Apricot Delight Breakfast Rolls

April 1, 2012 by Leanne Vogel August 30, 2017

Flaky gluten-free breakfast rolls filled with apricots, currants and raisins.

Ingredients

• 1 tablespoon active dry yeast
• 1 teaspoon demerara sugar
• 1 cups warm non-dairy milk – I used lite unsweetened coconut milk
• 3/4 cup white rice flour
• 1/4 cup sweet rice flour
• 1/4 cup + 2 tablespoon potato starch
• 1/4 cup tapioca starch
• 1 tablespoon freshly ground flax seed
• 1/2 teaspoon Himalayan rock salt
• 1/2 tablespoon baking powder
• 1 large egg
• 2 tablespoon coconut oil, melted + more for oiling
• 2 tablespoon honey
• 1/2 teaspoon coconut water vinegar or apple cider vinegar
• 1 cup mixed dried fruit: chopped apricots, dried currants and raisins

Instructions

1. Combine the yeast, sugar and warmed milk in a small bowl and mix to dissolve the sugar. Let it sit while you prepare the rest of the ingredients. It should start to get foamy and increase in size.
2. Combine the flours, starches, flax seed, salt and baking powder in the bowl of a food processor or stand mixer and mix for  30 seconds using the dough blade.
3. Add the yeast mixture, 1 egg, melted coconut oil, honey and vinegar. Mix for 3 minutes. The batter should be similar to cake batter. Stir in dried fruit.
4. Oil a muffin pan with extra coconut oil and preheat the oven to 375F.
   Pour the dough into muffin tins, cover with a clean kitchen towel and place in a warm place to rise. Allow it to sit for about 35 minutes. I just set it on top of my stove while the oven was preheating.
5. After the dough has risen, bake for 12-15 minutes or until golden brown tops begin to form.
6. Allow to cool in the pans for 15 minutes before removing and serving!

Notes

Serve immediately or allow to cool completely and place in an air-tight container in the fridge or freezer. Will keep in the fridge for up to 7 days. To serve, warm slightly as they harden slightly due to the coconut oil.

Nutrition Information Per Serving