These are my latest favorite invention. Gluten-free bread dough needs to be softer/runnier than non-GF bread dough if you want a light, soft bread at the end, so it tends to make working with it rather tricky. As I've done in my bagel recipes, this recipe finds a work-around in piping the dough onto the pan in a swirl, adding fillings, then piping on the top! This way, you end up with an easy-to-make and delicious stuffed sandwich! These have gotten rave reviews from everyone who's tried them. They freeze really well, too. There are two options for flour in this recipe - one for a slightly denser more robust roll and another for a lighter, fluffier roll. Both have been delicious and happily eaten. Enjoy!
Ham & Cheese-Filled Rolls
Makes 6 large filled rolls
Line a cookie sheet with parchment paper or silicon mat. Preheat oven to 350F.
In a mixer with paddle attachment, combine the dry ingredients (you have 2 flour options, use Kristin's GF mix for a more robust, slightly denser roll, and the other flours for a lighter, fluffier roll - I tend to make the lighter, fluffier version):
2 tsp quick-rise yeast
1 tsp salt
and
3 cups Kristin's gluten-free flour mix + 1 tsp xanthan gum
OR
1 cup brown rice flour
1/2 cup white rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1/2 cup arrowroot starch
2 tsp xanthan gum
Add:
1 1/4 cup lukewarm water
1 Tbsp honey (or maple syrup)
1 1/2 Tbsp maple syrup (or honey)
4 Tbsp oil
3 eggs
1 tsp apple cider vinegar
Beat 3-4 minutes at medium speed.
Place batter in a ziploc freezer bag (make sure you use a high-quality freezer bag or it will tear as you try to pipe out your dough). Cut 1/2" off one corner.
Pipe 6 swirls of dough onto parchment-lined or silicon-lined cookie sheet. Try to use a little less than 1/2 the dough.
Fill each roll with the following, careful to leave a bit of space near the edge of the dough so it will seal properly when you pipe on the top: You can use more toppings than I have - I prefer less meat overall, but they'll work perfectly well with lots of ham piled on. I've made them both ways.
Slices of high-quality old cheddar cheese
Slices of ham
1-2 tsp ranch dressing on top of ham
Pipe swirls of dough on top, starting from the outside swirling inward, so you get the best seal. You can always wet your fingers to smooth any areas if you are worried you left gaps.
Place a cookie sheet upside-down on top of your cookie sheet to cover the rolls as they rise. (Put a bit of plastic wrap around the edges of the pans if they don't fit together well) Let rise ~45 minutes in a warm location, until puffed up. Bake at 350F for ~35 minutes, until nicely golden brown. Cool on wire rack. Enjoy!!!
I like to make these, slice them in half and freeze them in ziploc bags for easy lunches! They've quickly become a family favorite! Enjoy!
A roll made with the lighter flour mix (described in the recipe below).
A roll made with Kristin's Gluten-Free Flour Mix for a more robust roll.
Ham & Cheese-Filled Rolls
Makes 6 large filled rolls
Line a cookie sheet with parchment paper or silicon mat. Preheat oven to 350F.
In a mixer with paddle attachment, combine the dry ingredients (you have 2 flour options, use Kristin's GF mix for a more robust, slightly denser roll, and the other flours for a lighter, fluffier roll - I tend to make the lighter, fluffier version):
2 tsp quick-rise yeast
1 tsp salt
and
3 cups Kristin's gluten-free flour mix + 1 tsp xanthan gum
OR
1 cup brown rice flour
1/2 cup white rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1/2 cup arrowroot starch
2 tsp xanthan gum
Add:
1 1/4 cup lukewarm water
1 Tbsp honey (or maple syrup)
1 1/2 Tbsp maple syrup (or honey)
4 Tbsp oil
3 eggs
1 tsp apple cider vinegar
Beat 3-4 minutes at medium speed.
Place batter in a ziploc freezer bag (make sure you use a high-quality freezer bag or it will tear as you try to pipe out your dough). Cut 1/2" off one corner.
Pipe 6 swirls of dough onto parchment-lined or silicon-lined cookie sheet. Try to use a little less than 1/2 the dough.
Fill each roll with the following, careful to leave a bit of space near the edge of the dough so it will seal properly when you pipe on the top: You can use more toppings than I have - I prefer less meat overall, but they'll work perfectly well with lots of ham piled on. I've made them both ways.
Slices of high-quality old cheddar cheese
Slices of ham
1-2 tsp ranch dressing on top of ham
Dough piped onto the pan, then topped with high quality cheddar cheese.
Top cheese with ham, you can use more/less as desired. Then put a bit of ranch dressing on top of the ham.
Pipe swirls of dough on top, starting from the outside swirling inward, so you get the best seal. You can always wet your fingers to smooth any areas if you are worried you left gaps.
You can smooth out any spots that aren't completely covered by the dough to close any gaps.
Place a cookie sheet upside-down on top of your cookie sheet to cover the rolls as they rise. (Put a bit of plastic wrap around the edges of the pans if they don't fit together well) Let rise ~45 minutes in a warm location, until puffed up. Bake at 350F for ~35 minutes, until nicely golden brown. Cool on wire rack. Enjoy!!!
Fresh from the oven and transferred to a cooling rack. You can eat right away, let cool and then eat, or freeze for later.
I like to make these, slice them in half and freeze them in ziploc bags for easy lunches! They've quickly become a family favorite! Enjoy!
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