Gluten-Free Rolls (with a Honey Glaze)
Adapted from King Arthur Flour
Makes 6-8 rolls
1 ½ cups Gluten-free Flour (I used King Arthur)
¼ cup Instant Potato Flakes (or gf flour)
¾ tsp. Salt
¾ tsp. Xanthan Gum
½ cup Milk
2 TB Honey
2 TB Butter
1 tsp. Yeast
2 Large Eggs
2 TB Honey
½ TB Water
Equipment: stand mixer, muffin tin, brush for basting
In a bowl, whisk together flour, flakes, salt, and xanthan gum.
In a glass measuring cup, place milk, butter and honey. Microwave for 1 minute and set aside to cool while the butter melts.
Stir in 2 TB of the flour mixture and the yeast. Set aside 20 minutes, until foamy.
In a mixer, beat eggs. Add yeast and combine.
With the mixer running, add the flour mixture.
Beat for 3 minutes, until a smooth batter forms.
Let rise 1 hour in a warm place.*
Spray muffin tins with oil, stir down batter, and portion out.
Let rise for an hour.
Make glaze by microwaving honey and water for 30-40 seconds. Stir, and set aside to cool.
Preheat oven to 350f.
Bake rolls for 18-20 minutes.
Baste with honey, reduce heat to 300f, and return to the oven for two minutes. (Honey burns at high temperatures)
Repeat 3 or 4 times, until golden and all glaze is used.
Remove from oven, cool in pan, and serve.
|Honey Glazed Rolls|
*Tip: The (off) microwave is perfect for proofing yeast, batter, and rolls.
Sticky, sweet - but to make it like Mom, glaze brown 'n serve rolls for the real deal.