I learned about empty tomb rolls (aka resurrection rolls) this Easter. They’re delicious and fun to make. Kids love to make them because the center literally disappears. It makes a great science project as well. My husband and I enjoy their cinnamon flavor and biscuit texture. You have to try them!
Gluten Free Empty Tomb Rolls
A chewy hollow fluffy biscuit flavored with cinnamon sugar and melted marshmallow. A sweet treat known as gluten free empty tomb rolls.
Ingredients:
- Oil for pan (or gluten free cooking spray)
- 1/2 cup white (or brown) rice flour
- 1/2 cup cornstarch (or more potato starch)
- 1/4 cup potato starch (or more cornstarch), plus more for dusting
- 1-1/2 teaspoons granulated sugar
- 2 teaspoons gluten-free baking powder
- 1 teaspoons xanthan gum (or guar gum for corn-free)
- 1 teaspoon salt
- 1/4 cup (1/2 stick) cold unsalted butter, cut into pieces dairy free margarine of spread) (Earth Balance or Smart Balance)
- 1/3 cup hot buttermilk, heat to approximately 110°F (or dairy free recipe in the tips section)
- 1 large egg, lightly beaten, at room temperature
- 6 large gluten free marshmallows (Jet Puffed)
- 1-1/2 tablespoons unsalted butter, melted (or dairy free margarine) (Earth Balance or Smart Balance)
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions:
- Preheat the oven to 425°F. Oil a 6-cup muffin pan; set aside.
- In a large bowl, whisk together the rice flour, cornstarch, potato starch, sugar, baking powder, xanthan gum, and salt.
- Using a pastry cutter or two knives, cut the butter into the flour mixture until fine crumbs form.
- Pour the heated buttermilk into the dry mixture and stir for a short while.
- Pour the beaten egg into the dough and stir to thoroughly combine; set aside for 10 minutes.
- Scoop 1/4 cups of dough onto a moderately potato-starch-dusted rolling surface. Pat the dough pieces out to 5-inch circles.
- In a small bowl, combine the sugar and cinnamon. Melt the butter in a smaller prep bowl.
- Working one at a time, coat a marshmallow with butter and roll in the cinnamon-sugar mixture. Place in the center of a dough circle and fold the dough around the marshmallow and pinch closed as you bring up each piece.
- Place each roll in the prepared pan. Bake for 12 - 15 minutes or until the marshmallow begins to bubble out of the roll.
- Remove from the oven and serve.
- Store covered at room temperature if you plan on consuming them within the next 24 hours. Otherwise, wrap individually and freeze.
Tips
*To make homemade buttermilk, combine 1-1/2 teaspoons apple cider vinegar with enough milk or dairy-free milk to make 1/2 cup. Set it aside for 15 minutes or until thick. If the milk does not become as thick as regular buttermilk use a little less than called for in the recipe.
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