I am not ashamed to admit that many of my recipes are developed on a whim.
I think we’ve already discussed that I’m not big on planning. A tummy grumble, a gorgeous bowl of oranges, and some coconut were all I needed to start imagining these soft, rich rolls.
The following recipe was the result of my whim and I’m completely smitten. These Coconut-Orange Rolls made fast friends with a bit of apricot-pineapple jam and a steaming cup of tea.
Notes: Although these are just a bit sweet they easily accompany savory dishes (curried chicken salad here we come!) or make an awesome bun for miniature ham sandwiches (a kid favorite here).
- 1 1/4 cups brown rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 1/4 cup millet flour
- 1/4 cup ground golden flax (millet or sorghum flour will work too if you don’t have flax)
- 2 1/4 teaspoons or 1 packet active dry yeast
- 1 teaspoon sea salt
- 3/4 teaspoon xanthan gum (I use Authentic Foods for a corn-free variety) OR 1 teaspoon guar gum*
- 1/4 cup agave syrup or Lyle’s Golden Syrup
- 2 large eggs, room temperature
- 2 tablespoons olive oil
- grated zest of one orange
- 1/4 cup of fresh squeezed orange juice
- 1 cup warm coconut milk, unsweetened
- shredded, unsweetened coconut for sprinkling on rolls before baking
Makes 10-12 rolls.
Thoroughly grease a standard muffin pan and sprinkle with a bit of rice flour. Set aside.
In the bowl of your electric mixer fitted with the paddle attachment, slowly combine the dry ingredients. Add the wet ingredients and mix for 2 minutes on medium-high speed or until you have a batter-like dough (it will look like a very thick pancake batter). I have included a picture of what mine looks like if you’re curious. *please note that if you bake with guar gum, your batter will be thinner as it does not have as high a degree of viscosity as xanthan gum.
Divide dough between muffin cups with a spring-loaded, ice cream scoop (about 3 tablespoons each). Then with wet fingertips, gently smooth the tops down a bit to make the rolls more uniform. Sprinkle with a bit of the shredded coconut. Cover the rolls with oiled plastic wrap and let rise for 45 minutes in a warm place (80 degrees). I use the top of my pre-warmed toaster oven.
Preheat oven to 375 degrees.
When the rolls have risen 1/2 inch above the top of the muffin pans (about 45 minutes), place in preheated oven for 14-16 minutes. Rolls will be golden brown. Remove from oven and cool on a wire rack.
Serve warm. Freeze leftovers as soon as they cool to preserve freshness.