This is a healthier gluten free and dairy free adaptation of Czechoslovakian Kolache that my Czech grandmother made that are like Danish pastries. They are made on Easter and holidays. Poppy seed or prune or other fruit fillings are used. You can also use nutella chocolate hazelnut or pumpkin pie filling or cranberry sauce for Thanksgiving. Cup For Cup gluten mix works most like flour & turns out the best of the gluten free mixes that I have tried, although it has milk powder & is not lactose free. Bella gluten free baking mix also works well.
Warm a cup of milk or cream in the microwave for 40 seconds to where it is not too hot to touch and add one package of active dried yeast and 6 tablespoons of sugar and add half cup of canola oil or melted butter. Mix ingredients together in large mixing bowl and cover with gluten free baking flour and knead. Cover with tea towel and let rise 3 hours on top of refrigerator.
Cut parchment paper to fit aluminum baking sheet or pan. Put 12 rolls with indentation in middle for filling on double insulated cookie sheet and coat with egg wash.
Make a filling using double boiler on medium heat. For Thanksgiving, add 1 package cranberries to one cup water and 1 cup cane sugar and 1 teaspoon cinnamon and 1 teaspoon pure vanilla. Stir occasionally until all cranberries have burst. Let thicken and cool for filling to set up.
Cream cheese filling; mix 1 package cream cheese with 1 teaspoon honey or light agave nectar and 1 teaspoon vanilla and blend until smooth.
Fill rolls with a teaspoon of filling.
Make egg wash by beating 1 egg with 1 teaspoon water and cover filled rolls with egg with your fingers.
Preheat oven to 375 degrees Fahrenheit and bake for 20 minutes or until golden brown.
If there is egg left over make an omelet by microwaving on 50% power for 1 minute 15 seconds in shallow dish.