4 Tb. butter, softened
1/2 c. sugar
1 1/3 c. warm milk (reserve some)
2 eggs
1/2 c. oil
2 tsp. vanilla
1 1/2 c. sorghum flour (3/4 c. sorghum & 3/4 c. millet flour worked better)
1 1/2 c. corn starch
1/2 tsp. baking soda
4 tsp. baking powder
4 tsp. xanthan gum
1 tsp. salt
1 Tb. instant yeast
Filling (enough for both rolls):
1 – 1 1/2 c. brown sugar
1 Tb. cinnamon
2/3 c. chopped nuts (optional)
Glaze:
3/4 c. powdered sugar
1 tsp. vanilla
milk
Using a mixer, combine the butter and sugar. Mix well. Add the milk (hold back ~1/4 c.), egg, oil, and vanilla. Combine the dry ingredients and add to the wet mixture. (If you don't use instant yeast, you should add it to the milk.) Beat on high until well mixed with no lumps. Add more milk if needed. The dough should be soft but not like batter. The first time I made these they were too wet and barely held together. They ended up not being distinct rolls in the dish, but they still tasted great.
Lay out two pieces of plastic wrap and sprinkle them with sugar. Put half the dough on each piece of plastic wrap. Follow the remaining instructions for each half. Cover the dough with another piece of plastic wrap. Use a rolling pin to roll the dough into a 13 1/2 inch square. Lift the top piece of plastic wrap often and reposition if necessary. You can spray the wrap with cooking spray if the dough is sticking. It might take two piece of plastic wrap on the top and bottom to accommodate the size.
Combine the filling ingredients. I used 1 c. brown sugar (divided between the two halves). Remove the top layer of plastic wrap. Spread the filling on the dough leaving a margin at one side. As you roll the dough, the filling with get shifted. The margin keeps it from being pushed all the way out at the end. Roll the dough by lifting up the plastic wrap. Once you get the roll started, it will roll on its own. Once rolled, smooth out the edge. If you want nice clean end pieces, cut a little off each end. I leave them as is. Cut the roll into 8 slices by cutting the roll in half, then cutting each half in half, then cutting the quarters in half. Use a sharp knife. I find it helps to spray it with cooking spray. Spray or grease two glass pie dishes or a 9 x 13 inch baking pan. Place the rolls in the pan and bake at 375 degrees for 20 minutes.
Combine the glaze ingredients. Add milk a teaspoon at a time until the glaze is the right consistency. You can adjust the amount of glaze to your taste. Drizzle the glaze over the warm rolls and serve.
Recipe from www.glutenfreehomemaker.com
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