Wednesday, April 4, 2012

Wheatless: Honey-glazed Rolls

Gluten-free Rolls

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.

Gluten-free Rolls
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.