Last week I teased you with those Wheat-Free Orange-Anise Rolls that I was having with my Pero fauxfee, so let's not dilly-dally and jump straight to business! These rolls are crusty on the outside thanks to their sugar coating, but they are not overly sweet. They are inspired by Celine's Almond Spelt Sweet Rolls of insane awesomeness, which I have blogged about before. See the picture that I took of Celine's rolls? Now look at the one I took of these anise rolls. Yep. Just call me a one trick pony.
|Wheat-Free Orange Anise Rolls (Inspired by Celine's Almond Spelt Sweet Rolls)|
3/4 cup brown rice flour
1/4 cup almond flour
1/4 cup golden flax seeds, ground
1/2 cup potato starch
1/3 cup sugar
2 tsp ground anise seed
1/2 tsp salt
1/2 tsp xanthan gum
1 tsp baking powder
1 tbsp active dry yeast
2 tbsp margarine, melted (I use soy-free Earth Balance)
1/4 cup orange juice, warm
1/4 cup almond or rice milk, warm
1 tsp vanilla extract
1/2 tbsp orange zest (more if you're an orangey nut!)
sugar for sprinkling
1. In a medium sized mixing bowl combine the brown rice flour, almond flour, ground golden flax seeds, potato starch, sugar, ground anise seeds, salt, xanthan gum, baking powder, and yeast. Mix well.
2. Add the melted margarine, warm orange juice and milk, vanilla extract and orange zest.
3. Use an electric mixer to beat the dough for about a minute. The dough should not be stiff and crumbly, it should be firm but quite sticky. Thicker than muffin batter, but softer and stickier than a wheat based yeast dough.
4. Preheat the oven to 375 degrees F and spray a muffin pan with cooking spray. Scoop about 2 tablespoons of dough into one of the muffin pan cavities (I wish they weren't called cavities, they remind me of dentists!) Watch it for a couple of seconds. If the dough spreads down and to the sides, it means it's too soft. Add a tablespoon or two of brown rice flour to the dough until it complies. The dough should be soft enough to *scoop*, but not too soft that it spreads to the sides. Fill each cavity with about two tablespoons of dough.
5. Place the muffin pan on the stove top (with the stove top off, you're just putting it there so it stays warm!) and sprinkle each roll with plenty of granulated sugar (turbinado works OK, but in this case the evil white stuff works better) If you want to throw a few anise seeds on top for decoration, go for it. Let them rest for 20 minutes.
6. Bake for 18 to 20 minutes or until golden brown. Remove from the oven and transfer the rolls to a cooling rack. Eat them while they're warm! :)
Makes 12 rolls.
NOTE: These aren't as yummy at room temperature or cold. Give them a quick flash in the oven/toaster oven if you need to reheat them.
It took me a few weeks to get the hang of wheat-free baking. I found that there's a fine line between a perfect dough and a dough that is too dry or too sticky. The dough for these burger buns/hockey pucks was obviously too dry...
On a non-food related note, check out all the crafty gifts I've received lately! Lately? It's been weeks! There's no excuse, I'm just a slowpoke. Bianca sent me this rockin' craftiness that now lives happily in my kitchen:
Kiss my grits! Isn't it super crunky and awesome? It's cross stitch perfection! Such meticulous work! I love it! It lives by the bread maker, and it goes with all the red stuff I have in the kitchen. Score! That picture is blurry, here's a close-up:
I also received a fabulous crafty gift from Katie! Check out this bird-tastic pouchy pouch!
So colorful and fun! This is excellent
One more thing before I go burn or break something in the kitchen. When I deleted the gigantor MoFo bundle from google reader, it took along with it a few of my pre-MoFo subscriptions! They got deleted just like that! I only realized yesterday that I have been involuntarily snubbing some of you, but the problem is fixed now and all the missing subscriptions have been restored... I think! Please let me know if I have been involuntarily snubbing you so I can add your blog to my reader again! Kthxbai!