In the bowl of an electric mixer, combine water, honey and yeast.
Allow to proof for 5 minutes.

Add eggs, oil and vinegar, followed by Rorie’s Original Gluten Free Oat Dough Mix.

* For an extra fluffy outcome ( AKA the “Dini way) add additional 3/4 cup water and one extra egg. This version of the dough will be a batter like sticky dough. Do not attempt to shape or form this dough. Rather spoon out desired amount of dough into oiled muffin tins.

Mix batter at medium speed for 3-4 minutes until a smooth dough forms.

Shape the dough immediately, without allowing to rise.
Dough will be sticky. Before handling, oil hands lightly.
Rorie recommends wearing lightly oiled disposable gloves. Do not add flour; it can compromise consistency.
Braiding into large challahs or shaping in loaf pans is not recommended.

Place shaped rolls into oiled muffin pans, or shape dough as desired and place on a baking sheet lined with parchment paper.
Brush with egg and garnish with topping of choice.

Allow to rise 45 minutes. (For the fluffiest outcome, tent baked goods while rising.)

Bake in a preheated oven at 350°F for 30 minutes.

Eat it up fresh or freeze for later use.
Before freezing, allow baked goods to cool and wrap individually in foil.
Bring to room temperature or rewarm before serving.