Cinnamon Rolls (Gluten Free )

 

Ingredients

For the rolls

• 3 cups all purpose gluten free flour blend, plus more for sprinkling
• ¼ cup  tapioca starch/flour
• ½ cup dry milk powder or buttermilk powder; make sure it's powder, not liquid!
• 2 teaspoons instant yeast
• ¼ teaspoon cream of tartar
• ¼ teaspoon baking soda
• 2 tablespoons packed light brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon apple cider vinegar
• 4 tablespoons  unsalted butter at room temperature
• 1 egg at room temperature, beaten
• 1 ¼ cups warm milk about 95°F (plus a bit more, only as necessary)

For the filling

• 4 tablespoons unsalted butter at room temperature
• ¾ cup packed light brown sugar
• 1 teaspoon ground cinnamon

For an optional glaze

• 1 cup confectioners' sugar sifted
• 1 tablespoon milk any kind, plus more by the 1/4 teaspoonful

For an optional frosting

• 6 tablespoons unsalted butter at room temperature
• 2 cups confectioners' sugar sifted
• 3 tablespoons heavy whipping cream at room temperature, plus more as necessary

Instructions

• Grease a 9-inch x 13-inch casserole dish and set it aside.

Make the dough.

• In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, tapioca starch, milk powder, yeast, cream of tartar, baking soda and sugar in the bowl of your stand mixer. Whisk to combine well with a separate, handheld whisk.
• Add the salt, and whisk with a separate whisk again to combine well.
• Add the cider vinegar, butter, and egg, and milk, and mix to combine well.
• Turn the mixer up to high and let it work for about 3 minutes. If necessary to help the mixture become smooth and cohesive, add more milk by the drop, only as essential to bring the dough together.
• The dough will be moist but continue to mix until the dough starts to pull away from the sides of the bowl in spots.
• To make the dough easier to handle, transfer it to a sealed container and refrigerate it for 30 minutes.

Roll out the dough.

• Turn the chilled dough out onto a flat, lightly floured surface. Sprinkle it with some extra flour and knead it gently until it’s somewhat smoother.
• Divide the dough in half, and place one half under a tea towel to prevent it from drying out.
• Using a rolling pin and sprinkling lightly with flour as necessary to prevent sticking, roll the remaining half of dough into a rectangular shape about 1/2-inch thick, and about 9 inches wide x 12-inches long.

Add the filling and shape the dough, one piece at a time.

• Beginning with the first piece of dough and using an offset spatula or spoon, spread half of the softened butter all around the rectangle, leaving 1-inch border clean all around.
• Sprinkle with half of the brown sugar evenly on top of the butter and pat the brown sugar down lightly with your fingers to help it stick to the butter. Sprinkle the cinnamon evenly on top of the sugar.
• Starting at a short side, roll the dough tightly into a coil. Using a piece of unwaxed dental floss or thread or a very sharp knife, cut rolls in cross-section each about 2-inches wide.
• Place the rolls in the prepared baking pan, about 1-inch apart. Apply even pressure to the top of each roll with your fingers to compress the coil about 1/3 of the way down.
• Repeat the process with the other half of the dough, and the other half of the softened butter and brown sugar.

Let the rolls rise.

• Cover the pan with lightly oiled plastic wrap and set in a warm, draft-free location to rise until about 150% its original size. It should take about 45 minutes, but may take longer in a cold, dry environment.

Bake the rolls.

• When the dough is nearing the end of its rise, preheat your oven to 350°F. Remove the plastic wrap and place the pan in the center of the preheated oven.
• Bake for about 20 minutes or until the cinnamon rolls are risen, just beginning to brown on top and cooked all the way through. Remove from the oven and let the rolls cool for about 10 minutes.
• If you plan to add the glaze (or frosting), make it right when the rolls come out of the oven so you can add it when they're still warm.

Make the (optional) glaze.

• In a small bowl, place the confectioners’ sugar and milk. Mix well, until a thick paste forms.
• Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze.
• Drizzle the glaze on top of the warm rolls and allow to set briefly before serving.

Make the (optional) frosting.

• In a medium-size bowl, place the butter and confectioners' sugar, and use a handheld mixer to beat first on low speed until well-combined.
• Increase the mixer speed to medium. The mixture will first clump, and then smooth out.
• With the mixer running, add 2 tablespoons of cream to thin the frosting so it's easily spreadable. Add more cream if you'd like a thinner, more spreadable frosting.
• Spread the frosting generously on top of the warm rolls and allow to set briefly before serving.

*From https://glutenfreeonashoestring.com/_printer/gluten-free-cinnamon-rolls-recipe

Brazilian Cheese Bread (Pao de Queijo) GF

INGREDIENTS

• 4 cups tapioca flour
• 1 1/4 cups milk
• 1/2 cup water
• 6 tablespoons oil
• 1 1/2 cups grated Parmesan cheese (a must)
• 1 cups shredded Mozzarella cheese (or any cheese on hand, I use Costco mix)
• 2 large eggs
• 2 teaspoons salt

INSTRUCTIONS

Preheat oven to 400F degrees with a rack in the middle.

Combine the milk, water, oil and salt in a saucepan and bring to a boil over medium high heat.

Add the tapioca flour to the bowl of a stand mixer and, once the milk mixture boils, pour it over the flour. Turn the mixer on and mix it well. The texture will be fondant-like, really white and sticky.

With the mixer still on, add the eggs, one at a time. You will think they won't mix, since the tapioca flour mixture is so sticky, but hang in there cause they will.

Once the eggs are incorporated, add the cheese, a little at a time, until fully incorporated.

The dough is supposed to be soft and sticky. However, if you're worried it's too liquidy, add some more tapioca flour. Just don't over do it or your cheese bread will be tough and not too gooey.

To shape the balls, wet your hands with cold water and, using a spoon, scoop some of the dough to shape balls that are a little smaller than golf-sized.

Place the balls on a baking sheet covered with parchment paper and bring it to the preheat oven.

Bake for 15-20 minutes or until they are golden and puffed.

Serve them warm! :)

NOTES

To freeze them, shape the balls, place them on the baking sheet and bring to the freezer. Once they are frozen, transfer to a ziplock bag and keep them in the freezer up to 3 months.
Once you're ready to use them, preheat the oven to 400 as usual and bake the frozen balls for 25 to 30 minutes or until golden and puffy!

https://www.oliviascuisine.com/authentic-brazilian-cheese-bread/

Orange Rolls (magelby’s)

Ingredients

2 Tbsp yeast

¼ cup water water

½ cup butter

½ cup sugar

1 cup hot water

3 well beaten eggs

2 tsps salt

4-4.5 cups flour

Orange filling

Cream together: 1/3 cup sugar, 1 stick butter, grated rind of 1 orange.

Orange Glaze:

Combine and blend until smooth: juice of 1 orange, 1 lb powdered sugar

Directions

Sprinkle yeast over warm water and set aside. Combine sugar, butter, and salt with hot water and stir until butter is melted. Add beaten eggs and 1 cup flour, mix well. Stir in dissolved yeast thoroughly. Add remaining flour and stir until well mixed. Cover and refrigerate overnight.

Turn dough onto floured board. Divide into two portions. Roll each portion into rectangle ¼” thick and spread with half of orange filling. Roll up as for jelly roll. Cut into 1” slices and place onto buttered muffin tins. Allow to rise 2 to 4 hours. Bake at 375 for 10-12 minutes. Remove from oven and while still hot pour orange glaze over top.

TEXAS ROADHOUSE CINNAMON HONEY BUTTER

INGREDIENTS

• 1 stick unsalted butter, room temperature
• 1/4 c. powdered sugar
• 1/4 c. honey
• 1 tsp. ground cinnamon

2. DIRECTIONS

   1. 1. Whip the butter with whisk attachment for 30 seconds. Add powdered sugar, honey and cinnamon and beat until completely combined and very smooth. Scrape down sides of bowl and turn up speed and whip for a minute or two or until light and fluffy.

Potato Flake Rolls

Mix the following ingredients in the order listed:

2 cups warm water 

2/3 cup dry milk                     

½ cup soft butter                    

1 Tbsp dry yeast                                 

½ cup sugar

1 ½ cup instant dried potato flakes (not potato pearls)

1 ½ tsp. salt

2 eggs

 5 cups flour to make a soft dough (sometimes a little more or less)

Knead for 8 minutes. Let it raise one hour.  Punch down.  Turn out on a floured board.  Divide in half. Roll each half into a 10-12 inch circle.  Brush with melted butter.  Use pizza cutter and cut like a pizza into 16 pieces. Start at the wide end of each wedge and roll up in crescent roll fashion.  Place all 32 rolls on a greased baking sheet with points on the bottom.  Butter the tops again. Let raise 20-30 minutes.  Bake 375° for 15 minutes or until golden brown.

Classic Rolls

These are amazing and very easy to make. The bread machine does most of the work!

Ingredients:

1 1/3 c. water

1 egg – stir into the water

1/3 c. sugar

1 tsp. salt

1/3 c. dry milk

4 c. bread flour – Make a well in the middle of the flour to add yeast

2 pkgs. yeast or 4 ½ tsp.

2 ½ TBLS. Margarine or butter – cut in 4 even parts and add to the corners of the container

Mix in bread maker on the dough setting. if possible let dough raise one more time after machine mixes it once and dough falls and timer rings. Then shape in desired roll. Bake on greased pan at 350 for around 10-12 min. Butter top of rolls when just out of oven. You can freeze cooked rolls for another day.

Crescent shaped rolls: Flour working area and divide dough into two parts. It will be sticky so put flour on hands. Roll dough into a circle or pie shape. With a pizza cutter cut like you do a pie into 8 triangles. Roll up each triangle-start from widest part and roll toward center. Put on a greased cookie sheet.

To make ahead and freeze then cook and have warm on the day you serve the rolls: Shape rolls into desired shape and put on greased cookie sheet and freeze then take off cookie sheet and put rolls into freezer bags until the day you want to cook them. Take out of freezer and put on buttered cookie sheet and cover with a towel. Let unfreeze and rise – around 2-3 hours depending on how warm house is. Bake 350 for 10-12 min

Sweet Rolls (Lenora Parkinson)

Preheat oven to 350

Ingredients

• 1 1/8 cups warm water
• 3 1/2 TBSP yeast
• 1/2 lb butter
• 2 cups hot water
• 1 1/4 cups sugar
• 8 eggs, well beaten
• 11 cups flour
• 1 TBSP salt

Sprinkle yeast over warm water and set aside. Combine sugar, butter and hot water in pan and stir until butter is melted. Mix until it cools down a little. Add eggs and 2 cups flour. Mix well. Add dissolved yeast. Add remaining flour and salt and stir until dough comes away from side of mixing bowl. Bake.

Sweet Roll Icing - Mix together 1 1/2 cups very soft, not melted, butter, 16 cups powdered sugar, 2 cups whipping cream, not whipped, 1/2 cup milk and 1 1/2 TBSP vanilla.

Caramel Nut Topping - Melt 1 lb butter in pan. Add 2 1/2 cups brown sugar, 2 TBSP cinnamon and 2 1/2 cups nuts, mixing until nuts have cooked for one minute.

Orange Rolls

Yield 2 dozen rolls
Ingredients

• 2 TBSP yeast
• 1/4 cup warm water
• 1/2 cup margarine
• 1/2 cup sugar
• 1 cup hot water
• 3 well beaten eggs
• 2 tsps salt
• 4 to 4 1/2 cups flour

Sprinkle yeast over warm water and set aside. Combine sugar, margarine and salt with hot water and stir until margarine is melted. Add beaten eggs and 1 cup flour, mix well. Stir in dissolved yeast thoroughly. Add remaining flour and stir until well mixed. Cover and refrigerate overnight.

Turn dough onto floured board. Divide into two portions. Roll each portion into rectangle 1/4 inch thick and spread with half of orange filling (see below). Roll up as for jelly roll. Cut into 1 inch slices and place into buttered muffin tins. Allow to rise 3 to 4 hours. Bake at 375 for 10-12 minutes or until done. Remove from oven and while still hot pour orange glaze (see below) over top.

Orange Filling - cream together 1/3 cup sugar, 1/2 cup margarine and grated rind of 1 orange

Orange Glaze - combine juice of f1 orange and 1 lb box powdered sugar and blend together until smooth.