Garlic & Cheese Dinner Rolls (sourdough discard)

Preheat the oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with some of the oil, wrap in foil, and roast for 30-35 minutes until soft. Once cool, squeeze out the garlic cloves, mash them with a fork, and mix with the remaining oil and chopped parsley. Set aside.

In a large mixing bowl, whisk together the gluten-free bread flour, buckwheat flour, rice flour, cornstarch, and psyllium husk.

Add granulated sugar, fine sea salt, and instant yeast to the flour blend and mix well.

In another bowl, whisk together melted butter, eggs, milk, egg yolks, and gluten-free sourdough starter.

Combine the wet and dry ingredients, stirring until a sticky dough forms. Let the dough rest for 10 minutes to allow the psyllium to fully hydrate.

Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

Divide the dough into 8 equal portions. Flatten each piece into a disk, place a portion of grated mozzarella in the center, then fold the edges over the cheese and seal. Form into a smooth ball.

Place the stuffed dough balls seam-side down on a baking sheet lined with parchment paper. Cover and let rise until puffy, about 30 minutes.

Adjust the oven to 375°F (190°C).

Whisk together the egg and 1 tbsp. water. Brush over the tops of the risen buns.

Bake the buns for 25-30 minutes, or until golden brown.

Once the buns are baked, while still warm, brush them generously with the prepared garlic oil.