Glutenfri Hvidløgs-cheddar Boller

Directions:
1. In a mixing bowl, first mix together the psyllium husk and water.
2. Mix in all of the remaining ingredients, except the cheddar, and mix with a dough hook on low speed for 6 minutes. 
3. Increase the speed to medium and mix for an additional 8 minutes. 
4. Gradually add the shredded cheddar while it is mixing and mix for another 3-5 minutes. 
5. Use the brown rice flour or oat flour to dust your counter (and scale if you are using one). 
6. Remove the dough, then divide and shape it into 7 equal-sized round balls, about 120g each.
7. Brush the tops of the dough balls with water then dip in more cheddar (or seeds if you would rather). 
8. Place the rolls about. 1 inch (2.5 cm) apart on a baking sheet with parchment paper to prevent them from sticking together as they rise. 
9.  Let them rise in a warm place for 30-60 minutes, or until they are light and pillowy. 
10. While the dough is proofing, preheat your oven to 375*F (180 *C). 
11. Bake the rolls for 20-25 minutes, or until they are evenly golden brown.  

Notes:

- The best way to know when your dough is finished mixing is to check the temperature; it should ideally be at about 24*C (75*F) to keep the yeast active and raise well. 

- The dough should be sticky and a bit difficult to work with, this is why it is helpful to portion and shape them. 

- Sugar can be substituted with honey.

- The lemon juice can be substituted with vinegar, or anything else that is acidic. 

- The oat flour can be substituted with sorghum or millet flour.

- The brown rice flour can be substituted with sorghum, white rice, millet, or oat flour. 

- The tapioca starch can be substituted with corn starch, potato starch, and arrowroot starch. 

- The potato starch can be substituted with tapioca starch or arrowroot starch. 

- The rolls can be stored in a bag at room temperature for 2-4 days, in the fridge for 6-10 days, or in the freezer for 4-6 months.