Gluten-Free Rosemary Rolls

We have published the 3rd edition of our cookbook, and like the two before, we've thought of new recipes to add now that it's in print. Arg! The new cookbook has many recipes that I've converted to be gluten-free,but this one wasn't in. It's such an easy switch and addition and I've had great results at our summer luncheons with these Gluten-Free Rosemary Rolls - they are lacking in gluten but not taste! Check them out!

Gluten-Free Rosemary Rolls:

3 cups Gluten free flour blend (such as Pamela's or Namaste)

1 Tbsp dry yeast granules

2 Tbsp sugar

2 tsp salt

1/4 cup warm water

1 cup cottage cheese

2 Tbsp butter, plus more for browning

1 egg

1/4 tsp baking soda

1/4 tsp xanthum gum

1 Tbsp fresh rosemary, finely chopped

2 Tbsp chopped green onion

In a mixing bowl, combine the yeast, sugar, salt and warm water. Mix thoroughly and set aside. In a seperate small microwave safe bowl, combine the cottage cheese and butter (cut into small pieces) and microwave for 1 minute or until butter is softened. Stir in the egg, rosemary and onions. Allow to cool slightly before mixing into the yeast mixture. 

Add two cups of  flour, baking soda and xanthum gum and mix with a wooden spoon. It will be sticky. Use a spatula to turn out the dough onto a half cup of flour on a clean work surface and . Knead thoroughly. It may still be sticky. That's ok. 

Grease the mixing bowl with olive oil and return the needed dough to the bowl to rise for 45 minutes to an hour in a warm location - an oven warmed to 150 degrees is great. Turn the oven off while rising. 

Heat oven to 350 degrees. Oil a cookie sheet. Punch down the dough and shape into two inch rounds, using the remaining flour as necessary. Bake for 20 minutes, turning half way through. Rub the top of the rolls with butter immediately upon removal from the oven.