Homemade gluten-free rolls taste different from anything you buy in a packet. They have a tender crumb and a soft chew, making them perfect for anything from breakfast to late-night snacking. You can tuck in a slice of cheese, pile on leftover roast chicken or tear one open and enjoy it plain. Recipe compliments of Instant Pot.

Ingredients

• 1 1/4 cup whole milk
• 36g salted butter
• 1/4 cup granulated sugar
• 10g or 1 packet of Instant yeast
• 1 egg, room temperature
• 1/4 tsp salt
• 1 level tsp xanthan gum
• 3 1/4 cups gluten-free flour with xanthan gum
• Melted butter for when they are done baking

Method

1. Warm the milk, butter and sugar over a low heat. After the butter has melted and the sugar has dissolved, remove the mixture from the heat.

2. Add in the yeast. Whisk to combine, then set aside for 10 minutes. The yeast should foam up and look very frothy. If it does not foam, you will have to repeat this procedure (sorry!).

3. Add the flour, salt and xanthan gum. Blend together. Then add the milk mixture and the egg to the dry ingredients, mixing on medium speed.

4. Preheat the air fryer at 50 degrees C for 2 minutes. Line the base of the air fryer with parchment paper and grease it with olive oil or a grease spray, then switch it off and leave it open so it isn’t too hot when you add the rolls.

5. Once the dough is smooth and there are no lumps (mix for about 5–7 minutes while also scraping down the sides), use a 1/4 measuring cup to scoop out the dough. Use the olive oil or water to form a ball.

6. Place the dough balls in the air fryer (switched off) and grease the tops with more olive oil. Place a layer of cling wrap on top, close the air fryer door, and allow the rolls to rise for 45 minutes.

7. Once the dough has risen, set the air fryer to 174°C and bake for 10 minutes.

8. Serve warm.