Gluten-Free Danish Rolls

1 cup rice flour
1/3 cup potato starch
¼ cup tapioca starch
(or the equivalent Grandpa’s Kitchen Flour Blend)
1 ½ tsp baking powder
1 tsp Xanthan Gum
(if using the Flour Blend leave the Xanthan Gum out)
½ tsp salt
1 cup luke warm water
1tsp sugar
1 Tbsp active dry yeast
1 egg plus 1 egg yolk (room temperature)
1 ½ Tbsp sugar
3 Tbsp margarine melted
¾ cup jam

In medium mixing bowl combine flour, baking powder, Xanthan, and salt. Mix until blended.
In large mixing bowl combine warm water, 1 tsp sugar and yeast. Set aside until yeast is dissolved and bubbly.
To yeast mixture add eggs, 1 ½ Tbsp sugar and cooled, melted butter.
With electric mixer beat on low until blended. Add half of the flour mixture and beat on low until well blended. Stir in remaining flour mixture and beat until smooth.
Drop 6 or 8 rounds of dough on large greased cookie sheet. Place 1 Tbsp jam or desired filling in center of each round.
Let rise until double, about 20 minutes. Bake at 350 degrees for 20 to 25 minutes or until lightly brown.

Icing
½ cup powdered sugar
1 Tbsp butter
1 Tbsp milk to desired consistency

The fun thing about this recipe is you can make the rolls plain, cut them and use them as rolls. If the dough seems a little too runny add a little more flour.