gluten-free eats

I made them today, and they were awesome. My only intentional change was to combine the water, sugar, and yeast first to proof the yeast. My unintentional change was to let them rise for 2 hours, because when one of my partners and I went out to brunch while the rolls were rising, we didn't get back for 2 hours because seemingly everyone in Portland also decided to go to brunch as the same Mexican place we did.

I don't know if the fact that instead of a smooth roll-like crust, mine were lumpy and ugly was due to rising for 2 hours or some other reason, but they baked up wonderfully and were delicious and exceedingly filling. This is the first successful yeast-risen GF baking I've managed. I rock at cakes, cookies, and quickbreads, but I miss making yeast risen stuff.