4 tspsxantham gumif not using a gluten free blend that has it
coconut oil or butterto grease the pan
In a stand mixer add two cups of flour, half the xantham gum, sugar, and yeast. Stir together. Add the warm water, egg, and oil. Mix with the dough hook until smooth.
Add the rest of the ingredients and continue to mix with the dough hook until a ball is formed. If the dough sticks to your hands too much, add more flour (a little at a time). You want to be able to grab it without it sticking completely (a little is okay).
Oil the bottom of the bowl with about a tsp of extra avocado oil.Cover with a clean towel and place somewhere warm. Let rise for 15 minutes. If you have a proof option on your oven, use that.
Punch down the dough and let rise for another 15 minutes.
Form into balls and place on a greased baking sheet (I grease with either butter or coconut oil). Cover with the towel again and let rise for another 30 minutes.
Preheat oven to 350.
Once the rolls have finished proofing, put in the oven and bake for 25 minutes. Rub the tops with remaining butter (or coconut oil) immediately to keep the buns soft.
How you roll them into balls helps with the outcome of how they look. I typically slap them together which gives them the rough, rustic look (seen in the photos). If you want them prettier, smooth them out a bit.