Gluten Free Hawaiian Sweet Bread Buns

Adapted from this recipe.

1/3 cup hot water + 2 tbsp yeast
2 tbsp ground flaxseed + 2 tbsp boiling water
4 tbsp powdered goat milk + 3.2 ounces of warm water
3 eggs 
1/2 tsp orange extract
1/2 tsp vanilla extract

196 grams potato flour
98 grams sweet white rice flour
98 grams sorghum flour
84 grams potato starch
84 grams tapioca flour/starch
1 cup + 2 tsp sugar
1/8 tsp ground nutmeg
1 tsp salt
1/2 cup butter (you could try this using non-dairy sticks like Earth Balance)
about 3/4 cup warm water, more or less depending on your dough
2 egg yolks

In a small bowl, combine the 1/3 cup of hot water with the yeast and 2 tsp of sugar. Set aside.
In a small cup, combine the 2 tbsp of boiling water with the flaxseed. Set aside.
In a 2-cup measuring cup, combine and whisk together the 3.2 ounces of warm water with the powdered goat milk. This should make about 1/2 cup of milk, pour out enough milk to reduce the total amount in the cup to 1/3 cup.
Add the eggs, orange extract, and vanilla extract to the goat milk and whisk together.
In a large bowl, combine and whisk together the flours and starches.
Add the sugar, nutmeg, and salt to the large bowl and whisk together.
In a small saucepan, melt the butter.
Remove the saucepan from the heat and add the goat milk, egg, and extract mixture. Whisk together until well combined.
Combine and fold in the yeast mixture with the dry ingredients.
Combine and fold in the flaxseed mixture to the dry ingredients.
Add the mixture from the sauce pan to the dry ingredients and mix together.
Depending on your dough, add enough warm water to allow a ball to form while mixing and kneading the dough. For me, I added about 3/4 cup of warm water.
Cover and place in a warm spot to rise for about 1 hour.
Cover a large baking sheet with parchment paper.
Pinch off 12 pieces of the dough and roll into balls, place on the parchment lined baking sheet.
Cover and place in a warm spot to rise for about 1 hour.
Preheat oven to 300 degrees.
Bake in oven uncovered for 20 minutes.
Whisk together the 2 egg yolks in a small dish.
Remove from oven, with a pastry brush, brush the a bit of the egg wash on top of each bun.
Place the buns back into the oven for another 25 minutes or until lightly browned.

The taste of these buns were pretty much right on the money, but they were much denser than the well known Kings Hawaiian Sweet Rolls.