<<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