Gluten Free Empty Tomb Rolls – Resurrection Rolls

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

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: Make 6 empty tomb rolls

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¬įF (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:

  1. Preheat the oven to 425¬įF. Oil a 6-cup muffin pan; set aside.
  2. In a large bowl, whisk together the rice flour, cornstarch, potato starch, sugar, baking powder, xanthan gum, and salt.
  3. Using a pastry cutter or two knives, cut the butter into the flour mixture until fine crumbs form.
  4. Pour the heated buttermilk into the dry mixture and stir for a short while.
  5. Pour the beaten egg into the dough and stir to thoroughly combine; set aside for 10 minutes.
  6. Scoop 1/4 cups of dough onto a moderately potato-starch-dusted rolling surface. Pat the dough pieces out to 5-inch circles.
  7. In a small bowl, combine the sugar and cinnamon. Melt the butter in a smaller prep bowl.
  8. 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.
  9. Place each roll in the prepared pan. Bake for 12 - 15 minutes or until the marshmallow begins to bubble out of the roll.
  10. Remove from the oven and serve.
  11. 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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