1 1/2 cup milk
1/3 cup sugar
2 t. salt
4 T butter
1 package active dry yeast
3-4c (12-16 oz or 340-454g) Better Batter Gluten Free Flour
Heat the milk, sugar, salt, and butter in a sauce pan until warmed (not too hot).
In a large bowl
mix together, yeast and egg. Slowly add the warm liquid and whisk together.
Add enough Better Batter Gluten Free Flour to be like play dough and beat together well for 3 minutes.
into two parts. Roll out each part of dough using flour for a heavy
For Crescent Rolls: Roll dough half into a thin circle 1/8″ thick.
Melt 5 T. butter and brush each circle. Cut the dough into slices and
roll-up (dip into additional butter if desired). Place on a baking
sheet. Let the rolls rise for 40 minutes. Then bake at 400 degrees
for 12-15 minutes.
For Cloverleaf Dinner Rolls: Don’t roll dough out. Instead, using oiled hands, pinch off little balls about the size of a walnut or golf ball. Put 3 balls together into a muffin tin. This should make about
a dozen of these depending on size. Let rolsl rise and bake it as per recipe.
For Pizza Crust: Follow the recipe, but reduce the sugar to 2 Tablespoons. Pat dough out into pans. This makes (medium/thin crust) a large 11 x 17
rectangle plus a round 9 inch cake pan “personal” pan
sixed pizza. Let the dough rise. Then par bake as a normal pizza — 425 degrees, load on
the toppings and finish baking.
For Strombolli – roll out on a floured cookie sheet or parchment paper to about 1/4 inch thick. Fill with desired toppings, fold over and seal, pinching the edges together. Bake at 425 for about 35 minutes.
For Cinnamon Rolls: Roll out the dough: butter it, brown sugar sprinkled on,
cinnamon sprinkled on. Roll the dough into a cylinder, slice off 1 inch slices.
Put into pan (9×13). Let it
rise and then bake it.