YIELD: 12 rolls
Add the yeast and sugar to the warmed water, let activate for 5 minutes
Add the rest of the ingredients to the bowl of a stand mixer, add the yeast mixture.
Mix for 3 minutes. The dough should be sticky and softer than regular dough.
Using floured hands, divide the dough into 12 equal pieces and form into balls.
Place in a 9X13 baking pan and cover the pan with plastic wrap or kitchen towel.
Allow to rise in a warm location until doubled in size, about 20-30 minutes.
When the rolls have almost doubled in size, preheat the oven to 350F and bake for 15-20 minutes, until golden brown on top and fully done inside.
Remove from the oven and brush with melted butter.
Recipe inspired by a Gluten-Free Roll recipe by thereislifeafterwheat.com.
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