This month the challenge was really really good. One of my favourite treats to bake.
I have baked rolls before: Orange Rolls and Cinnamon Rolls without yeast, but it is always good to make more!
We were to make cinnamon rolls, sticky buns, savoury rolls... Anything in that form, actually!
Our host was Shelley from C Mom Cook.
I got creative and baked savoury rolls, as well as sweet rolls. Oh, all are gluten free. Yeah!
1 cup Greek yogurt
1 cup self rising gluten free flour
1 tsp onion powder
1 tsp dried garlic
(I am not listing any amounts, because it is totally a personal preference)
ham, diced very very tiny
gouda cheese, grated
a drizzle of olive oil
1 cup tomato pasta sauce
100ml heavy cream
* Prepare a baking dish by lining it with parchment paper. I used a small one (20x20 cm).
* Preheat the oven to 190oC.
* Mix all the ingredients for the dough. Add a little bit of yogurt if it seems dry or a little flour if it is wet.
* Knead very well.
* Mix katiki cheese and cream cheese. Add the ham bits.
* Roll the dough into a rectangle and spread the filling ingredients in layers.
* Drizzle with the olive oil. Not too much because you don't want the excess oil to come out on the surface, while you bake the rolls.
* With the long side towards your belly, start rolling into a log.
* Wet the trim a little so that the end will stick.
* Cut little rolls. I used kitchen thread.
* Place the rolls in the dish close together.
* Mix the sauce with the heavy cream and pour over the rolls.
* Sprinkle some grated gouda cheese.
* Bake for about 30 min.
This dough recipe floats all around the web in too many variations, so I thought I should try it. It is extremely easy and soft and tasty!
My second choice had to be sweet of course. I was craving something with chocolate or caramel or both!
Chocolate caramel cinnamon rolls
(recipe from the given one for Banana cinnamon buns slightly adapted)
70gr white sugar
9gr dry yeast
500gr all purpose gluten free flour
30ml olive oil
milk chocolate chunks
* Preheat oven to 190oC.
* Line a baking dish with parchment paper.
I used a small one (20x20 am), because I made half this recipe.
* In a small saucepan over medium heat, combine the milk, sugar and butter.
* Heat until slightly warm and the sugar is dissolved.
* Let the milk mixture cool before
adding the yeast.
* Once the yeast has been added, let stand until foamy, about 10
* Mix together the flour and salt.
* Mix in the eggs, oil
and the yeast mixture.
* Mix until dough pulls away from the sides of the
* Place it on a floured surface and continue to knead until
the dough is smooth and elastic.
* Grease a large bowl
with olive oil and place the dough into the bowl.
* Cover and let it stand in a warm place until double in size, about 1
* Gently deflate the dough.
* Roll it into a rectangle and brush it with melted butter.
* Spread half top with apricot jam and half bottom with milk chocolate.
* Sprinkle with sugar and cinnamon, as much as you like!
* Starting from the long side, roll it into a log.
* Glue the edge with some water.
* Cut rolls using some kitchen thread.
* Arrange them in the prepared dish and bake for 25 - 30 min.
While the rolls are in the oven, make the caramel sauce, which is basically a butterscotch icing.
90gr brown sugar
70gr heavy cream
1 tsp salt
400gr icing sugar
* In a large saucepan combine butter, brown sugar and salt.
* Stir until the butter is melted and the sugar is dissolved, for about 5-7 min.
* Remove from the heat and add the heavy cream.
* Stir very well.
* Add the icing sugar and stir until smooth.
* Pour the warm caramel sauce on the hot rolls, as soon as they come out of the oven!
* Let them cool a bit and serve.
Next day and cold are much much better!
Thank you Shelley for this challenge! I had a very good time making these!