Gluten Free Orange Rolls

When I saw Betty white’s birthday celebration on TV, it refreshed my memory of my brief chat with her and all the wonderful gluten free food that I ate in Yakima. She was a chief guest at WSVMA 100th Anniversary Conference at the Yakima convention center. Thanks to my dear husband who let me accompany him to this celebration and I got a chance to meet Betty white personally. She made everyone laugh when she was awarded a ceremonial white doctor’s coat. She asked, “Does anybody in the audience need to be spayed or neutered?” Hop in here to see her ever charming face with me in this photo.

When I came back from Yakima I tried to recreate a few gluten free delicacies that I ate over there. Jenny Mae’s gluten free bakery was the best place I have ever seen in last few years of my gluten free journey.  I tried making orange rolls from a recipe that I had, by just substituting gluten-free flour, and I failed miserably. The dough was difficult to roll and the texture was not soft at all. Thankfully, I remembered my mom used to add  custard powder in cookies which needed to be rolled and cut. I added 1/2 a cup of custard powder, a little apple cider vinegar and increased the amount of baking powder to the dough. That made a big difference. Look at the texture.

If you haven’t worked with gluten-free rolls much yet, it is important to note that it is very different from regular rolls. They won’t double in size while proofing but the end result would certainly be soft and delicious.  They can be made ahead of time and reheated. Or If you want freshly baked orange rolls in the morning make the dough, cut it and place it in the baking pan, let it rise for 1/2 an hour then simply put the pan in the refrigerator. Next morning leave the pan on the counter for 30 minutes and bake them.

Isn’t that gorgeous to eat freshly baked orange rolls in the morning. For once, forget cinnamon buns and try orange rolls or buns, whatever you say!

Orange Glaze rolls

2 1/2 cup GF all-purpose flour ( I used the mix of white rice flour, tapioca starch and potato starch with xanthum gum)

1/2 cup custard powder

1 1/2 tsp baking powder

2 1/4 tsp instant yeast

3/4 tsp apple cider

3/4 cup milk

1/4 cup butter

3 tbsp white sugar

1 large egg

Orange zest (optional)

Filling

Zest from one orange

1/4 cup butter at room temperature

1/3 cup sugar

Orange Glaze

1 cup icing sugar

2 tbsp orange juice

1 tbsp melted butter

Instructions

PREPARE THE ROLLS DOUGH

Combine the dry ingredients of the dough in a bowl.

Heat milk and butter in a bowl and microwave for 45 seconds. Pour it in a mixer. Add sugar and egg whisking at the same time (Make sure the milk mixture should not be hot). Add apple cider.

Add the dry ingredients. Mix on medium speed by using the dough attachment until a dough is formed. Scrape down the sides when needed. Your dough will start to pull away from the sides of the bowl.

Transfer dough on a cutting board or baking mat. Knead for 4-5 minutes or until you get a soft and hydrated dough. Use water needed. The dough will not be sticky but still tacky to the touch. Flatten the surface of dough a bit and Let the dough sit on the counter for 5 minutes. Cover it with a bowl to make sure the dough will not get dry.

Meanwhile, mix the filling ingredients.

DIVIDE AND SHAPE THE DOUGH

Pre-heat the oven to 100°F (the bread proofing setting). Once it gets to 100° turn off your oven.

Dust the mat with flour. Place the dough on top of the floured surface. Roll into a rectangle of approximately 14 inches in length and 11 inches in breadth and 1/4th of an inch thickness. Smear the filling evenly on the sheet of dough, leaving 1/2″ border on all edges.

Roll the dough into a long cylinder.

Divide the rolls into 12 equal pieces. ( You can use a knife or thread)

Place the rolls on a well-greased rectangular baking dish.

Cover it with a plastic film.

PROOF THE ROLLS

Let the rolls proof for 60 minutes or until they puff up.

BAKE THE ROLLS

Bake the orange rolls at 350F for 20 -25 minutes. If you find the rolls getting browned on top too quickly, cover the top with an aluminum foil to prevent over browning.

Orange Glaze

While rolls are baking, in a small bowl, combine melted butter, orange juice and zest. Add the icing sugar little by little and beat until you get silky smooth mixture.

Brush the glaze while the rolls are still warm.

Enjoy!

You can cut the dough from other place and patch up to make a rectangular shape