Ingredients

• 1 1/3 Cups Warm Water (110°), plus 1 Teaspoon Water
• 2 Teaspoons Lemon Juice
• 2 Eggs, plus 1 Large Yolk
• 15 Ounces Gluten Free Flour (KA 2¾ Cups or Bob's 3 Cups)
• 1.5 Ounces Nonfat Dry Milk Powder
• 1½ Teaspoons Salt
• 2 Tablespoons Powdered Psyllium Husk
• 1 Tablespoon Stevia
• 2¼ Teaspoons Yeast
• 2 Teaspoons Baking Powder
• 6 Tablespoons Unsalted Butter, Cut into 6 Pieces and Softened

Directions

1. Spray 9-inch round cake pan with oil.
2. Whisk 1 1/3 cups warm water, lemon juice, and 1 egg plus yolk together in bowl.
3. Mix together flour, milk powder, psyllium, stevia, yeast, baking powder, and 1½ teaspoons of salt together until combined.
4. Slowly add water mixture and let dough come together, about 1 minute, scraping down bowl as needed.
5. Add butter, increase speed to medium, and beat until sticky and uniform, about 6 minutes.
6. Working with generous 1/3 cup dough at a time, shape into rough rounds using wet hands, and arrange rolls in prepared pan (1 in center and 7 spaced evenly around edges).
7. Cover loosely with plastic wrap and let rise at room temperature until doubled in size (rolls should press against each other), about 1 hour. (Risen rolls can be refrigerated for up to 4 hours.)
8. Adjust oven rack to middle position and heat oven to 350°F.
9. Lightly beat remaining 1 egg, 1 tsp water, and pinch salt in bowl until combined.
10. Remove plastic and brush rolls with egg wash.
11. Bake until tops are golden brown, 35 to 45 minutes, rotating pan halfway through baking.
12. Let rolls cool on wire rack in pan on rack for 10 minutes.
13. Take out of pan and let cool for an addition 10 to 15 minutes.
14. Break apart and serve warm.