Ingredients

 DRY

• 525g Better Batter Original blend OR 

  490g  Better Batter Artisan blend
• 11g Instant yeast  (bread machine yeast or Fleishmens instant yeast )
• 50g sugar, maple sugar, or swerve sweetener
• 9g table salt or kosher salt
• 100 gm (2 large) eggs, or egg substitute Aquafaba, or Just Eggs egg substitute)

WET

• 400 g  milk or Dairy free milk substitute heated to 110°F

• 30 g  butter or vegan butter softened
• 4 tablespoons butter or vegan melted to brush on top of the rolls

Instructions

Mixing:

Into the bowl of a stand mixer, add in wet ingredients. Then add all remaining ingredients.

Mix with the paddle attachment. Begin on low to combine, then increase to high speed for 5 minutes until dough is cohesive and fluffy. It will be wet at this point.

Gather dough together in the mixing bowl and cover with plastic wrap. Set aside on the counter for 20 minutes to allow dough to hydrate.

Shaping:

Meanwhile, prepare a baking sheet with parchment paper. Add a small amount of gf flour to the parchment.

Next, lightly dust the flour on your board and put the dough onto the board.

Roll dough into a rectangle, about 1 inch thickness. Use a 3-inch square or round biscuit cutter to cut your rolls.

Transfer to prepared baking sheet and brush the tops with milk or vegan milk.

Let rise in a warm place lightly covered with plastic wrap until doubled, about 25 to 30 minutes.