Line the bottom of an 8-inch cake pan (7-1/2 inches on the bottom is what mine is). Add a tiny bit of oil to the center. (This will help anchor the parchment paper.) Line the bottom with parchment paper and oil the top of the parchment paper and sides of the pan; set aside.
*For gum-free, use 2-1/4 teaspoons of psyllium husk powder to replace every 1 teaspoon of xanthan gum in the flour blend recipe. Therefore, if you’re using 1 tablespoon of xanthan gum, you will replace it with 6-3/4 teaspoons or 2 tablespoons + 3/4 teaspoons.
To Make Buns or Rolls:
Refrigerate the dough after the first rise. Form the dough into several small balls and place them in small round tins or muffin pans. Place 4 balls on the bottom and one on the top to make traditional brioche buns.
Place 1/4 to 1/3 cup scoops of dough in muffin tins and bake until they are done and a toothpick inserted in the center of one comes out clean, 15 - 20 minutes.