·         4 cups Gluten Free Pantry French Bread and Pizza Mix

·         2 packets (4 1/2 tsp.) gluten-free yeast

·         1/4 cup powdered sugar

·         2/3 cup powdered milk

·         1 teaspoon salt

·         3 eggs

·         2 cups water

·         1/2 stick butter, melted

·         1 teaspoon cider vinegar or 1/4 teaspoon ascorbic acid

·         Olive oil for brushing

 

Combine first 5 ingredients. Heat water to 110-115 degrees. Add butter and vinegar. Beat eggs. Add to liquids. Beat to incorporate. Add to dry ingredients and beat for 2 minutes at high speed. Cover tightly and let rise 40 minutes or until doubled in size. Beat again for 2 minutes.

Dough will be soft and sticky.

 

Preheat oven to 350 degrees. Lightly grease a cookie sheet or line it with parchment paper or aluminum foil. Grease the insides of 12 English muffin rings or prepare strips of aluminum foil in circles and seal by crimping the ends. Lightly oil a rubber spatula and scoop our enough dough to half-fill each ring. Oil the bottom of a smooth drinking glass and press gently on the dough to smooth the top and fill in the entire ring. Cover with plastic wrap and let rise just to the top of the rings. Brush lightly with olive oil before baking, if desired. Bake 20 to 25 minutes or until golden brown.

 

For hot dog rolls or hoagies, just shape aluminum foil rings as desired and follow instructions above. Hoagie buns will need to bake 3-5 minutes longer. Hot dog rolls will need about 3 minutes less than hamburger rolls.