A few things to remember: this dough is very soft but if the dough doesn't come together for you, add a little more flour. It's important to use the parchment paper to roll the dough, sushi style and it's really important to coat the parchment paper with extra rice flour. I use my trusty rolling pin (coated with rice flour) to gently roll out the dough. Because there is no gluten, don't expect the rolls to puff out like their cousins, but they will kind of rise/puff. The texture is denser, rich and redolent of pecans and maple.
This recipe is adapted from a book entitled Gluten-Free and Vegan Bread by Jennifer Katzinger. Thanks Jenn!
To make 10 rolls.