Hi Ashley, we appreciate your commitment, but as you mention, we really don't recommend attempting to convert yeasted recipes. This is because gluten is precisely what gives yeasted doughs their structure and what holds them together, so it's harder to replicate in these baked goods than any others. The gluten-free doughs we've successfully made are also much more like batter than bread dough and require different handling. For best results, we'd recommend using our designed-to-be gluten-free recipe for dinner rolls instead. If you do get ambitious and carry on, by all means keep us posted. We'd be curious to hear how the process goes! Mollie@KAF

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