Monday, May 4, 2009

Gluten Free Crescent Rolls

What a great find! We love this one, it's the closest thing to rolls we've had in a while. I have used this recipe for cinnamon rolls, too. Just roll all the dough out into a rectangle, cover with butter, brown sugar, cinnamon, and raisins. Roll up carefully and cut into 1 1/2 inch slices with floss. After you've let them rise, cook, etc, spread a glaze or frosting on them. DO NOT OVER-BAKE! They are heavier in consistency than normal cinnamon rolls, but we really like them!

1 1/3 cup + 2 Tbsp GF Flour Blend (see below)
1 tsp xanthan gum
1/2 tsp. salt
1 package yeast (2 1/4 tsp.)
1 tsp. sugar
1/3 cup warm water (110 F)
2 Tbsp honey
1 egg
melted butter to brush onto rolls before baking

Preheat the oven to 375 F (static) 350 F (convection). In a large bowl, mix warm water, sugar and yeast and let stand for 5 minutes. Whisk together the dry ingredients and set aside. Add half of the dry mixture to the wet mixture bowl, together with the egg and honey. Beat on low speed of an electric mixer for one minute, or until well-blended. Add in the remaining dry ingredients and blend until well-mixed. If the dough is dry, add an additional 1/2 to 1 teaspoon warm water.
Pull apart the dough into approximately 6 equal sized dough balls. Roll each dough ball into an elongated triangle shape between two pieces of plastic wrap. Remove top piece of wrap. Cut the edges to form the shape of an elongated triangle and gather the trimmings to make one more roll at the end. (If you are making "Pigs in a Blanket," place the hotdog on the wide end of the triangle at this point and follow the directions from here). Brush melted butter or buttery spread onto the dough at this point, then, from the wide end of the dough triangle, begin gently rolling the dough into a log, until the narrow tip of the triangle wraps around the roll on top. Place each roll onto a greased or parchment-lined cookie sheet, and pull the ends of each roll in toward the center to form the crescent shape. Cover with a damp cloth and let rise for 30 minutes in a warm place. Brush the rolls with more melted butter. Bake for 10 minutes, or until light golden brown. Do not over-bake.

GF Flour Blend
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca flour

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