Step 1

On the stovetop: Add the garlic cloves and olive oil to a small saucepan, making sure that the olive oil covers the garlic cloves.Cook over low heat until the garlic has softened and is tender enough so that a fork easily passes through it – this should take about 15-20 minutes. Allow to cool and set aside until needed.

Step 2

In the oven: Adjust the oven rack to the middle position and pre-heat the oven to 300ºF (150ºC).Add the garlic cloves and olive oil to a small oven-safe ramekin or cocotte, making sure that the olive oil covers the garlic cloves.Bake at 300ºF (150ºC) for about 45 minutes or until the garlic has softened and is tender enough so that a fork easily passes through it. Allow to cool and set aside until needed.

Step 3

Tip: You can make a larger quantity of garlic confit, if you wish. In that case, transfer it into a clean, sterilised jar as soon as it's cooled and store it in the fridge for up to two weeks. It's VERY important that you don't store garlic confit at room temperature – see the Notes section for more details.

Step 4

To make the dough, I recommend using a stand mixer fitted with the dough hook attachment. You can also make the dough by hand, but the mixer makes it much easier and results in a smoother dough.

Step 5

Make the psyllium gel: In a bowl, mix together the psyllium husk and warm water. After about 30-45 seconds, a gel will form.

Step 6

In the bowl of the stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum and salt.Tip: If using active dry yeast instead, you need to activate it first. Mix together the active dry yeast, half of the sugar and the warm milk. Set aside for 10-15 minutes, or until the mixture starts frothing. Then, add it to the dry ingredients along with the psyllium gel, egg and melted butter.

Step 7

Make a well in the middle of the dry ingredients and add the psyllium gel, warm milk, egg and melted butter.

Step 8

Knead the dough until smooth and all the ingredients are evenly incorporated, then knead for a further 4-5 minutes (if using a stand mixer) or 6-8 minutes (if kneading it by hand). Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour.Tip: This extra kneading time will make the dough EXTRA smooth, which is the key to dinner rolls with a nicely smooth surface without any cragginess.

Step 9

The final dough will be slightly sticky to the touch – that’s okay, you’ll be working on a lightly floured surface so it shouldn’t be a problem. Resist the temptation to add more flour to the dough, as that can make the final rolls too dense and dry.Tip: If you find the dough too sticky to easily handle (even on a floured surface and with floured hands), you can chill it in the fridge for about 1 hour before proceeding to the next step. This will give the flours in the dough time to properly hydrate and also firm up the butter in the dough – both of these factors will make the dough firmer, less sticky, and therefore easier to handle.

Step 10

Lightly butter a 10-inch (25cm) skillet or round baking pan, and set aside until needed.

Step 11

Mix together the coarsely grated/shredded mozzarella and cheddar cheese so that they're well combined. Set aside until needed.

Step 12

Turn out the dough onto a lightly floured surface and divide it into 8 equal portions, each should weigh about 94g. Shape each portion of dough into a ball.

Step 13

Roll out one of the dough balls into an approximately 4½-inch (11-12cm) circle, about ¼ inch (6mm) thick.

Step 14

Place about 2 heaped tablespoons of coarsely grated/shredded cheese in the centre.

Step 15

Gather the edges of the dough circle towards the centre, essentially plaiting and pinching them together into a pouch. Pinch the top of the pouch together to seal the seams. Turn the pouch seam side down, shape your hand into a claw over it and rotate it in place to really seal the seams together.

Step 16

Repeat with the rest of the dough balls, then arrange the cheese-stuffed dinner rolls in the prepared skillet or baking pan, they should only just touch each other.

Step 17

Proof the dinner rolls in a warm place for about 1 hour 15 minutes to 1 hour 30 minutes or until about doubled in size. Lightly cover them with a sheet of plastic wrap/cling film to prevent them from drying out during proofing.Tip: If your kitchen is on the cold side, you can proof them in a lukewarm oven (the ideal proofing temperature is around 79ºF/26ºC). I usually place a cup of hot water inside the oven, to maintain a fairly humid environment.

Step 18

While the rolls are proofing, adjust the oven rack to the middle position and pre-heat the oven to 350ºF (180ºC).

Step 19

Once the dinner rolls have doubled in size, gently brush them with the egg wash.

Step 20

Bake them at 350ºF (180ºC) for about 20-25 minutes or until golden brown on top. While the rolls are baking, prepare the garlic butter.

Step 21

Use a fork to mash up the soft, tender garlic cloves from the garlic confit – you'll use all of the 7-8 cloves to make the garlic butter.

Step 22

Mix the mashed-up garlic cloves with the softened butter, chopped parsley, salt and pepper until well combined. Taste and adjust the seasoning as needed.

Step 23

Melt 1-2 tablespoons of the garlic butter to brush over the hot rolls – you can use any leftover (not melted) butter for spreading on top of the rolls when you serve them.

Step 24

Immediately out of the oven, while the dinner rolls are still piping hot, brush them generously with the garlic butter.

Step 25

Serve hot or warm, while the cheese is still gooey and melty.

Step 26

These rolls are best served while they’re hot or warm. So, unlike with many other gluten free bread recipes: you don’t need to wait for them to cool.

Step 27

You can store any leftovers until the next day in a closed container and reheat them before serving. I usually reheat them in the microwave for 15-20 seconds. If you’re reheating several rolls at once, you can pop them into a hot oven instead.