Friday, February 10, 2012

Gluten Free Pull Apart Honey Rolls

It was request that I had share this recipe. I found this recipe in the Living Without's Gluten Free Holiday Guide magazine. It was my first attempt at making any sort of bread from scratch. They turned out so yummy and we had nothing left after our New Years Day Feast. Even all my gluten eating pals couldn't get enough! That is a sure sign in my book!!

4-4 1/2 cups gluten free all purpose flour, more for dusting (I used Bob's Red Mill all purpose flour)
3 tsps xanthan gum
1/4 tsp cream of tarter
1/2 tsp kosher salt
3 tsp active dry yeast
1/2 cup neutral oil of choice
2 tbsps of honey
1 extra large egg plus 1 extra large egg white
2 cups warm milk of choice (about 100 degrees F)

1/2 cup sugar
2 tbsps unsalted butter
1 tbsp honey
1 extra large egg

1. Line two 8x8 baking pans with parchment paper. Set aside.
2. In the bowl of a stand mixer fitted witht he paddle attachment (or a large bowl,if blending by hand), place 4 cups flour blend, xanthan gum, cream of tartar, and salt. Mix on low speed until well combined. Add the yeast and mix again until well combined.
3. Add the oil, honey, and eggs and mix until wet ingredients are incorparated into dry mixture.
4. With the mixer on low, add milk in a slow, steady stream. Once the mixture starts to come together, turn the mixer up to about half speed and beat for about 6 minutes. The dough should be thick and smooth, but takcy to the touch. If it seems toow et, addmore flour by the tablespoon, mixing well until you reach the right consistency.**I did have to add several extra tablespoons here to ge the right consistenscy**
5. Turn the dough out onto a very lightly floured flat surface, ideally a silicone baking mat. Pat down the dough into a mound about 1 1/2 inches tall and divide evenly into 24 pieces. Roll each piece between wet palms to make a ball and then, if necessary, through the flour on your flat surface.
6. divide the balls of dough between the two prepared pans, spacing them evenly. They will be relativeloy close together. Cover the pans with plastic wrap and place them in a warm, moist, draft free spot. Allow the dough to rise for about 30 minutes or until the rolls are about 2 1/2 times their original size and touching each other.
7. While the rolls are rising, preheat oven to 375 degrees F and mix the glaze ingredients in small bowl.
8. Using pastry brush, brush the tops of the rolls generously with the glaze.
9. Bake for 18 to 20 minutes in preheated oven until lightly browned, rotating once while baking.


1 comment:

Laurie! said...

Yum yum yum! Thank you!