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Ingredients

1 ½ cups warm water (110 degrees F/45 degrees C) 1 tablespoon white sugar 1 (.25 ounce) package rapid rise yeast 3 large eggs 1 ½ teaspoons canola oil 1 teaspoon apple cider vinegar 2 ½ cups gluten-free all purpose baking flour (such as Bob's Red Mill®) 2 teaspoons xanthan gum 1 teaspoon salt 2 teaspoons dried dill weed 1 ½ teaspoons minced garlic

Nutrition Info

33.6 calories carbohydrate: 2.5 g cholesterol: 46.5 mg fat: 1.9 g fiber: 1.1 g protein: 1.9 g saturatedFat: 0.4 g servingSize: - sodium: 232.3 mg sugar: 1.1 g transFat: : - unsaturatedFat: : -

Stir warm water with sugar together in a bowl. Sprinkle yeast packet over water mixture and allow yeast to slightly foam, about 5 minutes.
Whisk eggs, canola oil, and vinegar together in a bowl until frothy.
Combine flour, xanthan gum, and salt together in a bowl until evenly mixed. Beat yeast mixture into flour mixture using an electric mixer until evenly combined. Beat egg mixture into flour mixture until just combined, stir in dill and garlic. Beat dough on high until dough holds together and is sticky, at least 4 minutes. Cover bowl with plastic wrap and set aside to slightly rise in a warm area, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish.
Form dough into 12 large rolls and arrange 3/4-inch apart in the prepared baking dish.
Bake in the preheated oven rolls are lightly golden, 35 to 45 minutes.

12 rolls

My mother sent me this as a quest for breads for my sister and mother-in-law. A little tweaking and it's a recipe my family enjoys.