2 1/2 - 3 c of Jules Gluten Free Flour
1/3 c potato flakes
4 T powdered milk
1/4 c sour cream
1/3 c sugar
1 t salt
2 packages yeast (4 1/2 t)
1 c very warm milk (120 to 130 degrees)
1/4 c butter
1 large egg
1/4 c sugar
2-3 T butter
cinnamon
1. Mix 1 1/2 cups of Jules Flour with potato flakes, powdered milk, sugar, salt and yeast in a large bowl. Add warm milk, 1/4 c butter, sour cream, and the egg. Beat with electric mixer on low speed 1 minute scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough flour to make dough easy to handle. (It will be a bit sticky still.)
2. Place dough on a lightly floured surface. Knead about 15 times. Roll out as flat as you can in a rectangular shape. Pour melted butter, sugar and Cinnamon over dough. Roll dough starting with the long side. Pinch off end. Cut off about and inch thick and place on a pan.
3. Let rise about 30 minutes or until double. Bake at 350 degrees for 25-30 minutes. Frost immediately.
