CINNAMON ROLLS

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HREF="index.htm" TARGET="_top" TITLE="Central Iowa GlutenFree Information"><U><B>home</B></U></A></div> <div> <B>CINNAMON ROLLS</B><B>  |  </B><B>Ed Mulvin</B></div> <div> </div> </td> <td valign="top" rowspan="2" width=16.25% BGCOLOR="#99CC99" TEXT="#080000" bgproperties="fixed" background="06f8dfc3.jpg"> <a href="http://www.gfmeals.com/?Click=975" target="_blank"><img border=0 src="http://www.gfmeals.com/v/vspfiles/templates/112/images/banners/banner2.gif"></a> <script type="text/javascript"></script> <script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js"> </script> <bR> </td> </tr><tr> <td valign="top" height=400 BGCOLOR="#CCCC99" TEXT="#080000" bgproperties="fixed" background="0708dfc3.jpg"> <div> This recipe is based on Bette Hagman’s Book “The Gluten Free Gourmet”. It is from the section about “True Yeast Breads”. You can follow the directions with the following additions. Please keep in mind I am not a baker or any other type of culinary expert. This is a trial and error effort.</div> <bR> <div> Start with:</div> <div> 2 cups GF flour mix.</div> <bR> <div> From here I have improvised somewhat.</div> <bR> <div> 1 cup sugar</div> <div> 5 teaspoons xanthan gum</div> <div> 1 teaspoon dough enhancer</div> <div> 2/3 cups dry milk powder</div> <div> 1 ½ teaspoon salt</div> <div> 2 teaspoons sugar</div> <div> 4 teaspoons baking powder</div> <div> 2 tablespoons yeast granules</div> <div> 1 stick (1/4 lb.) butter</div> <div> 1 ½ cups water</div> <div> 1 teaspoon vinegar</div> <div> 5 eggs</div> <bR> <div> Sift all of the dry ingredients except the yeast and 2 teaspoons sugar. Mix the dry stuff in a mixer. Makes lots of dust and you will have a flour covered kitchen and your spouse will holler at you. Dissolve the 2 teaspoons of sugar in ½ cup of warm water. I use a thermometer to check around 110 degrees. Then add the yeast granules. Put a saucer under the vessel because when you add the yeast and get it mixed thoroughly your cup will runneth over.</div> <bR> <div> Park everything and now you start dancing as fast as you can. Your yeast is rising and now you start melting the butter in the 1 ½ cups of water. You are careful not to get the water too hot as that would spoil all of your efforts but warm enough to melt the butter. While all this is going on you start breaking the eggs and mixing them up nice and smooth. The eggs have been out for a long time so they are at room temp when you start working with them; in fact everything is room temp when you started.</div> <bR> <div> Now the speed of your dance increases. You turn your mixer on low with the dry ingredients in it. Now start adding the water with the butter, the vinegar, then the eggs and finally the yeast. Aren't you glad you had the saucer under the yeast. Put yeast from there in also. Now the book says to kick the mixer up to high and run it there for 2 minutes. They want to introduce lots of air into the mix. This mixtures makes a nice gloppy mess; that’s what is supposed to happen.</div> <div> Now you get a break. You can stop dancing for awhile. Place the dough in a warm place and cover it with plastic wrap and then a towel to hold in the heat. I start the oven on low and then open the door so it doesn't get too hot. Let the dough rise for 1 ½ hours or until the dough doubles in size. I use this time to clean up my mess so I can start the next mess.</div> <bR> <div> The dough has doubled in size and now the fun begins. First you return the bowl of dough back to the mixer and start beating it on high for another 3 minutes. Bette Hagman must not like the dough; she is always beating it up. After the beating is over, you spread out a piece of waxed paper about 2 feet long and start spreading out about ½ of the dough. Make a rectangle shape about ¾ to 1 inch thick with the dough. I use a wet spatula or you can spray it with cooking oil spray. Try to get your dough as neat as you can. Now sprinkle the dough with cinnamon; be sure to cover it completely. If you miss a spot someone will complain. Use as much as you want, remembering it is difficult to use too much cinnamon. Now I add just a very light sprinkle of sugar to the cinnamon. This is optional.</div> <bR> <div> Now you are going to hate me; this is really the hard part. You take one end of the waxed paper and pull it back over the top of everything. The dough will stick and you will have to coax it off of the waxed paper. As you pull it back further the roll gets bigger and also starts to flatten out. Keep on till you get to the end. Now you have a very gloppy pile of stuff. Have faith and keep on. Now you are going to slice this pile of glop. Make your slices about 1 inch think. After you get a slice off you place it on a well greased cookie sheet. Be careful placing on the cookie sheet; leave lots of room around each one. You may have to use your fingers or a spatula to aid in removing the slices. The dough at this stage is very limp and without form. I found wetting your fingers keeps the dough from sticking and is a good way to keep your hands clean.</div> <bR> <div> Break time again. After filling 2 cookie sheets you can now rest for awhile. After you place the cookie sheets with the cinnamon rolls on them in the warm place and let them rise to the size you want or until they stop rising.</div> <bR> <div> Baking calls for 10 minutes at 400 degrees. I find that this may be a little too much so next time I am going to try 350 degrees for a little longer. Keep checking to see when they are done. If you don't have good results with this recipe then I have left town yesterday and am not expected back.</div> <bR> <div> Good luck, Ed.</div> <bR> </td> </tr></table></body>