Small Batch Gluten-Free Sweet Rolls
Or  Buns

(4 hamotzi Challah Rolls)

How to make 4 BIG rolls in a challah mold,
OR 5 burger or sandwich buns using a greased
5″ diameter bowl as a bun mold.
(If it’s for Shabbat Hamotzi add 3/4 tsp. yeast)

Dry ingredients:
½ cup tapioca, arrowroot, or potato starch
1 cup oat flour (or any GF or all purpose) or Make Your Own
1/4 tsp salt
1½ tsp baking powder
(If it’s for Shabbat Hamotzi add 3/4 tsp. yeast)

Liquid ingredients:
(Room-temperature)
1 tbs. coconut oil (or olive, or avocado)
3 tbs. unsweetened applesauce
½ cup non dairy milk (or water for Shabbat Challah)
2 tbs. sugar or maple syrup, honey, or date honey
2 eggs separated, beaten separately

Fold in Optional add-ins:
1/2 tsp cinnamon,
1/2 tsp extract vanilla, almond, or orange or
1 or 2 tbs. frozen blueberries, dates or any
dried fruit chopped, or chocolate chips.

Preheat oven at 350-F.

(If  yeast is used:
cover the batter bowl with plastic wrap, let
rise 20 – 35 minutes,  in a warm place just
until looking puffy, but not doubled).

Place in the oven preheated at 350-F.

If you aren’t in a hurry, always make these
with instant yeast (instead of baking powder).
I love the aroma and light texture it creates.

Corn on-the-cob microwave cooker as a hot dog bun mold.

I have made these as hot dog buns using a microwave
corn-on-the-cob maker as a mold!

To get any shape you’d like,
You can bake this batter in any microwave-safe
mugs, ramekins, or bowls or silicone molds.

Use yeast or baking powder for leavening, or both!
You won’t believe how light, fluffy, and sweet an
instant bun can be… And these taste just Yum!!
For appearance, brown them in the toaster oven.

The same Gluten free batter recipe can be made
as Glazed Cinnamon-Raisin Tea-Buns…just by
changing the mold,

This cinnamon raisin bun,(and the two glazed Buns
were made from this batter in silicone molds in the
microwave in 1 minute. The taste and texture,
amazing!

For Quick Sandwich or Burger Buns
No Yeast and rising time necessary. I put this batter in
well-greased 5″ microwave/oven-safe bowls as a mold.

QUICK, SIMPLE INGREDIENTS:
Make in any mold (or oven-safe
small bowl or ramekin).
Those pictured were made in a
silicone mold in the microwave.

NOTES:

 Amazing!  You can use instant yeast or
baking powder or both. It’s magic!

From this same batter, you can also make muffins,
instant sandwich or burger buns, dinner rolls,
sweet tea buns, savory seasoned herb buns!
It’s failproof even if you don’t measure
them or time precisely perfect. The texture is
light and fluffy.

I prefer to brown them in the toaster oven.
Using a bowl or mug for a mold, these also make
great GF Crumpets when slit in half and toasted.

Using a microwavable (or oven-proof) bowl as a mold,
you’ll also get dome shaped burger or sandwich buns.

Don’t exceed 3/4″ depth of batter, and slit cooled rolls
horizontally for the burger/sandwich buns in this picture.

 I get this yummy bread in a minute!
Even when I let it rise a little too long or not long
enough, or under-baked, it has never failed.
You can toast to further brown finished rolls in the oven
on broil, or in a toaster oven.

This instant batter can make a fancy, yummy, Challah for
Shabbat, using a braided challah mold either made of tin
or silicone. (Both molds Available on Amazon).

Pale color if Microwaved without browning in oven.

Cool for a few minutes, then enjoy, or
place wrapped cooled challah into freezer
container to freeze until needed.
Best served warm.

*If you are using yeast for Shabbat rolls,

You need to put the batter in greased molds.
Put a parchment circle in the bottom.

Fill only 1/2 (or less) of the mold or ramekin.

Cover batter with greased parchment paper.

Let rise 25 to 35 minutes in a warm place free
of drafts,
(I use the oven with the light on for warmth).

Bake at 350º until firm in appearance. 
Remove from mold and finish on a cookie
sheet until browned.

Just fill the mold 1/4 inch from the top.

Batter will be quite thick.

You can divide the batter to use different
add-ins or molds.

No Need to preheat the oven. Pour this batter into
a greased mold or bowl or ramekin. Give them 1 minute
in the microwave and check for doneness. An inserted
toothpick should come out clean.

If not done add time at 30 second intervals.

OR Oven Bake
Bake at 350º about 20-30 minutes until browned.

If not for Shabbat, these rolls above can also be made from
GF flour blends, of up to 3/4 oat or almond flour plus 1/4
tapioca starch, and baking powder without yeast for leavening.

About the Sabbath Hamotzi Challah:  (Hamotzi blessing
challah is required to be more than 50% of one of the biblical “5 grains.”

To be Gluten-Free Sabbath Challah oat flour is required . (The 4 other
grains are not gluten-free).

If you cannot find Oat Flour, simply Make Your Own
It is exceptionally economical.

 Challah for the Sabbath requires yeast instead of
baking powder. I was able to let the batter rise,
covered with plastic wrap or parchment, in a
pre-warmed oven for 30 minutes until they were puffy
looking but not double in size and not covered with air
holes.  Then I put the batter in two molds at a time
in the microwave for 2.2 minutes at 100%.

When I decided this is my go-to quick challah & roll recipe,
I bought this braided challah mold on Amazon. I could
see it took more batter than a mug’s worth to bake using
these big challah molds instead of ramekins, and longer than
a minute to bake them. So I baked them in the oven at 350°F
until they looked done and the toothpick came out clean.

Had I brushed them with egg and water when almost
done, and put them back in the oven for 10 minutes,
they’d have had a glossy brown crust.

I also put the microwaved ramekin muffins, (when
done), in the oven on broil to brown the tops.

Instead of baking in the microwave which doesn’t brown
them, I made all 4 at one time, in the oven for 30 minutes
at 350ºF  I did not preheat the oven so they would continue
to rise gradually while the oven heated and not need much
outside rising time.

Serve for breakfast warm, with butter, or with fruit spread.
Glaze or frost or sugar the tops, or mix in dried fruit or chocolate
chips to serve with afternoon tea,
For dinner rolls, add your favorite seasoning and a tbs. less sugar.

Because all items in microwaves absorb power, I cut off one
silicone mold from a sheet of 6.
I placed the greased and filled mold, batter-side-up, on a
microwave-safe plate.
Baking took 1 minute on full power in my microwave.
And here’s how they turned out using baking powder.

These ramekin muffins were browned under
the toaster oven broiler.

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