Orange Donut knot rolls

Everyone loves good comfort food!  These rolls I used to make back before we were a gluten free family.  They are actually modified from a rhodes dough recipe.  Also, to make this recipe easier you can make these while you are making bread.  Use the "kids favorite" bread recipe from this blog and instead of putting the dough in one of the bread pans keep it in the mixer.  Add 1/4 more oatmeal flour and a 1/4 more sweet flour.  Mix and then follow the recipe from step # 5.  These are sooooo good!

Orange Donut knot rolls

Gluten Free, Dairy Free

Ingredients:

Dry Ingredients: 

1 1/2 cups brown rice flour, preferably super-fine grind


3/4 cup gluten-free oat flour 


1/2 cup sweet rice flour

1/2 cup tapioca starch/flour


1/2 cup potato starch


3  teaspoons active dry yeast 


3 1/2 teaspoons xanthan gum 


1 1/2 teaspoon salt 


Wet Ingredients:

2  eggs, room temperature


2 tablespoons honey 

1 1/2 teaspoon molasses 

1/4  cup Smart balance flaxseed 
margarine 

1 1/4 cups unsweetened original almond milk, warmed to 110 to 120 degrees
(microwave for about 2 minutes in my microwave)

1/4 teaspoon lemon juice

1/4 teaspoon white vinegar

Step 1: Line a cookie sheet with parchment paper and set aside. 

Step 2:In Mixer place brown rice flour, oat flour, sweet rice flour, tapioca starch, potato starch, dry yeast, xanthan gum and salt into the mixing bowl of a stand mixer with a paddle attachment. Mix on low for a few seconds just to combine ingredients.

Step 3: In separate bowl, hand whisk the eggs, honey, molasses, margarine and almond milk and lemon juice and vinegar.

Step 4: Add the wet ingredients to the dry ingredients and mix until combined. Then mix for 5 minutes on medium-high speed. Batter will resemble a very thick but sticky brownie batter. 

Step 5:  Lay out some wax paper or parchement paper on your counter.  Sprinkle a little white sugar on the parchment paper. Take a large spoonful of the dough from the bowl.  Roll out dough (on the paper using the sugar as a type of flour so the dough doesn't stick as you roll it out) into a long strip and then tie it in a knot and place on prepared cookie sheet lined with the parchment paper. Repeat step 5 until you have used up all the dough in mixing bowl.  

Step 6: Melt 1/4 cup butter a brush well the top of each knot roll.  Mix the topping below together and sprinkle each roll with the topping mixture.  You should use up all the topping.

Topping:

1/2 cup white sugar

rind of one orange

Step 7: Cover with saran wrap and let knot rolls rise until double in size.  Cook in oven at 350 degrees for 20 to 25 minutes.  

Step 8:  Mix up the glaze while rolls are cooking in the oven. Drizzle over top of each roll after you pull them out while they are still hot. 

Citrus Glaze:

1 cup powdered sugar

1 Tablespoon butter (or margarine)

3 Tablespoons orange juice (sqeeze the juice for the orange the orange you used earlier)

1 teaspoon vanilla

Step 9: Cool orange knots on pan for about 10 to 15 minutes.  Eat and enjoy!