MAKE THE PREFERMENT(6-8 HOURS BEFORE MIXING THE DOUGH)

1. In a small jar or bowl, mix together 20g active sourdough starter, 60g water, 35g millet flour, and 35g sorghum flour. Cover and let rise at room temperature for 6-8 hours. If you want to speed up the process, place it in a warm spot, like a gently warmed oven (around 85°F / 29°C). It could take less than 4 hours for it to be ready. It should double in size, look bubbly, and have a cracked dome when ready. Another option is to make the preferment before sleep, and mix the dough early in the morning, especially if the house is not very hot. See my schedule above in the post.

MIX THE WET INGREDIENTS

1. In a medium bowl, whisk together psyllium husk flakes, milk, olive oil, honey, and water. Let sit for a few minutes to form a gel.

MIX THE DRY INGREDIENTS

1. In a large mixing bowl, whisk together millet flour, sorghum flour, tapioca starch, salt, xanthan gum, and baking powder.

MAKE THE DOUGH

1. Once the wet gel is ready, stir in the active preferment until well combined. Pour this mixture over the dry ingredients and mix with a wooden spoon or spatula. Add the egg and continue mixing with your hands until you have a soft, sticky dough (this dough is stickier and more hydrated than the regular bread dough).
2. Note: You can use a stand mixer with a paddle attachment if preferred. I usually mix by hand for about 5 minutes, then use a plastic spatula to fold the dough—lift the sides to the center and rotate the bowl. Repeat about 20 times.
3. Cover the bowl with plastic wrap and let the dough ferment at room temperature (72–74°F / 22–23°C) for 1 hour. Adjust the time based on your kitchen’s temperature—longer if cooler, shorter if warmer.

SHAPE THE ROLLS

1. Line a square baking dish (8×8 inch / 20×20 cm) or pan with parchment paper.
2. Lightly dust your work surface with sorghum flour and keep a little olive oil nearby to prevent sticking. Turn the dough out onto the surface. Divide into 9 equal portions (about 94g each if total dough is ~846g). Don’t worry if the process is a bit sticky. Use a little bit of oil and the spatula to handle the dough, and avoid using more flour. Gently shape each portion into a ball using oiled hands and a spatula, being careful not to overwork the dough.
3. Arrange the rolls in the prepared baking dish. Cover loosely with plastic wrap and let them proof at room temperature for 1 hour.

PREHEAT THE OVEN

1. 30 minutes before baking, preheat your oven to 400°F (200°C). Place an empty metal tray on the bottom rack—you’ll use this to create steam. Boil about 1 cup of water.

BAKE THE ROLLS

1. After proofing, uncover the rolls and gently brush the tops with the egg wash (1 egg whisked with a splash of milk). Sprinkle with sesame or poppy seeds if desired.
2. Lower the oven temperature to 375°F (190°C). Place the rolls on the middle rack and pour 1 cup of hot water into the bottom tray. Quickly close the oven door to trap the steam.
3. Bake undisturbed for 20 minutes. Then, remove the steam tray (if there’s still water), and continue baking for another 20 minutes. Rolls are ready when the internal temperature reaches 210°F (99°C).

COOL & STORE

1. Remove the pan from the oven and let the rolls cool for 5 minutes. Lift the rolls out using the parchment paper and transfer them to a wire rack. Let cool another 5–10 minutes before separating and serving.
2. Store leftovers in a silicone bag at room temperature for up to 2 days, and toast them before serving. These buns are best when fresh, so if you plan to serve them over a few days, freeze and reheat in a warm oven (375°F (190°C) for that fresh-baked feel.