My husband, who is not Gluten Intolerant, and I have these every Saturday morning. He likes these better than ones made with "real" flour! This recipe is easily halved or multiplied, as needed. These are also excellent to use as sandwich bread, sloppy joe open-face bread, (better if you omit the sugar and use regular milk instead of buttermilk); strawberry shortcake, etc. Refrigerate any leftovers and warm about 15-20 seconds in microwave before filling with sandwich stuff.
This recipe is in a cookbook that my Mother In-Law's LDS Relief Society had created for a fundraiser that she gave to me for Christmas about 8 years ago. I decided to try using Bob's Red Mill Gluten-Free All Purpouse baking flour in the recipe for a gluten free way and they turned out great, coming out resembling a wheat roll. When I made them, I didn't have time to allow them to rise, so they came out pretty small. The batter will be like muffin batter. I used an ice cream scoop to pour them into the muffin pan. This will make 12 rolls.
I needed to use up some applesauce my 3 year old wouldn't eat and came up with this recipe. We both loved them, so I guess I got him to eat that applesauce anyway! I love the way the edges carmelize. YUMMY!
**Please see the reviews for a variation of the original recipe that should fix the rising problem.**
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