Gluten-Free Pan de Sal (Filipino Bread Rolls)

Ingredients

• 3 cups Gluten-Free All-Purpose Flour
• 1/2 cup Tapioca Starch
• 1/4 cup Sugar
• 2 teaspoons Instant Yeast
• 1 teaspoon Salt
• 2 large Eggs
• 1 cup Milk (Dairy or Non-Dairy)
• 1/4 cup Butter
• 1/2 cup Breadcrumbs (Gluten-Free)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine gluten-free flour, tapioca starch, sugar, yeast, and salt.
2. 2In a separate bowl, whisk together the eggs, milk, and melted butter.
3. 3Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
4. 4Cover and let rise in a warm place for 1 hour, or until doubled in size.
5. 5Preheat oven to 190°C.
6. 6Punch down the dough and divide into 12 equal portions.
7. 7Roll each portion into a ball and then coat with gluten-free breadcrumbs.
8. 8Place on a baking sheet and bake for 15-20 minutes, or until golden brown.
9. 9Serve warm.

Substitutions

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