AuthorE. Gluten
DifficultyIntermediate

These sweet rolls are a bit trickier than making cookies, but they are worth the effort. And the great thing about this recipe is the many variations you can make with it. Make the dough ahead of time and keep it in the fridge until you are ready to make the rolls. (That makes the dough easier to work with.) Then choose one of the variations from the list at the end of the recipe, make a filling, and have fun!

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Yields1 Serving
 1 ½ tbsp yeast
 1 ½ tbsp sugar
 ¾ warm water
 6 tbsp butter
 1 cup scalded milk
 3 eggs
 ½ cup sugar
 1 tsp salt
 1 tsp vinegar
 1 tbsp xanthan gum
 ¼ cup margarine, melted
1

Preheat oven to 350°.

2

In a small bowl, combine yeast, 1 1/2 tablespoons 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 ½ cup sugar, salt, and vinegar. Add yeast mixture (it will be foamy). Slowly stir in Eating Gluten Free All-Purpose Flour and xanthan gum. 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, cause we've 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". (If necessary, add more Eating Gluten Free All-Purpose Flour underneath or on top.)

4

Choose a filling from the variations listed below and combine all filling ingredients. Brush the top of the rectangle of dough with melted butter and spread a generous amount of filling evenly over the dough.

Ingredients

 1 ½ tbsp yeast
 1 ½ tbsp sugar
 ¾ warm water
 6 tbsp butter
 1 cup scalded milk
 3 eggs
 ½ cup sugar
 1 tsp salt
 1 tsp vinegar
 1 tbsp xanthan gum
 ¼ cup margarine, melted

Directions

1

Preheat oven to 350°.

2

In a small bowl, combine yeast, 1 1/2 tablespoons 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 ½ cup sugar, salt, and vinegar. Add yeast mixture (it will be foamy). Slowly stir in Eating Gluten Free All-Purpose Flour and xanthan gum. 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, cause we've 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". (If necessary, add more Eating Gluten Free All-Purpose Flour underneath or on top.)

4

Choose a filling from the variations listed below and combine all filling ingredients. Brush the top of the rectangle of dough with melted butter and spread a generous amount of filling evenly over the dough.

Gluten Free Sweet Rolls