Hey everyone! I'm glad to be participating this week as a part of Weekday Supper with AmFam's Family Dinner Table series (check out this link for more information). This week is all about making dinners when you don't have a lot of time. Oddly enough, that's fitting for me this week, as I'm currently working a seventy hour week (work's busy at the moment). My greatest tip for making a quick meal during the week is to plan ahead. Whether that means making extra servings during meals on the weekend and reheating them during the week, or planning for short 20 minutes recipes during the week. The goal is to make something that's easy to store and reheat as needed.
This week I'm making a gluten free version of a recipe submitted to AmFam, Jackie Christenson's Hawaiian Sweet Rolls. The thing that drew me to the recipe is the use of the pineapple juice. It seemed like such an interesting way of adding some natural sweetness to a dinner roll. I deviated in my recipe by using gluten free flour.
American Family Insurance is having a “Share Your Recipe” sweepstakes for 6 weeks with a weekly prize is a $100 Williams-Sonoma gift card plus a grand prize of a $500 Williams-Sonoma gift card. For details visit:https://contests.amfam.com/
This post is sponsored by American Family Insurance. All opinions are my own.
Also, be sure to check out all the other #WeekdaySupper recipes this week!
Monday - Curious Cuisiniere - Oriental Burritos
Tuesday - Cindy's Recipes and Writings - Cinnamony Sweet Potato Muffins
Wednesday - That Skinny Chick Can Bake - Green Bean and Bacon Bundles
Active Prep Time 20 minutes
Inactive Prep Time 2 hours
Bake Time 15 minutes
1 tsp white sugar
1/2 C warm water
1/2 ounce active dry yeast
1 C Pineapple juice
1/2 C Milk
1/2 to 3/4 C white sugar (depending on your taste for sweetness)
1/2 tsp ground Ginger
1 to 2 tsp Vanilla (depending on your taste)
1/2 C Real unsalted Butter melted
6 - 8 C gluten free flour
6 - 8 tsp xantham gum
In a small bowl dissovle 1 tsp sugar and yeast in 1/2 C warm water. Let sit until frothy, about 5 to 10 minutes.
In a very large bowl beat the eggs, add pineapple juice, milk, suger, ginger, vanilla and melted butter stir until just combined. Add the Yeast mixture. Next gradually stir in enough flour to make a soft dough. Cover and let rise in a warm place for at least one hour or until more than double in size. You can push down and let rise a second time, if desired.
Push down the dough, then turn onto a well floured surface, kneading a bit. Pinch off some dough to form a bun.
Now, you could freeze the buns on greased cookie sheets, then put in a bag after frozen. To use later place the frozen bun balls in a well greased pan to thaw at room temperature until double in size (about 1 to 11/2 hours) Or, to continue for today's use, place your bun ball in a well greased pan, let rise until double in size (about 40 minutes)
Bake at 375 for 15 to 20 minutes or until nicely browned. Remove from oven and butter tops.