YIELD: 9 small rolls | PREP TIME: 15 minutes | COOK TIME: 18 to 22 minutes
• ½ cup warm water (110°F)
• 2 tablespoons honey
• 1 tablespoon active dry yeast
• 2 large whole eggs
• 1 large egg white
• 6 tablespoons melted (but not hot) ghee or palm shortening
• 1 teaspoon apple cider vinegar
• ⅔ cup (90 g) cassava flour
• ½ cup (75 g) potato starch, plus more for dusting
• 2 tablespoons ground psyllium husks
• 1 teaspoon salt
1. Preheat the oven to 375°F and grease an 8-inch square glass or ceramic baking dish with ghee.
2. In the bowl of a stand mixer (or a large bowl if you’re using a hand mixer), use a whisk to combine the warm water, honey, and yeast. Set aside for 5 to 10 minutes, until the mixture is foamy.
3. In a medium bowl, beat the whole eggs and egg white with the melted ghee and vinegar.
4. In another medium bowl, combine the cassava flour, potato starch, ground psyllium husks, and salt.
5. When the yeast mixture is foamy, add the egg mixture and flour mixture to the bowl with the yeast mixture. Mix on low speed to incorporate the ingredients. Scrape down the sides of the bowl, then turn the mixer to high speed and beat for 4 to 5 minutes, until the mixture comes together as a very sticky dough.
6. Dust your work surface with potato starch and turn the dough onto it. Roll the dough into a log and divide it into nine equal portions. Dust your hands with potato starch, roll each dough portion into a ball, and place it in the prepared baking dish.
7. Bake the rolls for 18 to 22 minutes, until golden brown on top and cooked through. Allow to cool in the pan before pulling apart. These rolls are best fresh out of the oven.
Variation: Seeded Rolls. To turn these pull-apart dinner rolls into seeded rolls, reserve the egg yolk when you separate it from the egg white. Before baking the rolls, combine the yolk with 1 tablespoon of water, then brush the tops of the rolls with the egg wash. Sprinkle 2 teaspoons of poppy seeds, sesame seeds, or a combination of both on the rolls, then bake as directed above.
Chef’s Tip: After you set the yeast mixture aside to bloom in Step 1, it should get foamy and bubbly. If it doesn’t, you’ll need to start over; it means that your yeast is a dud or the water was too hot.
Make-Ahead Instructions: If you’d like to prepare these rolls the day before, complete Steps 1 through 6 and refrigerate the unbaked rolls overnight. Allow to come to room temperature for about an hour before baking as directed in Step 7.
