Homestead Gluten Free

Makes 12 rolls.  x For this recipe we used the “Slice Solutions” Bake-Lift-Serve Brownie Pan (9 x 9 x 2.75 in, **see below).  It has a removable divider that separates the batter into 12 equal parts. x Prepare Soft ‘n Hearty “Easy Roll Mix” dough as directed on package. x Spray brownie pan and divider (all sides!) well with cooking spray. x Spread dough evenly in pan and insert divider. Let rolls rise in warm, draft free place for 1 hour. x Preheat oven to 375 degrees x Place rolls in oven and reduce temperature to 350 degrees. Bake 22-27 minutes or until golden brown. x Remove divider (rolls will stay in … Continue reading →

Makes approx. 45 rolls.  Prepare Soft ‘n Hearty “Easy Roll Mix” dough as directed on package. Line 1 large baking sheet with parchment paper. Using a medium size cookie scoop (1 1/2 TBS) or spoon, drop dough onto baking sheet in rows about 1/2″ apart.  (Sides will be touching after they rise and bake).  Dip scoop or spoon in water to prevent dough from sticking. Let rolls rise for 1 hour in a warm, draft free place. Preheat oven to 375 degrees. Place rolls in oven and reduce oven temperature to 350 degrees. Bake rolls for 15 – 20 minutes or until golden brown. Serve warm, or cool on rack.  Pull rolls … Continue reading →

Makes 18-20 rolls.  Prepare Soft’n Hearty “Easy Roll Mix” dough as directed on package. Coat 2 standard sized muffin pans with non-stick spray. Drop 3 small balls of dough, about 1 Tablespoon each, into the bottom of each muffin cup, sides touching.   A small cookie scoop works well.  Dipping scoop or spoon in water periodically will keep dough from sticking. Let rolls rise for 1 hour. Preheat oven to 375˚. Place rolls in oven and reduce oven temperature to 350˚. Bake for 18-22 minutes or until golden brown. Serve warm or cool on rack.  Freeze leftovers.  Pretty and delicious!

Makes 16 mouth watering cinnamon rolls.  You’ll be glad you made the effort! Dough: 1 Package Soft’n Hearty Gluten Free “Easy Roll Mix” 3 Large Eggs (room temperature) 2/3 Cup Warm Water (110-115°F) 2 TBSP Canola Oil Filling: 3 TBSP Butter (melted) 3/4 Cup Brown Sugar 1 TBSP Cinnamon Icing: 3 TBSP water 3 Cups Powdered Sugar Prepare Baking Pan Coat a rectangular baking pan (photos show 8 x 11.5) with cooking spray. Mix Dough (stand mixer works best) Empty yeast packet (included) into mixer bowl & add water. Let stand 6 minutes. In a separate bowl, whisk eggs. Add oil & eggs to yeast mixture. Add dry mix; blend … Continue reading →