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
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.