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Date: | Thu, 9 Apr 1998 14:38:16 -0700 |
Content-Type: | text/plain |
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<<Disclaimer: Verify this information before applying it to your situation.>>
US MEASURE METRIC MEASURE
2 CUPS WHITE RICE FLOUR 500 ML
2/3 CUPS TAPIOCA FLOUR 150 ML
1/2 POTATO STARCH FLOUR 125 ML
1/3 CUP SUGAR (plus 2 teaspoons for yeast) 75 ML 10 ML
2/3 CUPS POWDERED MILK 150 ML
3 1/2 TEASPOONS XANTHAN GUM 12 ML
1 1/2 TEA. SALT 7 ML
2 TEA. CINNAMON 10 ML
1 1/2 TABLESPOONS RAPID RISE YEAST 22 ML
1 1/2 CUPS WARM WATER 350 ML
1/4 CUP VEG. OIL 50 ML
3 EGGS 3
1 TEA. VINEGAR 5 ML
1 CUP YELLOW RAISINS 250 ML
1/2 CUP MIXED PEEL (OPTIONAL) 125 ML
2 TALBESPOONS MELTED BUTTER 30 ML
Dissolve 2 teaspoons (10 ml) sugar in warm water. Add yeast and let proof.
Combine dry ingredients in bowl of mixer.
Mix eggs, oil and vinegar and add to dry ingredients. Add proofed yeast
and beat on high speed for 3 minutes. Stir in raisins and mixed peel.
Grease 2 round pie pans. Rice flour hands, cut dough in half, and roll 8
buns per pie pan, placing 1 in the center and 7 around. With a knife blade
dipped in rice flour, cut an X on top of each bun, and brush with melted
butter. Let rise in a warm place for 35-40 minutes.
Bake at 375 F (190 C) for 30 - 35 minutes.
While still warm, ice a cross on top with:
1 TABLESPOON BUTTER 15 ML
1/2 CUP POWDERED SUGAR 125 ML
1 TEASPOON WATER 5 ML
1/8 TEA. ALMOND EXTRACT 1/2 ML
1/8 TEA. ORANGE EXTRACT 1/2 ML
Cream above adding more sugar to get desired consistency.
Makes 16 rolls which freeze well.
I made these 2 days ago and they turned out great.
Enjoy.
Louise in Nevada, USA
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