Step 1

Place the milk, water, yeast and sugar in the mixing bowl. Warm 2 Min. / 37°C / Speed 2.

Step 2

Add the gluten free plain flour, Xanthan gum, salt, eggs, cider vinegar and olive oil and mix 20 Sec. / Speed 5.

Step 3

Preheat the oven to 200°C and grease and flour a 12-hole muffin tin (if you have a non stick tin, you don't have to grease it at all). Divide the mixture evenly into the holes. With the back of a wet spoon, smooth the top of each roll. Leave to proof for 30-45 minutes uncovered so that a skin develops until they are 1.5 times the size.

Step 4

You can very slightly score each roll in a fast move with your knife if you want them even bigger but it is not necessary. Bake in the oven for 20 minutes until browned at the top. Remove and transfer onto a wire cooling rack. Then slice up and serve. Enjoy!