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Servings: 22 rolls servings Prep: 10 min Cook: 30 min Passive: 35 min

These fantastic challah rolls were shared by Suzanne G., who said, “I regularly make this for myself and my daughter, who are gluten sensitive. We have it on our Sabbath. I also share it with people in our community and sell it at cost by the dozen.”

Ingredients

1 1⁄2 Tbsp Active Dry Yeast
1 1⁄2 cups Warm Water
2 Tbsp Sugar
2⁄3 cup Oil
3 Eggs
4 cups Gluten Free Oat Flour
1⁄2 cup Sugar
1 Tbsp Xanthan Gum
1⁄2 tsp Salt

Instructions

Spray a muffin pan with non-stick spray. In a mixing bowl, mix yeast, water and 2 tablespoons sugar together and let sit for five minutes. Add the remaining ingredients and mix until combined, then cover and let sit for 30 minutes.
Preheat oven to 350°F. Using a ¼ cup scoop, portion dough into prepared pan and bake for 30 minutes, until lightly browned.