Wednesday, January 21, 2009

Sweet Rolls Round 2

Last week, my mom tried her old sweet rolls again after talking to me about all the recommendations we got from the last try. In the interest of only changing one thing to see the impact, we decided to fix the worst of our mistakes - trying to get GF dough to rise multiple times. The result was borderline perfect!
Ingredients:
  • Sweet Dough
  • Glaze
    • 1 cup light brown sugar
    • 1/2 cup butter
    • 5 tbsp white karo corn syrup

Procedure:
So, this time the recipe stayed the same, but the rising steps were taken out.  

To make the dough, start by mixing the yeast with half a cup of warm water. While that sits, mix together the warm milk, sugar, and salt. When the yeast has bubbled, add it to the warm milk mixture and stir. To that, add 2 lightly beaten eggs and half a cup of shortening. Mix about half the flour. Once that is mixed in, add the rest of the flour - you can use a little more or less, just add it until the dough feels like dough.

For the glaze, just mix together the brown sugar, butter, and karo syrup. Grease 3 or 4 8" baking pans and line the bottom of the pans with the glaze mix. If you want, you can add chopped up walnuts or pecans on the glaze (we used pecans).

Mix together the cinnamon and sugar (the ratio listed is an estimate, just use as much cinnamon as you like) and melt some butter. Then, separate out a baseball-softball sized chunk of dough and roll it out into a rectangle about 3-4 inches wide. Drizzle on some butter to lightly coat the dough, then sprinkle on a thin layer of the cinnamon and sugar mix. Roll up the dough and cut it into pieces about an inch and a half long. Place the pieces cut side up/down in the prepared pan (see below), with room between the rolls for them to rise.  Place the populated pans in a warm oven for about 45 minutes to rise.  Remove the rolls, get the oven up to temperature for baking.

Bake the rolls at 370 for 25-30 minutes. After baking, set a plate on top of the pan of rolls, then flip it over. Let it sit for a minute to let the glaze drizzle down, the remove the pan. There you are - a beautiful pan of glazed sweet rolls! They get stale quickly, so make sure to cover them soon after they cool.

Resulting Deliciousness:
This time, the rolls were almost perfect. They were still a tad on the heavy side, but barely. The taste was pretty much right on, just a little less 'doughy', or maybe yeast-y?, than I remember them being when I was a kid.  Maybe next time we will try some of the other suggestions to see if we can get just a little more rise.


Thanks again to everyone for all the comments! 

6 comments:

Jules said...

Steve,
So glad that your second go around was even more delicious than your first! I'm happy to have solved your dough rising problems; I teach a lot of gluten-free bread baking classes, so I know it is a common misconception that gluten-free doughs need that punch down and second rise time. What a bonus for us gluten-free bread makers that we don't have to wait so long or work so hard for great homemade bread!
If there is any remaining problem with density in your dough, I would still urge you to alter your liquid:dry ingredient ratio. Your 7.5 cups of flour seems high to me, in comparison to most of my bread recipe ratios. I would cut it back to 6 cups or so, or alternatively, increase your liquid ingredients, and see how that goes. The only time I've had any density issues when using my flour was when my ratios in the recipe were off.
I'm sure my newsletter subscribers would love to see the results of your experimentation with my flour - may I republish your recipe for them?
Thanks so much for your perseverance with great recipes like these -- that's how word gets around that gluten-free foods can be as delicious and decadent as their wheat-based counterparts!
All the best,
~jules shepard http://nearlynormalcooking.com

Steve said...

Jules,
Thanks! Please feel free to re-publish anything on my site!

You are definitely right on the flour, plus the 7.5 is more than is really used anyway. The original recipe says to add half, then slowly add more until it feels right. We probably just need to get the feel better and go easy on adding flour.

This also took quite a bit longer to bake, about 30 minutes vs 20 for wheat flour - do you think the temperature should be adjusted, or is that normal for GF?

Thanks!
Steve

GFE--gluten free easily said...

Well, the photo of your latest effort is gorgeous! I sure wouldn't mind being your guinea pig. ;-) I have no experience with making GF sweet rolls ... but from my memoring of making sweet rolls before going GF, that was the first thing I thought ... that 7.5 cups of flour was a lot. I am confident you will get this recipe just the way you want it very soon!

Shirley

Haileys' GF Poffelcakes said...

Steve, Is there a reason you proof your yeast in just warm water? I dont know if this matters at all, but I have always proofed it with warm liquid and sugar ( to feed the yeast).. I wonder if that step is why yours is still a little dense?? When I proofed mine.. I just bumped the milk up to a full 2 cups ( to replace your 1/2 warm water) and wait until its nice and bubbly... and these melt in our mouths. Thanks for a recipe!!

Haileys' GF Poffelcakes said...

I meant GREAT recipe!! :) Thanks again :)

gluten said...

I've had good luck with sticking to corn, potato, rice, and tapioca, as my main gluten free diet ingredients. First I found some starches to be gluten free but then found out it depends on the type of starch. So many things to keep in mind…