Right now we are using the recipe in the October/November 2008 Living Without magazine. I won’t detail the recipe while it’s still on newstands, but essentially I’m using millet, rice and potato starch flours in the rolls. The dough (pictured here before rising and after 4 minutes in high with a hand blender) is very fluffy and light after it rises — does not roll well into balls. But they do taste pretty good. I am letting my son eat a little of the butter that is also made fresh at the school. I tried some and it sure is good. But at home, we’ll try to stick to cultured butter and hopefully eventually make ghee out of unsalted butter.