Small Batch Gluten-Free Sweet Rolls
Or  Buns

(4 *hamotzi Challah Rolls)

How to make 4 BIG dinner rolls FAST
in a challah mold,
OR 5 burger or sandwich
buns using a greased
5″ diameter bowl as a
bun mold

Dry ingredients:
½ cup tapioca, arrowroot, or potato starch
1 cup oat or almond flour (or any GF or all purpose) or Make Your Own
1/4 tsp salt
1½ tsp baking powder OR:
(add 1½ tsp. yeast instead of baking powder)

*For Hamotzi, one of the 5 biblical grains must
be used. But the only grain that is gluten free is
oat flour.

Liquid ingredients:
(Room-temperature)
1 tbs. coconut oil (or olive, or avocado)
3 tbs. unsweetened applesauce
½ cup non dairy milk (or water for Hamotzi 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,
1/8 tsp cloves
1/8 tsp nutmeg
1/8 tsp cardamom
1/2 tsp extract vanilla, almond, or orange or
1 or 2 tbs. frozen blueberries, chopped dates or
any dried chopped fruit, or chocolate chips.

If using yeast, Preheat oven for 1 minute,
at 350-F. to make a warm place for the batter
in the molds to rise.

Cover the batter in the molds with plastic wrap
or parchment paper.

Let the batter rise about 20 – 35 minutes,  or until
looking puffy, but not doubled.

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.

Bake in the oven at for about 25 minutes at
350-F until done.

If you are in a hurry, bake a couple of molds at a time
in the microwave on full power for 90 seconds, and
check for doneness. If the tops are still not firm,
add  20 seconds at a time and check again. Don’t
overcook. They dry out easily.

I have made hot dog bun shapes 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.
Never fill more than 3/4 full.

Use yeast or baking powder for leavening!
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 gluten free roll batter made in a silicone
bun mold

Here The Challah batter was used with cinnamon
and raisins added in a bun mold for a cinnamon raisin
bun.

The two glazed Buns were made using this batter in
silicone molds in the microwave for 1 minute each.
The taste and texture is light and 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. 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 or time
them 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).

This is the Pale color if microwaved without browning
under a broiler after microwaving.

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

*If you are using yeast for leavening rolls,

You need to put the batter in greased molds.
Just fill the mold up to 1/4 inch from the top.

Let it rise 25 to 35 minutes in a warm place free
of drafts. (I preheat the oven for 60 seconds at 350º-F
and shut it).

Then I leave the filled molds in the oven with the
light on to maintain warmth for the batter to rise.

Put a parchment circle in the bottom of a bowl.

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

Cover batter with greased parchment paper.

When risen and puffy looking, Bake at 350º-F until firm
in appearance. Test for doneness with a toothpick.
When cool, Remove from mold and finish on a cookie
sheet in the oven on broil, 5 minutes until browned.

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 60
seconds in the microwave and check for doneness.
An inserted toothpick should come out clean.

If not done, add time at 20 second intervals.

OR To Oven Bake:
Bake at 350º-F 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 Hamotzi Challah:  (For Hamotzi blessing
challah ingredients is required to be more than 50%
of one of the biblical “5 grains.”)

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

If you cannot find Oat Flour, simply Make Your Own
Grinding your oats is exceptionally economical.

You can put the batter in two Challah molds at a time
in the microwave for 2.2 minutes at 100%.

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. 

When I decided this is my go-to quick challah & roll recipe,
I bought braided challah molds 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 for 5 minutes 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 25 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, cream cheese, or fruit spread.

Glaze or frost or sugar the tops.

Or mix in dried fruit or chocolate chips and serve with
afternoon tea.

For dinner rolls, add your favorite seasoning and a
tbs. less sugar.

Because all items in microwaves absorb power,  it is
preferable to use only the size mold you need.

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 it took 1 minute on full power in my microwave.

And here’s how they turned out, using baking
powder for leavening.

These ramekin muffins were browned under
the toaster oven broiler.

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