(9 votes, average: 3.56 out of 5)
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This recipe produces very nice Italian sandwich rolls, of the kind you’d use to make traditional hoagies (grinders, sub sandwiches). A crisp, chewy crust and soft interior are perfect foils for meat or cheese, and hold up nicely to any filling. You can also serve these with a schmear of butter, for a great tea break.
These buns are called Kaiser rolls, when topped with sesame seeds or poppy seeds
This recipe makes about a six really large rolls, or a dozen smaller ones.
To get a perfect bun shape, you’ll want to buy what is called a muffin-top pan to make these, which will run you about 15 dollars online. You can also used greased cookie sheets.
1 package active dry yeast
2 1/2 cups warm water
1 1/2 tsp salt
3 1/2 cups Better Batter Gluten Free Flour
1/4 c cornmeal
, optional (for flouring the baking sheet)
1 egg white, lightly beaten with a Tbsp water
Optional, poppy seeds or sesame seeds
Ice cubes
Instructions
Preheat your oven to 450 degrees. Grease your muffin top mold or cookie sheet, sprinkling with optional cornmeal, and set aside.
In the bowl of your electric mixer, mix together the yeast and 1/2 c water and let sit for five minutes.
Add the rest of the water, salt, and flour and beat on high speed for five minutes.
Spoon the batter into the molds, smoothing the top with a spatula.
Spray with water (or wet your hands and shake them over the loaves a few times, and let rise for 15 minutes.
Brush the tops lightly with the egg and water mixture and sprinkle on the seeds, if desired.
Place into the oven, throwing about 4 ice cubes onto the floor of the oven as you do this. Bake for 20 minutes, at 450 degrees.
Turn the oven to 375 degrees and throw in about 4 more ice cubes. Bake for 10-15 more minutes.
The crusts should be golden brown and hard. Cool on a wire rack.
I tried these today and have found it difficult to determine when the roll is “done” in the middle. The first check seemed ok then when I opened it up, it was still sticky. Any suggestions?
HI,Kathy!
Did you allow the roll to cool completely before checking? Gluten free baked goods, especially breads, can tend to seem slightly underdone before they are cool. As they cool, the combination of moisture lost through evaporation and moisture encapsulated in the starches usually renders the correct texture. A solution for you: you may want to decrease the oven temperature slightly and increase the bake time. Alternately, you may want to decrease the size of the roll slightly. You may also try adding a bit less water – moisture requirements vary from region to region and depend on ambient humidity, storage method of flour, temperature, and altitude. Sometimes decreasing the moisture slightly is all that is needed.
I just made these, and they are truly the most amazing gluten free bread I’ve ever made! I think this recipe will significantly improve my relationship with sandwiches in the near future, and I will be trying many many more recipes from this site. Thank you so much!
I made these rolls last night an they were a big hit. We are originally from PA, so my husband and son love Philly cheese steaks! This recipe makes it possible for my guys to still have there favorite sandwich! Thank you so much!!!!
Recieved my flour today and this is the first thing I made with it. Man did it ever turn out GREAT. With the first batch I thought it would flatten out a bit as it cooked so I made them small, however it did not and it made for some small buns. But, it still tasted GREAT. Second batch I made wider and they look just like the deli buns. My daughter even begs to eat them plain. These are the best breads I have ever eaten (gluten-free or non). The entire family is raving over them. You rock, Naomi!
Thanks! so excited to see this comment!
I just made 6 of these tonight. Turned out fabulously!
GREAT!!
Naomi,
Thanks for going the extra mile and posting all these recipes. I just made the mater mix but haven’t tried it out yet….tomorrow.
I had a question on the oven temp. Do I need to adjust the temperature for my oven on the “convect” feature?
you may need to adjust your cooking time if you’re using convection – most of the time convection cuts cooking time by a few minutes. You can use the same minutes by cutting the temperature by about 30 degrees. Here’s a great site that explains conversion to convection:
http://www.gourmetsleuth.com/Articles/Cooking-Tips–Techniques-642/convection-cooking-adjustments.aspx
I tried these for the first time and this is a wonderful recipe. I brush a little garlic flavored oil on top (because we can’t have eggs) and they are heaven.
Thanks for such a fast, easy, and fantastically delicious recipe!
YAY!! you’re welcome <3
These are delicious!! I also had trouble figuring out when they were done and mine were a little sticky on the inside. I think I need to make them a little thinner, but I just sliced them in half when they were basically done and put them back on the baking pan doughy side up and let them cook a little longer. I toast them in the toaster oven, then add butter…delicious!!! THANK YOU!
You’re welcome! So nice to hear.
I tried this recipe and it was perfect!! You were right about letting them cool completely. I tried one out when the outside had cooled but a bit warm on the inside, and it was a bit moist than I liked. When I waited for the others to completely cool, they were great! My partner kept on saying “I can’t believe this is gluten free!”. Haha! Great recipe! Thanks!
awesome!! thanks so much for the kind posting
I made these this weekend and they were really good eventhough I forgot to put the ice cubes in the oven. Is that the reason why the cooked in 10 minutes??? Also, can this recipe be put into a loaf pan? Thanks, Janet
The ice cubes just help the crust steam (to develop that crispy exterior) – sounds like your oven runs a bit hot