Recipes

Sprinkle the yeast over the warm water in a small cup or bowl.  Stir and let stand for a minute or so.  Combine the milk, sugar, salt, butter and eggs in the bowl of a stand mixer.  Beat well to combine.  Stir in the dissolved yeast.  Add 2 1/2 cups of the GF flour and mix until smooth and well blended.  Add 2 1/2 more cups of the flour and mix until the dough becomes firm and has a rough shaggy exterior. Turn the dough onto a lightly floured surface and knead gently.  Let rest for 10 minutes.  Resume kneading for 8-10 minutes more , sprinkling with flour if the dough begins to feel sticky.  Place the dough in a greased bowl covered with plastic and place it in a warm place to rise.  Let the dough rise until it has doubled in bulk.  Punch down the risen dough before rolling.

Preheat your oven to 375°F.  Roll the dough on a lightly floured surface into a large rectangle, about 32×12 inches.  Brush the surface with the melted butter.  Combine the brown sugar, cinnamon and nuts and sprinkle it evenly over the buttered dough.  Beginning with the long edge, roll the dough up like a jelly roll.  Cut the roll into slices, about 1 1/4 inches thick.  It should make 24 slices.  Place the slices into buttered muffin cups, or into a baking pan.  Cover them and let them rise again.  Bake for 25 minutes or until golden brown on top.  Cool and enjoy.