Gluten Free Sandwich Rolls ~ Recipe Redo

I’ve baked my recipe for Gluten Free Quick Rolls

Gluten Free Quick Rolls

many times for my daughter and she loves them for dinner rolls and small sandwiches or sliders.

We were looking for a good gluten free yeast sandwich bun to replace the store bought kind ~ these she finds dry and tasteless. Something hearty enough for burgers and bigger sandwiches.

We altered my gluten free quick roll recipe by adding yeast, some self-rising cornmeal and a little butter and used metal cookie cutters to shape them. Success! Try these, and experiment with your favorite gluten free flours and seasonings to personalize them.

Gluten Free Sandwich Rolls

Gluten Free Yeast Sandwich Rolls

Make a sponge/poolish of 1/3 cup brown rice flour, 1/2 cup room temperature water and 1/2 teaspoon active dry yeast; let sit, covered at room temperature for at least 2 hours or put in the fridge overnight. If using a refrigerated sponge, let come to room temperature before proceeding.

Place sponge in a large mixing bowl and add:

3/4 teaspoon active dry yeast

1/3 cup brown rice flour

1/3 cup potato starch

1/3 cup self-rising cornmeal

½ teaspoon salt

½ teaspoon Xanthan gum

1 tablespoon honey

1 large egg

1/3 cup warm milk or water, (just lukewarm, not hot)

1 tablespoon melted butter or olive oil

Use a mixer or spoon to mix the batter well. Add some freshly ground spices, seeds or grated cheese for flavor if desired (we folded in a couple of tablespoons of freshly grated Parmesan cheese).

Cover and set aside to let batter rest for 15 minutes.

Fill (about 2/3 full) 6 to 8 greased cookie cutters placed on a silpat lined baking sheet. You could also spoon batter into a greased biscuit, cookie cutter or muffin ring to shape, then lift the ring up.

Gluten Free Sandwich Rolls Rising

If you’re in a hurry or don’t want to use rings, simply spoon the batter into muffin tins fitted with paper cupcake liners.

Let the batter rise for about 45 minutes. In the last 15 minutes of rising, preheat your oven to 350 degrees Fahrenheit.

Bake for 12-15 minutes, until baked through and bottoms are light golden brown. Let cool completely before removing from rings and slicing. If rolls are sticking to the rings, simply go around the inside of the ring with a table knife to loosen.

For freezing, let rolls cool completely. Slice them in half and place a square of parchment between them to prevent sticking. Place rolls in a zip top freezer bag and store for up to one month. To serve, let frozen rolls come to room temperature. Or defrost on a paper towel in the microwave for one minute at low temperature.