Ingredients
2½ tsp dry yeast
¼ cup water, warm
1 cup milk, warm
3½ cups flour
1 tbsp sugar
2 tsp vegetable oil
1½ tsp salt
1 tbsp dry yeast
½ cup warm water
1 tbsp sugar
1 tbsp vegetable oil
¼ tsp salt
¾ cup rice flour
Preparation
In a bowl of an electric mixer, combine yeast, warm water, warm milk, sugar, and 1 pinch of salt. Stir to dissolve and let rest for 5 minutes until frothy.
Add in vegetable oil, remaining salt, and about 2 cups of flour.
Using the dough hook attachment, mix at medium speed until the dough comes together. Add remaining flour 1 to 2 tablespoons at a time until the dough pulls away from the sides of the bowl.
Turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
Place in a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise in a warm place for 1 hour until doubled in size.
Once the dough has risen, turn out again onto a floured surface and divide into 6 equal portions.
Shape each into a bowl and place it on a parchment-lined baking sheet. Let rise for 15 minutes while preparing the topping.
Combine all ingredients and mix to combine and let rest for 15 minutes until slightly frothy.
Once the rolls have risen a bit and the topping is frothy, spread a generous layer on the rolls, trying to use all the topping in a thick coat on top and sides of rolls.
Let rise for another 20 minutes. Bake at 375 degrees F for 25 to 30 minutes, until well browned. Let cool completely before serving. Enjoy!
