Gluten Free Garlic Dill Dinner Rolls

Ingredients

• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon white sugar
• 1 (.25 ounce) package rapid rise yeast
• 3 large eggs
• 1 1/2 teaspoons canola oil
• 1 teaspoon apple cider vinegar
• 2 1/2 cups gluten-free all purpose baking flour (such as Bob’s Red Mill)
• 2 teaspoons xanthan gum
• 1 teaspoon salt
• 2 teaspoons dried dill weed
• 1 1/2 teaspoons minced garlic

Directions

Stir warm water with sugar together in a bowl. Sprinkle yeast packet over water mixture and allow yeast to slightly foam, 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, at least 4 minutes. Cover bowl with plastic wrap and set aside to slightly rise in a warm area, 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 rolls are lightly golden, 35 to 45 minutes.