RICE FLOUR BUN RECIPES

Steps:

• Dissolve yeast in the water; stir in the sugar and beat in 2 1/2 cups of rice flour to make a soft sponge. Set aside in a warm place to double in bulk, about 40 minutes. Mix in 2 more cups of rice flour and 1/4 cup of shortening and place the dough on a greased work surface; knead in the remaining 1/4 cup of shortening to make a smooth dough. Cut the dough into 15 equal-sized pieces; form each piece into a ball.
• Heat the vegetable oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about 5 minutes. Stir in the chicken, soy sauce, 2 teaspoons of sugar, green onion, salt, and pepper. If the mixture is juicy, add cornstarch to thicken.
• Working on a lightly greased work surface, flatten a dough ball into a circle about 4 inches in diameter with the heel of your hand. Place about 1 tablespoon of filling into the center of the dough ball, bring the edges of the dough together at the top, and pinch and twist to seal in the filling. Place each filled dumpling onto waxed paper with the pinched seal at the bottom while you finish the rest of the dumplings.
• Spray a multi-layered bamboo steamer with cooking spray, place the steamer on top of a large saucepan, and pour in water to several inches below the steamer. Bring the water to a boil.
• Working in several batches, place 3 or 4 filled buns into each steamer layer without letting the buns touch each other or the edge of the steamer, cover the steamer, and let the buns steam over medium-low heat until puffy and the dough is springy, about 15 minutes per batch. Serve warm.

Steps:

• Combine water and yeast in the bowl of stand mixer. Stir to combine. Allow to stand for five minutes. 
• While the yeast dissolves, combine the gluten-free flour, granulated sugar, xanthan gum, and salt in a small bowl. Whisk. 
• Add the flour mixture to the yeast mixture. Add the milk, egg, and melted butter. Mix on medium speed until smooth, about three minutes. The dough will be very thick.
• Scoop dough, about 1/3 cup each, onto a parchment lined baking sheet. Smooth the top of each roll with your fingers. Dip your fingers in cool water before smoothing. Cover pan with greased plastic wrap. Allow rolls to rise until double in size. 
• When rolls have almost doubled in size, preheat oven to 350 degrees F. Remove plastic wrap from pan. Bake rolls until golden brown, about 20 minutes. 
• Remove pan from oven. Brush rolls with melted butter and sprinkle with Kosher salt, if desired. (see note) Allow rolls to cool for about 15 minutes before serving. 
• Rolls are best enjoyed the day they are made. Store leftover rolls wrapped on the counter or place cooled rolls in a freezer bag and freeze for up to two months. Thaw rolls at room temperature overnight.