Cinnamon Rolls
Source of Recipe
Cinnamon rolls from Carol Fenster with tips from Lori
Recipe Introduction
Cinnamon Rolls (From Carol Fenster's Wheat Free Recipes and Menus)with hints from Lori. Hand and bread machine instructions.
List of Ingredients
**GF dry Yeast (see note below)
1 C water
2 TBS sugar or honey
1-1/2 C white rice flour
1 C potato starch
1/4 C tapioca flour
1/3 C dry milk powder or non-dairy milk powder
2 tsp xanthan gum
1 tsp salt
1/4 tsp soy lecithin (I used Knox gelatin)
1 tsp egg replacer
2 large eggs, lightly beaten
3 TBS melted butter or cooking oil
1 tsp GF cider vinegar
Recipe
HAND METHOD:
Combine 1 TBS dry yeast, 2 *tsp of the sugar and the 1 C warm (110
degrees) water. Set aside to foam for 5 minutes.
In a large mixer bowl use regular beaters (not dough hook) combine
flours, xanthan, salt, remainder of the sugar, dry milk, soy
lecithin and egg replacer. In a separate bowl, combine the eggs,
melted butter and vinegar.
With mixer on low speed, add egg mixture to dry ingredients and
blend. Blend in water-yeast mixture, increase speed to high and beat
for 2 minutes.
Grease 12-cup muffin tins. In a separate bowl, combine 1 C brown
sugar, 1 tsp cinnamon, and 1/4 C finely chopped pecans. Set aside.
Place 1/4 of dough on a liberally rice flour-dusted surface;
generously dust dough with rice flour. Roll to 1/2" thickness.
Sprinkle with 1/4 of the sugar-cinnamon mixture. Cut into three
strips. Roll up each strip and place in the prepared muffin tin.
Repeat with the remaining dough. Bake 25-30 minutes or until tops
are nicely browned. Cool. Frost, if desired.
BREAD MACHINE METHOD:
Use 1-1/2 tsp dry yeast. Follow bread machine instructions for DOUGH
and continue with the same procedure as above for making the rolls.
**My experience was I made my dough in the bread machine and I did
not use pecans. I always use a little bit of potato starch to roll
out my dough and it seems to help prevent the stickiness more. I
tried different size muffin tins but the normal cupcake size was the
best. I only had to bake mine for 20-22 minutes. I loved the fact
that these were nice, small and separate and I can freeze them that
way and pull out what I want, when I want.
Lori Bakes
Lori/croissants/cresent rolls/margarine
recipe
Lori,
I have been reading of your search for a rollable dough. I have used
Carol Fenster's cinnamon roll recipe and it is rollable. You might
want to try to adapt it to spread a "butter" on it and then fold it
to achieve the layered affect of the crescent roll. I posted it for
you to try. Good luck in your search and from getting over your
testing.
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