Italian or Kaiser Rolls - Better Batter Gluten Free Flour

Italian or Kaiser Rolls

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, […]

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 (17 oz or 482g) 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.

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55 Responses

  1. CatD

    Shouldn’t 3-1/2 cups flour be 461g? I was just looking at the French bread recipe and it calls for the same amount of flour but conflicting grams?? Also do you need to add a little bit of sugar to activate the yeast?

    • Naomi
      Naomi

      There should be enough carbohydrate in the flour to activate the yeast, but you can feel free to add up to a tbsp if you wish. US measuring cups can vary between 4 and 5 ounces per cup, so the weight of flour can vary between 396 and 491 g for this recipe without much problem. This recipe is one of our older recipes and as such used the 4oz per cup measure, for a total weight of 397g: in the years since I developed it, I’ve taken to using the lower amount of flour for most cooking and the higher amount of flour for breads. You may use 461 g and it shouldn’t hurt the recipe at all – it may even improve it. Let me know if you do!

  2. pymcat

    i just “discovered” better batter last week and today made the above rolls. first of all the velvet like softness of the mixed batter was unlike anything i’d seen… i made them in 6 muffin tops and good size and they rose beautifully but later discovered that they were still kind of doughy in middle.. maybe i should have made smaller buns in addition to decrease water but i am so impressed with this flour

  3. DGG43017

    I made these yesterday and put them in a muffin top pan…..they were amazing….better than any other bread recipe I have made and better than any rolls I have bought. They were so easy to make. 5 star recipe for taste and ease of making.

  4. bugsynana

    Hi
    For the past several months, I have been making these into “hamburger” size buns by putting them into my 4 1/2″ multi tart pan. They come out as the perfect hamburger or sandwich bun. But today I decided to try something else using this same dough recipe. So, I turned the dough into fantastic pizza crust and then into a wonderful Focaccia bread also. All I changed on the recipe was to added some spices to the raw dough like garlic powder, Italian seasoning etc and it came out perfect. This really is a serious all purpose dough. Thanks for the recipe:)

  5. megan

    Hi!
    I made this tonight and it turned out amazing. It was the best sandwich bread/roll recipe I have tried. I have extra rolls I plan to eat through out the week. Do I need to store the bread in the fridge?

  6. cuchi

    i been following this recipe in oder but my batter still looks like pancake mix does it has to look like that

  7. cinndew

    To make into a loaf.. Can you use a regular size bread pan and is the temp still 450 for 55 min??

  8. cmeintexas@gmail.com

    I received my flour today and the 1st thing I made today was the recipe for kaiser rolls. They were beautiful, nice golden color, nice height and I couldn’t wait to get a taste. I let them cool completely before slicing and image my disappointment when I sliced them and discovered they were a hollow shell!!! Do you have any ideas as to why they appeared so nice on the outside and then were such a disappointment inside?

    • Naomi
      Naomi

      sounds like you let the rolls over-rise – in a warm environment like texas this is pretty likely. How long did you let them rise? it may help to reduce your rise time to 15 minutes.

      naomi

      • cmeintexas@gmail.com

        Guess I’ll have to make another go of it. I let them rise for 15 minutes, they seem to have done their- puffing up while in the oven. I just got my stand mixer and it looked like the highest speed was to beat egg whites etc., so I only beat at medium speed, which seemed pretty fast for 5 minutes. Could this have made the difference?

  9. janetlnotar

    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

  10. funkydays

    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!

  11. wenhorne

    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!

  12. raisingallergykids

    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!

  13. 27julieh

    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?

  14. LJRich

    I just made 6 of these tonight. Turned out fabulously!

  15. angelikness

    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!

  16. Alex

    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!

    • Amber

      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!!!!

  17. kathy

    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?

    • naomi

      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.

      • sandie

        I, too, made these Kaiser rolls for the first time and waited for then to cool. Sadly, mine were gummy in the very middle. When you suggest decreasing the water at what increments? I want to try again before giving up but hate when it doesn’t turn out edible. Many thanks.

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