One of the challenges of going gluten free in our family was learning how to recreate old favorites. It turns out that the foods we really missed weren’t fancy dishes, but simple food. For us, one of those meals is hot sandwiches on hoagie rolls.
Sandwiches were always a fast fix for a family meal and no one ever complained when served a hot sandwich with melted cheese. However, finding an inexpensive gluten free roll that everyone in the family liked, seemed to be an impossible challenge.
I played around with several of my bread recipes, tweaking an ingredient or two and came up with these rolls. They are soft while being sturdy enough to soak up au jus and not fall apart.
I love to use these rolls with thinly sliced leftover beef with sauteed green peppers and onions and melted mozzarella cheese. I use beef broth simmered with a couple tablespoons of our onion soup mix to make a delicious au jus to dip the sandwiches in. Click here for our onion soup recipe.
Hoagie Style Bread Rolls
Use these rolls with thinly sliced left over meat, sauteed green peppers and onions and melted cheese for a delicious meal that no one will recognize as leftovers.
In the warm water, add granulated sugar and yeast packets. Stir to mix well and then set aside to bloom. If your yeast mixture does not become foamy after five minutes, your yeast is bad. Throw it out and start over.
In the bowl of a stand mixer, measure out flour, milk powder, gum and salt. If your all purpose flour does not contain xanthan gum, add 1 tsp. of additional xanthan gum to the bowl. Blend on low until well incorporated.
In a separate bowl, whisk together egg whites, 2 tablespoons of cooled, melted butter and vinegar.
With the stand mixer on low, alternate adding egg mix and yeast mix to the dry ingredients until all are well combined.
Beat dough on medium-high for two minutes.
Divide the dough into six portions. Using very wet hands or hands sprayed with cooking spray, shape each portion into an oblong roll shape. Place on a silpat or parchment paper covered cooking sheet.
Brush rolls with the remaining 1 tablespoon of melted and cooled butter and then set pan in a warm area that is free from drafts.
Cover rolls loosely with a clean towel or plastic wrap sprayed with cooking spray and let them proof for 30 minutes or until almost doubled in size. Do not let them over proof.
Bake in a 400 oven for 20 - 25 minutes or until the internal temperature of a roll is 210 degrees. Use an instant thermometer placed into a roll to the bottom without touching the pan to ensure that the rolls are completely baked.
Remove cooking sheet from oven and remove rolls from sheet onto a cooling rack. When cool, slice and serve.
These rolls will store nicely for 2 - 3 days covered with a clean towel on your counter tops. If you wish to store them any longer, it is best to freeze them.
This Hoagie Rolls recipe is gluten free and vegetarian.