheated to 375 degrees F for 14-16 minutes. Rolls will be golden brown. Remove from oven and cool on a wire rack.
Serve warm. Freeze leftovers as soon as they cool to preserve freshness.
LuAnn's note: Kristina and I agreed that these rolls would be extra super-yummy brushed with a mixture of melted vegan margarine and honey (equal amounts) while still warm from the oven. We'll do that next time!
Source: Recipe and photo from http://freeeatsfood.com/; posted by LuAnn for KRT.
To see original recipe and photo, see the link below.