Sunday, November 2

GF Orange Rolls

Gluten Free Orange Rolls

1 ½ Tbs. yeast
1 ½ Tbs. sugar
¾ c. warm water
1 c. scalded milk
½ c. sugar
6 Tbs. butter
1 tsp salt
1 tsp vinegar
3 c. GF mix
1 Tbs. xanthan gum
3 eggs
¼ c. margarine, melted

1 c. granulate sugar
4 tsp. freshly grated orange peel

Orange Glaze

1/3 c. powdered sugar
1 Tbs. frozen orange juice concentrate
3 Tbs. water

Combine all ingredients in a small bowl. Stir until smooth. Drizzle on top of rolls while still warm. Use on orange rolls

In a small bowl combine yeast, 1 ½ Tbs. sugar, and water. Set aside.

Add butter to the scalded milk and let melt while milk cools. In the bowl of a stand mixer, beat eggs well. Stir the cooled milk mixture and add to the eggs. Add salt and vinegar. Add foamy yeast mixture. Slowly stir in xanthan gum and GF mix. The dough will be very sticky. Cover the bowl with plastic wrap and let it sit in the fridge overnight. (Don't try to skip this step. The dough needs to sit overnight, or it just doesn't work right. We know. We've tried!)

Dust the surface of a sheet of waxed paper with GF mix, making sure it is covered completely. Place half the dough onto the paper. Dust the top of the dough with enough GF mix to keep the rolling pin from sticking. Roll the dough into a long rectangle, approximately 6x18 inches. (If necessary add more flour underneath or on top.) Choose a filling variation from the list. Combine all filling ingredients.

Brush the top of the rectangle of dough with melted butter and spread filling generously onto rectangle.

Starting at one of the long sides, roll up the dough and cut into 1 1/2" slices. Place slices on a well-greased baking sheet. Repeat with other half of dough.

Preheat oven to 350 degrees. Let rolls rise 20-25 minutes. Bake for 20-25 minutes. Glaze or frost as desired. Store in an airtight container to keep moist.

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