Sandwich roll recipe - bakes great, freezes great, tastes great!
April 28, 2008 by glutenfreesteve
I’ve been on the quest for a good hamburger bun recipe recently. Kate, over at Gluten Free Gobsmacked came up with a great hamburger bun recipe I need to try (once I get my butt in gear and get some millet flour!). I’ve adapted my yeast roll recipe to make some pretty darn good rolls, I have to say. Great for burgers, or just a turkey sandwich.
These freeze great, and are chewy and doughy like “regular” rolls. They’re light and airy and just a winner of a recipe. Either recipe, Kate’s or mine, I am sure you can’t go wrong. I was motivated enough again to snap some photos. Enjoy!
Sandwich roll recipe
1 1/4 cups water, 110 - 115 degrees
2 1/4 teaspoons yeast
3 Tablespoons vegetable or canola oil
3 large eggs, slightly beaten
3 Tablespoons honey
3 cups flour (I used 1 cup Featherlight and then 2 cups of Carol Fenster blend - see below for details on both).
1 Tablespoon xantham gum
1 teaspoon salt (I used to omit salt alot from recipes, but unless you are using salted butter in any recipe, I don’t omit. It adds good flavor and helps with the baking)
Preheat your oven to 250 degrees and then turn it off once it reaches that temp. Keep the oven door closed, as you want the oven warm so your rolls can rise in there.
In your mixing bowl, place your yeast and pour water over top. Let sit for five minutes so the yeast can start to foam.
Meanwhile, get two large cookie sheets ready by placing parchment paper on them (it’s that easy!). You can also combine the flour, xantham, and salt in a seperate bowl. Thoroughly mix with a whisk to combine dry ingredients.
After five minutes or so, once the yeast is foaming, add your eggs (slightly beaten), oil and honey and mix thoroughly on low. Gradually add the dry ingredients into the wet, and mix until well blended. Medium speed for three minutes should suffice.
Your dough, as with most gf doughs, will be very wet. Not like regular dough.
From here, you can either “pipe” the dough into roll shapes on the cookie sheets, using a ziploc bag with a corner cut off. Or, you can spray a 1/2 cup measuring cup with non-stick spray and scoop out the dough to “form” the rolls.
Place the cookie sheets in the warmed oven for 25 minutes to rise. What I do is then pull them out, let the rise as the oven preheats to 375 to bake. These will be VERY soft when you pull them out so be careful.
Lightly brush with egg wash (they are delicate!) and bake for 15 minutes at 375 until tops are golden brown.
Featherlight Flour - click here for info.
Carol Fenster blend - 1 1/2 cups sorghum, 1 1/2 cups potato starch (NOT FLOUR!) or cornstarch (I use corn starch), 1 cup tapioca flour. Combine all thoroughly and store in a dark, dry place.
Rolls after they have risen from the warm oven
Fresh from the oven!
Sandwich ready! Now where is that turkey breast and swiss cheese?!
GFS
OH MY - Those look so great!
I’m going to try to make those this week for sandwiches and burgers. Thanks, Steve. As always, you are a gem.
And our BBQ? I’ll bring the artichoke…you bring the buns, babe.
Kate, It’s a date!
These bad boys are rising in the oven as I type.
Thanks for the recipe, Steve. I have a wickedly long day tomorrow (12 hours at school - blech) and I needed something new to make the day fly by. These buns are looking like the perfect thing for my turkey sandwich.
Hey - do you know if high altitude vs. sea level cooking/baking requires more or less water? Just curious. Your description made me think I should have a much wetter batter than I have/had…but it still looks good to me.
xoxo
Kate
Those rolls look delicious!! Thanks for the blog comments, my doctor’s appointment went better than I could’ve imagined and I’ve had the blood work done and depending on the results may have the endoscopy too. And I’m already scheduled for a colonscopy. Fuuuun. It’s strange how the thought of invasive procedures is exciting… at least when you’re working towards feeling better!
Steve, these look great! I am so in love with your blog! Each time you post something new, it is something I have been looking for! I am good at GF meals, but I still havent gotten the science of baking down yet. You make life so much easier for me
I think those look amazing, and very simple. How do you store the extra rolls when they’re baked? I never know what to do.
Ginger, I usually keep a few in an airtight container (that are never really airtight, are they?) and then freeze the majority so I can pop one out at a time when needed). I know you can’t do sorghum but let me know if you try using another flour blend.
Thank you so much for sharing! I was diagnosed 6 months ago. I’ve got the bread and pizza crust down, now on to hamburger/hotdog buns.
When I saw this I did the mental head slap. This is the same formula for my gluten-free multigrain bread recipe. Just a different flour combination. Why didn’t I think of that? I’m dying to try these rolls. No more hockey pucks!
Can I say that I LOVE YOU! Well, ok, I at least I love your cooking! I haven’t had a burger on a bun for a year. I was moaning in joy. Wow… and YES! Fab recipe. I can’t wait to have a sandwich on the bun tomorrow. I had an egg and cheese sandwich for breakfast today
Juls
Juls - thanks for the comment and I am so happy I was able to help. Nothing beats a good cheesburger. And fries! Thanks for reading and leaving a comment. Let me know how the burger turns out!