Hot Cross Buns! Hot Cross Buns!
One a penny, two a penny - Hot Cross Buns!
One a penny, two a penny - Hot Cross Buns!
Remember that rhyme? It always made me hungry as a child. And as an adult. Actually, it still does. Good thing I've got a pan of...Easter Sweet Rolls rising.
You thought I was going to say Hot Cross Buns, didn't you? Well, prior to going gluten-free, I made these fruity, spicy rolls at Easter time for years until I realized that I was the only one eating them. We don't really have any huge raisin or currant fans in the house, and when my oldest daughter realized that those weren't chocolate chips in there, she was kind of over the whole hot cross buns thing. It seemed the dough play, X-mark of icing, and rhyme singing were not enough.
I abandonded my Easter bun baking for several years, but after going gluten-free, it occurred to me - we can have our own version of these sweet Easter rolls. We have our own version of everything else. You see, that's what going gluten-free can do for a girl...it can open your mind to the new, exciting possibilities that food can offer. It forces you outside the box, and I think that's a great place to be!
So, much as I love British cuisine, I tossed out tradition and got my buns in the kitchen...and here's what I came up with...a bun for everyone!
Sure, I know it's not the traditional Hot Cross Bun, but it's really, really tasty; slightly sweet from the honey inside and the glaze on top, sturydy, yet tender, and best of all - no dairy, no eggs, only a bit of heart healthy olive oil, and honey as a natural sweetener. And on top - no crosses - no point in misleading folks. I added what I like to call "nature's sprinkles" - fresh citrus zest. I used lemon, orange is also tasty! Give them a try - enjoy!
Easter Sweet Rolls
1 cup sorghum flour
1 cup cornstarch (or tapioca flour)
1 cup King Arthur gluten-free multipurpose flour blend (I believe you could sub a combination of other flours here, such as brown or white rice, teff, amaranth, millet, quinoa, etc. - I would try a blend of 3 of these, using 1/3 cup of each)
1 1/2 teaspoons xanthan gum
1/4 ounce yeast
1/2 teaspoon cinnamon
1/4 teaspoon mace
1/4 teaspoon ginger
3/4 cup coconut milk creamer
1/4 cup very light olive oil
1/4 cup honey (or other sweetener)
Egg replacer (prepared) to equal 1 large egg (if you eat eggs, use 1 large egg)
For brushing rolls after baking:
1 Tablespoon honey
1/2 Tablespoon Earth Balance (or other dairy-free) buttery spread (I use soy-free)
For topping rolls after glazing:
1 teaspoon freshly grated lemon or orange zest (for sprinkling on top after baking)
Preheat your oven to 400 degrees. Lightly grease a baking pan (or line with parchment).
In a large mixing bowl, combine flours, yeast, xanthan gum, and spices. Stir with a whisk to combine.
Heat coconut milk creamer until very warm (about 115 degrees F); add oil and honey; stir.
Add warm liquid and egg replacer to dry ingredients. Stir until mixture forms a dough that is moist, but stays together and pulls away from the sides of the bowl.
Divide the dough evenly into 16 portions, shape each into a ball, and place in the prepared pan close to one another (approximately 1 inch apart).
Cover with a lint-free, clean kitchen towel and allow to rise in a warm, draft-free place (I place my pan on top of my oven - the heat from preheating helps the rising) for about 40 minutes.
Bake rolls for 12-15 minutes, until golden brown. Stir honey & Earth Balance together until smooth. Remove rolls from the oven and brush with the honey/Earth Balance mixture. Top with citrus zest. Serve warm.
Makes 16 rolls (approx. 2 1/2-inches across)
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