Soft rolls

Soft and Chewy Rolls
1 1/4 cups hot tap water
1 packet yeast
1/4 cup sugar
1/3 cup oil (I used canola)
1 egg
1 1/2 tsp baking powder
1 tsp salt
3 1/2 cups gluten-free flour blend (mine is a blend of rice flour, tapioca flour, xanthan gum, gelatin)
1/2 cup corn starch
Pre-heat oven to 415F.
Sprinkle the yeast over the hot water and stir gently to incorporate. Add sugar and oil and let stand a few minutes.
In large mixing bowl place the egg and the other ingredients. Add the yeast mixture and beat until well-blended, approx 1 minute. Dough should be thick and sticky.
Scoop out 1/4 cup at a time of the dough and with well-greased hands, roll into balls and place on lined cookie sheets (I use silicone sheets but you can use wax or parchment paper). Place approx 1.5 inches apart and flatten into thick discs. Set aside in warm place to rise for 15 minutes.
Bake for 15 minutes or until golden brown and the wafting smell of fresh-baked bread causes the insane urge to reach into the hot oven and grab a roll to shove into your drooling mouth.
Let cool 10-15 minutes and serve with butter and your choice of jam/jelly/honey/apple butter, etc. You can also cool completely and slice through the middle for an amazing bun.

I used 1/2 c less flour, but then added more to make dough thicker. It did not rise as much as I would have liked. They came out flat and too much xantham gum texture. I was estimating how much to put in because I did not use a prepared flour mix. I used 1 1/2 c white/brown rice flour, 1/2 c sweet rice flour, 1/2 potato starch, 1/2 tapioca starch, then added more tapioca starch. I sprinkled gelatin and xgum. I used only 1/2 tsp salt, probably could have used more because 1/4 c sugar made these taste sweet. I let the yeast proof without the oil. I added egg and oil into dry mixture, cut in, then added water/milk/yeast. The dough looked good, but I think I'd rather use an extra egg and leave out the xgum. Oh well. next time. It made 13 rolls I think. Might have been better to put them in a muffin tin.