2/3cupdry milk powder any dry nondairy milk substitute will work, I used coconut milk powder
1 1/2tspsalt
2tspsugar
1/2cuphot water
1 1/2Tbspyeast
1/4cupshorteningI use Spectrum
1 1/4cupswater
1tspvinegar
3eggsor any egg substitutes
Instructions
Grease muffin rings and baking sheet (I used Spectrum Organic Vegetable Shortening)
Combine flour, sugar, xanthan gum, milk powder, or milk powder substitute, and salt in the bowl of a heavy-duty mixer. Use your strongest beaters.
Dissolve the 2 tsp of sugar in the 1/2 cup of hot water and mix in the yeast. Set aside while you combine the shortening and 1 1/4 cups water in a small saucepan. Heat until shortening melts.
With the mixer on low, blend dry ingredients. Slowly add shortening and water mixture and the vinegar. Blend.
Add eggs or egg substitutes. Blend.
Add the yeast mixture and beat at the highest speed for 2 minutes.
Place mixing bowl in a warm place, cover with plastic wrap and a towel. Let the dough rise until doubled, about 1 -1 1/2 hours.
After rising return the dough to the mixer and beat on high for 3 minutes. Spoon the dough into greased rings 1/2 full. The dough is sticky, use your finger and a spoon to smooth out.
Let rise until the dough is slightly above the top of the rings. Bake in a 375-degree oven for 20 -25 minutes. Remove from pan with a metal flipper to a wire rack, leaving rings around the rolls.
Let cool a bit. Remove rings or foil by sliding a small sharp knife around the edge of the rolls.
Notes
These cut best when completely cool using a bread knife.