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["Warm mixing bowl by running it under hot water. Pour water into bowl, and sugar and salt. Sprinkle the yeast on top and let it stand for 5 minutes, until yeast starts to bubble.", "Add egg, butter, chickpea flour, gluten. Beat well.", "Slowly add half of the bread flour and beat until a soft dough forms, either by hand or with a mixer & dough hook. Cover and let stand for 15 minutes.", "If you're working the dough by hand, turn it out onto a floured board, and knead, adding remaining flour as necessary until it becomes smooth and springy, about 5 minutes. If you're using a mixer, knead it with the dough hook at medium to high speed, adding the remaining flour a tablespoon or two at a time, until the dough pulls away from the bowl and is smooth and springy, but soft to the touch.", "If mixing by hand, return dough to cleaned bowl, cover with a cloth. If using a mixer, remove dough hook and cover with a cloth. Let rise in a warm, draft free location, for an hour to and hour and a half, until doubled.", "Gently turn dough out onto floured board. With a sharp knife, cut the dough into 10 pieces. I just cut it like a pie. Gently form rolls and place on greased baking sheets, leaving plenty of space around them. Press them gently to form a nice, flat shape. They should be about 1/2"" thick.", "Cover with cloth, and let rise in a warm, draft free space for about 20 minutes until almost doubled. Preheat oven to 375.", "Optional: brush risen rolls lightly with egg wash and sprinkle with seeds or onion flakes, and sprinkle with a tiny bit of kosher or sea salt.", "Bake 8 - 12 minutes, rotating pans after about 4 minutes. Watch them closely, as they brown up quickly, and remove when they're golden brown. Remove from oven and cool on racks. With a bread knife, slice buns in half.", "These will keep for a day or two, and freeze well. Recipe can be doubled or halved (use 1 egg, but a bit less water)."]
