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Sandwich Buns/Pizza Shells/Cinnamon Roll

Source of Recipe

Jenneke Higgenbotham


List of Ingredients

2 tsp. sugar
1 3/4 c. lukewarm water
3 large eggs
1/4 c GFCF margarine
1 1/4 c. water
1 tsp.GF vinegar or 1 tsp. lemon juice
1/3 c. sugar (less 2 tsp. above)
1 1/2 tsp. salt
2/3 c. GFCF dry milk powder
2 c. rice flour

2 c. tapioca flour

3 1/2 tsp. guar gum

2 pkg active dry yeast (1 1/2 T.)



Recipe

Dissolve the 2 tsp. sugar in the lukewarm water. Sprinkle yeast on top and let sit 10 min. until bubbly. Melt margarine, cool and add vinegar. Sift together dry ingredients. Stir the yeast mixture and the water/margarine/vinegar mixture into the dry ingredients, then add eggs and beat 2 min. with mixer on high speed.

SANDWICH BUNS

The original recipe says 12-14; I made 16 and they're just the right size.

Place English muffin rings [whatever you'd like to use--tuna cans? muffin top pans?] on a greased cookie sheet. Coat inside well with a non-stick spray. Divide dough among the rings using a large spoon and rubber spatula. Coat fingertips with tapioca flour and pat out gently
to fill the ring. [I use the back of a spoon dipped in water to smooth them out.]

PIZZA SHELLS

(makes 2 14" shells): Place mound of dough on greased cookie sheet or pizza pan. Sprinkle with tapioca flour, coat fingertips with flour, and gently pat the dough out to desired size using the flat of your hand.

CINNAMON ROLLS

Proceed as for buns, but put only a small amount of dough in ring, top with a mixture of brown sugar, cinnamon, nuts and currants or raisins [or 1/2 c. sugar and 2 tsp. cinnamon]; repeat layers. Allow dough to rise to double in a warm place [I don't remember how long this was--maybe 30 min?]. Bake buns or cinnamon rolls at 350 degrees for 25 min or until they are lightly browned. Cool on a rack. Swirl cinnamon rolls with icing if desired. Seal in zip bags and freeze for future use.

Bake unfilled pizza shells at 400 degrees for 8 min., just until they begin to brown. Seal surface lightly with olive oil, fill with toppings; bake 10 min. additional. OR freeze baked shells for future use; fill unthawed shells with desired toppings, bake 10-12 min.