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Ingredients
- Dough Ingredients:
- 2 2 2 cups gfJules™ All-Purpose Gluten-Free Flour
- 1/4 1/4 1/4 cup milk powder, dairy or non-dairy
- (DariFree™ non-dairy Milk Powder) OR almond meal
- 1/2 1/2 1/2 tsp. baking soda
- 2 2 2 tsp. gluten-free baking powder
- 1/4 1/4 1/4 cup shortening (I use Spectrum Palm Oil Shortening)
- 3 3 3 Tbs. honey or agave nectar
- 2 2 2 6 (or 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water)
- 1 1 1 cup vanilla yogurt, dairy or non-dairy (So Delicious® Vanilla Coconut Yogurt)
- 1 1 1 tsp. apple cider vinegar
- 2 1/4 2 1/4 1/4 tsp. rapid rise yeast (one yeast packet) – Red Star® Quick Rise Yeast
- Crumble Ingredients:
- 1/4 1/4 1/4 cup butter or Earth Balance® Buttery Sticks
- 1 1 1 cup light brown sugar or coconut palm sugar
- 1 1 1 Tbs. cinnamon
- Topping Ingredients:
- 4 4 4 Tbs. melted butter or Earth Balance® Buttery Sticks
- 1/2 1/2 1/2 cup dark Karo syrup (or pure maple syrup or agave nectar – light rolls pictured with agave)
- 1/3 1/3 1/3 cup light brown sugar or coconut palm sugar
- 1 1 1 cup pecans, chopped (optional)
Preparation
Step 1
1- In a large bowl, whisk together the dry ingredients, except yeast. Cut the shortening into small pieces and cut into the dry ingredients with a dough paddle attachment on an electric mixer or a pastry cutter by hand.
2- In a smaller bowl, stir together the liquid ingredients until combined. Slowly add liquid mixture to the dry ingredient bowl and mix with the paddle attachment. Add in the yeast, mixing on medium-high until smooth. The dough will be very wet.
If baking in the oven, lightly oil then line with parchment and 8×8 or 9-inch round pan.
Prepare the topping ingredients and distribute in the bottom of the prepared pan.
Preheat oven to 200º F, then turn off.
3- Liberally dust a clean counter or pastry mat and your hands with gfJules™ Flour. Turn the dough out onto the well-floured surface.
4- Gently pat into a rectangle shape, about 1/4 inch thick.
5- Melt the butter and mix with the remaining crumble ingredients. Spread on top of the dough.
6- Cut the dough in half, leaving two approximately equal squares of dough. Slowly roll the dough from one end to the other so that the crumble mixture is spiraled inside itself. Repeat for the other half of the dough, so that you have two long logs of rolled dough. Slice each log with a knife to form approximately 8-12 rolls in total.
7- Lay each roll onto the topping-lined pan, spiral-side down. Cover with a sheet of parchment paper or wax paper and place inside the warmed oven for 25 minutes to rise.
After rising, remove the parchment paper and cover the pan with aluminum foil. Turn oven up to 350º F (static) or 325º F (convection).
When oven has come to temperature, bake for approximately 30-35 minutes (remove the foil after 20 minutes). The rolls will be light brown and have risen nicely; a toothpick inserted into the center of the rolls should come out fairly dry — if it’s wet with dough, keep baking with foil on top. When done, turn the oven off and open the oven door to let the rolls cool slowly for about 5 minutes.
8- Remove from the oven to cool for 5 minutes, then pull up on the parchment and turn upside-down on a plate for another 5 minutes. The rolls will drop onto the plate and the pan can be removed. Scrape any toppings out from the parchment and onto the rolls if they don’t come out with the rolls.