BreadAugust-September 2011

Gluten-Free Pull-Apart Honey Rolls

MAKES 24

Your special honey will love these honey rolls. Drizzle them with glaze for a special-occasion breakfast. They can be made with dairy and egg replacements with good results. See instructions below.

4-4½ cups gluten-free all-purpose flour blend of choice,
    more for dusting
3 teaspoons xanthan gum (omit if already in your flour blend)
¼ teaspoon cream of tartar
½ teaspoon kosher salt
3 teaspoons active dry yeast
½ cup neutral oil of choice (grape seed, canola, vegetable)
2 tablespoons honey
1 extra-large egg* + 1 extra-large egg white*
2 cups warm milk of choice (about 100° F)

Glaze

⅓ cup sugar
2 tablespoons unsalted butter or dairy-free alternative, melted
    and cooled
1 tablespoon honey
1 extra-large egg**

1. Line two 8x8-inch baking pans with parchment paper and set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl, if blending by hand), place 4 cups flour, xanthan gum, cream of tartar and salt. Mix on low speed until well combined. Add the yeast and mix again until well combined.

3. Add the oil, honey and eggs, and mix until wet ingredients get incorporated into dry mixture.

4. With the mixer on low, add milk to the mixture in a slow, steady stream. Once the mixture has started to come together, turn the mixer up to about half speed and beat for about 6 minutes. The dough should be thick and smooth, but tacky to the touch. If it seems too wet, add more flour by the tablespoon and mix well until you reach the right consistency.

5. Turn the dough out onto a very lightly floured flat surface, ideally a silicone baking mat. Pat down the dough into a mound about 1½ inches tall and divide evenly into 24 balls. Roll each piece between wet palms to make a proper ball and then, if necessary, in the flour on your flat surface.

6. Divide the balls of dough between the two prepared pans, spacing them evenly. They will be relatively close together. Cover the pans with plastic wrap and place them in a warm, moist, draft-free spot. Allow the dough to rise for about 30 minute or until the rolls are about 150 percent of their original size and touching one another.

7. While the rolls are rising, preheat oven to 375°F and mix the glaze ingredients in a small bowl.

8. Using a pastry brush, brush the tops of the rolls generously with the glaze.

9. Bake for 18 to 20 minutes in the preheated oven until lightly browned, rotating once while baking.

Each roll contains 172 calories, 7g total fat, 2g saturated fat, 0g trans fat, 24mg cholesterol, 67mg sodium, 25g carbohydrate, 0g fiber, 3g protein.

*For Egg-Free Pull-Apart Honey Rolls, replace egg and egg white with 6 tablespoons applesauce + 2 teaspoons baking powder.

**For Egg-Free Glaze, replace egg with 1 teaspoon milk of choice.

Nicole Hunn is the author of Gluten-Free on a Shoestring and Gluten-Free on a Shoestring Quick and Easy. For more on these cookbooks or to order, click here.

Comments (9)

We have not tested the rolls after freezing. Our Food Editor thinks they could be baked, frozen (before frosting), then reheated in a 350 degree oven for 10 minutes. - Moderator

Posted by: LW Moderator | November 20, 2014 10:17 AM    Report this comment

Can these rolls be frozen with successful results? Thank you.

Posted by: irishlass | November 18, 2014 5:34 PM    Report this comment

Can these rolls be frozen with successful results? Thank you.

Posted by: irishlass | November 18, 2014 5:33 PM    Report this comment

I made these for Easter dinner and they turned out HORRIBLY!!! They were incredibly dense and didn't rise at all. I threw away all 24 of them and wasted so much time and money making them. It was the first Living Without recipe I made. I am very reluctant to make any Living Without recipes now. I recommend not making these rolls. They are a huge disappointment.

Posted by: Unknown | March 31, 2013 1:16 PM    Report this comment

Carol D...Nicole Hunn uses Better Batter flour in her recipes if you go to her blog she has a mock recipe that you can mix and use. It is not any of the flour mixes posted on the LW site.

Posted by: Linda S | February 16, 2013 10:32 AM    Report this comment

To Ms Julia C

How about you write your own cookbook with the ingredients of your choice

Posted by: Debra K | February 14, 2013 4:06 PM    Report this comment

I am concerned with the oils you reccomend. They are GMO and rancid due to the processing. Why not suggest Organic Expeller-Pressed Coconut Oil ~ bioavailable nutrients. Also, why rice-based (arsnic) flours? Coconut, almond, etc are healthier options.

Posted by: Julia C | February 14, 2013 11:39 AM    Report this comment

Carol D....If you click on the gluten-free all purpose flour blend, it takes you to the recipe for the flour mix.

Posted by: Leah S | February 14, 2013 11:09 AM    Report this comment

I wish the FLOUR BLEND ingredients would be posted. I want the final product to be like yours!!! How is that possible if we don't know what was used! Baking from scratch is hard enough, but to go through all that work and the recipe turns out awful is a waste of money and time!!! Please provide!!!

Posted by: CAROL D | February 14, 2013 11:03 AM    Report this comment

New to Gluten Free & More?
Register for Free!

Already Registered?
Log In