I've been on a German-breakfast kick lately and made it a goal to create some little bread rolls for this purpose.
I based these on Karina's focaccia bread recipe, which has become a favorite base-recipe around here for all sorts of variations, and they turned out awesome! They are crusty on the outside and soft and squishy on the inside, with a 'normal' bread texture.
I was so excited about these, they became became German dinner.
Gluten Free bread rolls (Brötchen): I've had the best luck with bread when I start with room-temperature ingredients (i.e., the egg, oil, etc should not be cold). You can dress these up with things like shredded cheese and/or rosemary - just toss any add-ins into the flour mixture before adding the wet ingredients.
1 cup tapioca flour 1 cup sorghum flour 1/2 cup millet flour 1 tsp xanthan gum 1 tsp sea salt
2 teaspoons yeast 1 cup warm water 1 tablespoon honey
1/4 cup olive oil 2 tablespoons honey or agave 1 tsp cider vinegar 1 egg
Proof your yeast by stirring it into the warm water (should be about 110F - not steaming or boiling) with the tablepoon of honey. Let sit while you prepare the rest of the ingredients.
Blend dry ingredients until well-mixed. Butter and flour (millet flour works well for this) your muffin tin - you will thank yourself for this step when you don't have such a hard time cleaning the pan. Warm your oven and then turn it off.
When yeast is poofed up, add to the flour mixture, along with your egg, vinegar, honey or agave, and oil. Stir to mix well.
Scoop into your muffin tin, filling each well about 2/3 full. Place your muffin tin in the oven with a damp paper towel over the top and let the rolls rise for about 20 minutes.
Remove the paper towel and bring your oven to 350F. Once your oven is to temperature, bake for about 20-25 minutes, until the rolls are firm when you tap them (if they squish down or feel flimsy, they are not done). Remove from muffin tin after about a minute and cool on a wire rack.