Warm 25 grams of whole milk in a small bowl to 110-114F

Add active dry yeast and sugar and allow to sit for 10 minutes. Your yeast is ready to use when it looks bubbly and frothy

In the meantime warm the additional 225 grams of whole milk and butter to 110F (114F max) and set aside

In the bowl of your stand mixer combine Caputo Fioreglut, granulated white sugar, dry milk, and salt, and mix for 30 seconds at a low speed to combine.

When the butter and milk mixture is between 110-114F, turn your mixer to low speed and add the liquid and the egg yolk to your dry ingredients. Add your activated yeast and mix to combine. Turn off your mixer, scrape down the sides and the paddle.

Once all your ingredients have been added and you scraped down the sides of your bowl, turn your mixer to a medium-high speed and mix your dough for 5 minutes. During the mixing process, the flour will be hydrated.

The dough will more look like a cake or muffin batter. DO NOT ADD MORE FLOUR!

While your gluten free dinner roll dough is mixing, prepare an 8×8 pan by generously greasing it with oil. Do not skip this step, especially if your 8×8 pan is older.

Use your #20 cookie scoop, and portion the dough equally in 9 dinner rolls. The dough will be sticky, so you may lightly spray your cookie scoop with some oil. If you have some leftover dough, you can equally distribute it between your scooped rolls.

Once you have your dinner rolls portioned out, lightly wet your fingers and smooth out the tops of the rolls, Please be careful not to use too much water.

Lightly wrap your pan with plastic wrap or top with a CLEAN kitchen towel and allow for your rolls to proof in a warm spot for one hour or until doubled their size. As for a warm spot, I recommend around 100F.

Around 45 minutes into the proofing process, preheat the oven to 350F. If you use your oven as a proofing spot, please make sure to remove your rolls before turning on your oven.

When the rolls have doubled their size, brush them with an egg wash and lightly sprinkle the rolls with some flaky salt.

Bake your rolls for 30-35 minutes at 350F, until they are golden brown and their internal temperature is around 190F-195F (you can test this with your digital thermometer)

OPTIONAL: This is optional but a tasty optional step. While the gluten-free dinner rolls are baking, finely chop 1-2 cloves of garlic. You can also use a Microplane and grate the garlic. In a small sauté pan melt butter. To the melted butter add the garlic and parsley and sauté for 1 minute over medium-low heat until fragrant. Remove from heat.

Once your rolls are fully baked, remove them from the oven and brush with the garlic butter, and sprinkle with more flaky sea salt. Alternatively just brush them with some melted butter.

Allow for the rolls to cool for 5 minutes in the pan before unmolding them. I recommend running a butter knife around the sides of the pan to make sure the rolls don’t stick to the sides of the pan.