Working on Gluten Free Mixes today. I have my Gluten Free Flour mixes for Pie Crust, Sweet Rolls, and Gravies all ready and waiting in the freezer for Thanksgiving! All I have to do is add the wet ingredients!
Here’s the recipe for my Honey Sweet Rolls.
Gluten Free Honey Sweet Rolls
Honey Sweet Rolls
3 ½ Cups Gluten Free All purpose Flour ( I used Tom Sawyer and Betty Crocker mixed)
½ Teaspoon Salt
½ Teaspoon Baking Soda
1 Heaping Tablespoon Gluten Free Baking Powder
1 Cup Pure Egg Whites
½ Cup Gluten Free Canola Oil
1/2 Cup Pure Butter Milk
½ Cup Pure Honey
In large mixing bowl whisk together flour, salt, baking soda, and baking powder. Then add egg whites, oil, butter milk, and honey. Gently fold liquids and flour together until all dry ingredients are wet. Don’t over mix! Cover mixing bowl and store in refrigerator at least 2 hours. ( I like to mix this the day before and let it set overnight.)
When you are ready to bake rolls, remove from fridge and prepare yeast mixture below.
¾ Cup White Granulated Sugar
½ Cup Scalded Milk (in microwave about 1 minute)
¼ Cup Cold tap water
2 Heaping Tablespoons Dry Active Yeast
In medium glass mixing bowl, add sugar, scalded milk, & water. Stir to dissolve sugar. Temperature should not be over 110 degrees. (It will kill the yeast) Add yeast and mix with plastic whisk. Set aside and let it foam about 15 minutes. I like to set it near the stove to keep it warm.
Preheat oven to 325* Add a 9×13 inch baking pan filled half way with water, to bottom rack of oven. This will keep rolls moist while baking.
When yeast is ready, add dough and yeast mixture to food processor or mixer. Blend on highest setting until well mixed. Do not over mix, it will make rolls rubbery. I usually blend no more than 30 to 40 seconds or until all lumps are gone and dough is smooth.
Pour dough onto wax paper that has been lightly greased and floured (with GF flour). Lightly sprinkle more flour on top of dough, just enough to roll out. Roll out dough to about 1 inch thickness. Using a 2 ½ in round cookie cutter, cut rolls and place in a lightly greased nonstick pan. Or if you are using a glass baking pan you must lightly grease and flour the pan or the rolls will stick. I can get 18 rolls into a 9×13 inch pan. This will make 24 – 25 rolls depending on how big you make them. I use a smaller pan for the rest of the rolls. Try not to handle the dough any more than you have to. The more it is worked the tougher it makes the rolls.
Melt ½ stick of salted butter and generously brush top of rolls. Let rolls rise in a warm place for about 20 minutes. Place in top rack of oven, above water, when rolls have risen and bake for 20 minutes then remove pan of water from oven and let rolls finish baking for another 5 to 10 minutes or until completely brown and done in the center. Insert a wooden toothpick in the center roll, if it comes back clean, then they are done.
Remove from oven and butter again while warm. Lightly cover rolls with foil that you have pierced with a fork, ( so rolls do not sweat) until you are ready to serve.