Gluten-Free Garlic Parmesan Swirls

In a small bowl, place 2 tablespoons (16g) of the Gluten-Free Roll & Bun Mix and set it aside to use for the filling.  

To make the dough: In the bowl of a stand mixer fitted with the flat beater attachment or working with a flexible spatula in a medium bowl, combine the remaining mix with the included yeast packet. Add the water and olive oil or melted butter, and beat at medium speed for 1 minute, or mix by hand for 2 to 3 minutes, until the dough is smooth and tacky. Cover and let rest for 10 minutes. 

Using greased hands or a bowl scraper, fold the dough on top of itself five to six times in the bowl, then cover and let rise for 20 to 30 minutes, or until puffy.

To make the filling: While the dough is rising, in a small bowl, combine the reserved 2 tablespoons (16g) of mix, the garlic powder, onion powder, parsley, and salt. Add the melted butter and water and stir until evenly mixed, then set aside. The filling will look thin at first but will thicken into a soft paste as it sits. 

To assemble to swirls: Transfer the dough to a lightly greased work surface and pat it into a 12" square. Gently spread the filling evenly from edge to edge, then sprinkle the surface with the Parmesan and mozzarella. Roll the dough toward you to form a log. 

With a greased chef’s knife, cut the log into eight equal pieces (each about 1 1/2" thick), then place each onto a greased or parchment-lined baking sheet. (To cut clean slices, you can also use unflavored dental floss; see details in our blog post.) 

Cover the rolls and let them rise for 20 to 30 minutes, or until puffy. While the rolls are rising, preheat the oven to 375℉ with a rack in the center. 

Bake for 40 to 45 minutes, or until the rolls are well browned and reach an internal temperature of 212℉ when measured with a digital thermometer.  

To add the topping: Sprinkle the rolls with the mozzarella for topping and return to the oven for 8 to 10 minutes or until the cheese is melted, bubbling, and lightly browned. 

Remove from the oven, then brush the rolls with the olive oil or melted butter for topping. Transfer to a wire rack to finish cooling before serving. 

Storage information: Store leftover rolls in an airtight container in the refrigerator for 2 to 3 days; reheat before serving. For longer storage, freeze for up to a month.