Despite the density though, these do taste pretty darn good.
Ingredients:
1 cup rice milk
1/2 cup oil
1/2 c granulated sugar
2 1/2 c GF flour (I used 1 cup oat, 1 cup brown rice, and 1/2 cup sweet rice flour)
3/4 c potato starch
3/4 c tapioca starch
4 tsp xanthan gum
1 tsp salt
1 tbsp yeast
grated rind of 1 orange (I would actually recommend using 2 oranges because 1 didn't seem like enough to me)
3 eggs, room temperature
Glaze:
1/4 c orange juice
1/4 tsp almond extract
1 tbsp softened soy/dairy free margarine or butter
1 1/2 c confectioners sugar
grated orange rind (optional)
Directions for dough:
Set eggs out in a bowl of warm water until they are room temperature. Scald the milk (heat until just before boiling point), then remove from heat and add oil. Let cool until it is lukewarm.
Mix sugar, flour, starches, xanthan gum, and salt, in a bowl. (I use a Bosch mixer with a bread arm, but you can also mix and knead by hand if you don't have a Bosch or Kitchen-Aid type contraption). Pour yeast evenly on top of flour mixture. When milk is lukewarm, pour it over the yeast. Crack the eggs over the top of the whole mixture and sprinkle in orange rind. Mix with the bread arm for 10 minutes or until flour is fully mixed in (or knead until flour is mixed in).
Put oil on your hands and seperate the dough into two balls. Rub outside with bowl or pour oil in the bottom of your bowl and roll the balls in the oil until it is completely covered. Cover with plastic wrap and put in a warm place to rise.
The original recipe said to let it rise until double, but mine had not doubled after two hours so I gave up and moved on to the next step:
Preheat oven to 350 degrees. Grease 9x12 pans and separate and roll out dough into about 24 balls and lay them in the pans. Let rolls rise until they have doubled again. (Mine did rise more, but not double and I was starving so I just cooked them after about 30-40 minutes). Bake for 15-20 minutes.
Directions for glaze:
Mix softened margarine with almond extract and orange rind and slowly blend in orange juice. Slowly blend in the sugar until the desired consistency is reached. If you want a stronger orange flavor you can use a more concentrated orange juice. When rolls are cooled, drizzle glaze over the top of all of them.
*You can also include something like dried cranberries or blueberries in the bread dough, or fresh or frozen blueberries or raspberries in the glaze.
