AuthorE. Gluten
DifficultyIntermediate
TweetSave
Yields1 Serving
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
 1 ½ tbsp yeast
 1 ½ tbsp sugar
 ¾ cup warm water
 1 cup scalded milk
 ½ cup sugar
 6 tbsp butter
 1 tsp salt
 1 tsp vinegar
 1 tbsp xanthan gum
 3 eggs
 ¼ cup margarine, melted
Filling
 Raspberry or Strawberry Fruit Preserves
Topping
1

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

2

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 Eating Gluten Free All-Purpose Flour. The dough will be very sticky. Cover the bowl with plastic wrap and let it sit in the fridge overnight. (Do not try to skip this step. The dough needs to sit overnight, or it just does not work right. We know. We have tried!)

3

Dust the surface of a sheet of waxed paper with Eating Gluten Free All-Purpose Flour, making sure it is covered completely. Place half the dough onto the paper. Dust the top of the dough with enough Eating Gluten Free All-Purpose Flour 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.

4

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

5

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.

6

Preheat oven to 350.° for approximately 40 minutes

Ingredients

 1 ½ tbsp yeast
 1 ½ tbsp sugar
 ¾ cup warm water
 1 cup scalded milk
 ½ cup sugar
 6 tbsp butter
 1 tsp salt
 1 tsp vinegar
 1 tbsp xanthan gum
 3 eggs
 ¼ cup margarine, melted
Filling
 Raspberry or Strawberry Fruit Preserves
Topping

Directions

1

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

2

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 Eating Gluten Free All-Purpose Flour. The dough will be very sticky. Cover the bowl with plastic wrap and let it sit in the fridge overnight. (Do not try to skip this step. The dough needs to sit overnight, or it just does not work right. We know. We have tried!)

3

Dust the surface of a sheet of waxed paper with Eating Gluten Free All-Purpose Flour, making sure it is covered completely. Place half the dough onto the paper. Dust the top of the dough with enough Eating Gluten Free All-Purpose Flour 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.

4

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

5

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.

6

Preheat oven to 350.° for approximately 40 minutes

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