* Exported from MasterCook *
Rolls, Gluten-Free Oatmeal Molasses
Recipe By :Cafe Johnsonia
Serving Size : 15 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup gluten-free oats
1 cup milk chocolate -- (dairy or non-dairy is fine)
1/2 oz Red Start Active Dry Yeast
6 Tablespoons warm water -- (110F)
1/2 teaspoon sugar
3 2/3 cups gluten-free all-purpose flour mix -- (see below)
4 Tablespoons melted butter -- pure non-hydrogenated
vegetable shortening, or flavorless oil
1/3 cup unsulphured molasses
1/4 cup packed brown sugar
2 large eggs -- lightly beaten
Oil -- for pan and tops of rolls
GF flour mix:
1 1/3 cups teff -- buckwheat, sorghum, or millet flour
1 cup white rice flour -- or brown
2/3 cup tapioca starch
1/3 cup sweet rice flour -- (mochi flour)
1/3 cup potato starch
1 1/2 teaspoons xanthan gum
1 1/2 teaspoons salt
Notes
-For a prettier presentation, brush the tops of the rolls with melted
butter as they come out of the oven.
-Before baking, a sprinkling of more gluten-free oats can be added to
the tops as well.
Disclosure: This recipe was developed in partnership with Red Star Yeast.
Place the oats and milk in a microwave safe bowl. Cook for 2-3
minutes, or until most of the milk is absorbed. Let stand for 5-10
minutes to cool.
Meanwhile, in another bowl, dissolve yeast in warm water. Stir in
sugar and let stand for 5-10 minutes, or until foamy.
Sift or whisk together the flours, starches, xanthan gum, and salt. Set aside.
Place the soaked oats, eggs, molasses, melted butter (or shortening),
and brown sugar in the bowl of an electric mixer fitted with the
paddle attachment. Turn mixer on to low speed and mix well. Add the
yeast, and mix again on low until combined.
With the mixer still on low speed, add half of the gluten-free flour
mix. Stop mixer and scrape down sides. Turn mixer on to low and add
the rest of the flour. The dough will be very, very sticky. Turn the
mixer onto medium-high speed and mix for 3-5 minutes.
Remove bowl from mixer and scrape down the sides. Let stand for a few
minutes. The dough will thicken during this time.
Lightly coat the inside of a large mixing bowl with oil. Transfer the
dough to the bowl and turn it over to so all of the dough's surface
is coated with the oil. Cover with plastic wrap and let rise in a
warm place for one hour. It will not double in size, but it will rise
up quite a bit.
Oil a 9 X 13" baking pan.
Using oiled hands, form the dough into rounds about the size of a
mandarin orange. Be careful not to squish the dough down too much as
the rolls are being formed.The dough will be very soft and sticky.
Use a little more oil as needed. Arrange in five rows of three for
larger rolls. For smaller rows, arrange in six rows of three.
Cover the pan with plastic wrap and let rise for one hour.
Preheat oven to 400F about 20 minutes before the rolls are finished rising.
Bake for 20-25 minutes, or until golden on top. Let cool for a few
minutes and serve. Rolls are best when warm, but are also good at
room temperature.
Yield:15-18
S(Internet Address):
"http://cafejohnsonia.com/2014/11/gluten-free-oatmeal-molasses-rolls.html";
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Per Serving (excluding unknown items): 410 Calories; 9g Fat (19.8%
calories from fat); 10g Protein; 73g Carbohydrate; 4g Dietary Fiber;
40mg Cholesterol; 284mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0
Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates.