750 gr. tap water
2 Tbsp. (20 gr.) dry yeast
¼ cup (50 gr.) sugar
900 gr. Tagmish GF flour mix
1 Tbsp. salt
70 gr. soft butter-flavored Mazola (or butter)
Put all ingredients in your stand-mixer bowl, and knead for 1 minute on low – only until the flour is incorporated.
Shift to high, and knead for 10(!) more minutes.
With oiled hands, form a ball and lightly oil on all sides.
Transfer dough to lightly-oiled bowl, cover with a plastic bag, and let rise until doubled (approx. 1 hour).
Divide into 20 equal parts (approx. 100 gr. each).
Knead each part well and form an elongated roll.
Preheat your oven to 180C/360F.
Let rolls rise by 30-40% (approx. ½ an hour).
Brush each roll evenly with beaten egg.
You can sprinkle sesame/poppy/sunflower and/or pumpkin seeds on top.
Bake for approx. 20-25 minutes until golden-brown.
Remove from oven and let cool.