Gluten-Free Danish Rolls

1 ½ c. + 1 T Baking Flour Blend
2 ½ T sugar (optional)
1 ½ tsp baking powder
3 T margarine/butter melted
½ tsp salt
½ tsp vinegar
1 c. warm water
1 tsp sugar
1 egg plus 1 egg yolk (room temp)

In small bowl combine warm water, 1 tsp sugar and yeast. Set aside until yeast is dissolved and bubbly.
In medium mixing bowl combine flour, baking powder and salt. Mix with fork until blended.
In large mixing bowl mix eggs, sugar, vinegar and cooled, melted margarine. 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 T jam or desired filling in center of each round for Danish Rolls.
Or, put in muffin pans for dinner rolls.
Let rise until double. Bake at 350 degrees for 20 to 25 minutes for muffins and about 20 min for Danish rolls until lightly brown.

Icing
4 oz. cream cheese
½ tsp vanilla
¼ cup softened butter
1 c. powdered sugar
Mix until smooth.
The fun thing about this recipe is you can do all sorts of things with it. In large muffin pan layer a butter, cinnamon & sugar mixture to make cinnamon rolls. Or let it rise on a cookie sheet until high enough to enable you to cut it and use it as a bun.

This recipe can easily be doubled.