Continental Rolls

Name: Continental Rolls
Yield: makes 8 3 1/2-inch rolls
Ingredients: 1 1/2 cups warm water (110° to 115°F); 1 tablespoon light agave nectar; 1 (1/4-ounce) packet rapid-rise yeast; 4 cups Gluten-Free Bread Flour Mix (page 158); 1 tablespoon xanthan gum; 2 teaspoons salt; Baking spray for coating tops of rolls

December 9, 2011

These multipurpose rolls are great as part of a continental breakfast, for making ciabatta sandwiches or panini, along with soup or salad for lunch, and they are a fabulous roll to pass at dinner. This one covers all your bases. Bon appetit!

Recipe notes

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