My New Favorite Versatile Rolls

I'm always experimenting with my bread and rolls, tweaking a bit here, a bit there, until I find something wonderful.  These are something wonderful!  They're light, chewy, have a great texture but no nuts or seeds, and can be piped into whatever shape you desire!  I've made them as dinner rolls, sandwich buns (or bagels) and hotdog buns.  We've served them with butter, jam, ham & cheese, toasted with garlic butter, covered in condiments with sausages and hotdogs.  All have been delicious.   And, they travel well.  I've made them, frozen them sliced, then made sandwiches on the frozen buns that we brought on a car trip.  They worked perfectly!  One of my favorite versatile roll recipes. Enjoy!

Yummy rolls made for Canadian Thanksgiving.  I made them the day before, then heated them on a pan with a bit of foil on top just before serving - they were perfect! 

Rolls piped into bun-shape - great with sausages or hot dogs. 

Nice, airy, with a great texture thanks to the steel-cut oats and onion flakes

My New Favorite Versatile Rolls
Makes ~15-20 (depends on how you pipe them out)

Mix together and let rest 5 minutes:
1 3/4 cup warm/hot water
6 Tbsp honey
3-4 tsp rapid-rise yeast

In a mixer, combine dry ingredients:
2 cups tapioca starch
1 1/2 cup brown rice flour
6 Tbsp potato starch (not potato flour)
3-4 tsp xanthan gum
1 1/2 tsp salt
2 Tbsp dried onion flakes
1/2 cup GF steel cut oats (I like the Bob's Red Mill variety)

Add to dry ingredients and slowly mix, then beat at medium to medium-high speed 3 minutes:
yeast mixture from above
3 eggs (OR 2 egg whites + 2 eggs)
6 Tbsp oil (I love using avocado oil)

Scoop batter into a freezer ziploc.  Cut off a corner of the bag and pipe desired shapes/sizes onto 2 parchment-paper lined cookie sheets.

Spritz the rolls with a little bit of water and let rise ~30-40 minutes in a warm location.
Bake at 350 F for ~20-25 minutes, until they're a nice medium-brown color.

Remove from pans and let cool on wire racks.  These make perfect sandwiches, are great alongside soup, can be used as hot dog buns, taste nice with pulled pork, and taste great with cream cheese, like a bagel.

These are wonderful fresh!  I've also made them the day before, left them in a tupperware on the counter overnight, and they were good as new the next day.  Reheated with a bit of aluminum foil over-top, and you'll have perfect rolls for a dinner party.  They freeze well, too.  I like to slice them before I freeze them, so I can use them for school lunches. I've made sandwiches on the frozen buns that we took on a car trip, and they were perfect because the rolls aren't crumbly, which is ideal in a car!  Enjoy!

Rolls piped into bagel shape, leaving a little hole in the center.  They're great toasted with onions & chives cream cheese.   I use these for lunches with ham & cheese, or just warmed with butter. 

A yummy turkey & veggie sandwich made on one of the delicious rolls! 

There are many ideas about what a lobster roll should consist of - but in my personal opinion, it should be packed with meat and just a touch of other flavors that enhance the natural deliciousness of the lobster itself.  Whether you purchase ready-to-eat lobster meat or remove the meat yourself, this recipe will be loved by all.  I recommend making my gluten-free hotdog buns or light & fluffy hamburger buns, but you could serve this on any gluten-free (or gluten-filled if you're not sensitive) bun.  If you have leftover lobster salad, it's perfectly delicious mixed into a rich and creamy pasta sauce just before serving!  Enjoy!

Fresh lobster roll, ready to eat!

Lobster Rolls

Prepare a batch of Kristin's homemade gluten-free hotdog buns or light & fluffy hamburger buns (brush with butter before baking and you can skip the slice/toast and butter step if you prefer). 
Slice, toast and butter 4 buns.  Slice & freeze the remaining buns.

Rinse and dry:
Romaine lettuce (large leaves, not chopped)

Mix together in a bowl:
1 lb chilled lobster meat (mix of tails/claws chopped)
2 Tbsp mayo
3-4 tsp lemon juice
a few dashes of Tabasco Sauce
2 tsp fresh chives, finely chopped

It's a lovely, light salad - just enhancing the natural flavor of the lobster meat.

To assemble the sandwiches:
Scoop a generous amount of lobster into a large piece of romaine lettuce.  Place in one of your toasted, buttered buns.  Enjoy!!!

Yum!

Lobster Rolls Recipe by Successfully Gluten Free!

Kristin's Homemade Hot Dog Buns

It's that time of the year!  BBQ's are heating up! I wanted to see if my delicious hamburger buns would work equally well for hotdog buns and... yes, they do!  Yay!  The best part is, you can pipe them out onto the pan, like you would frosting or mini bagels, so they end up nicely shaped, just as you want them.  We found the taste perfectly compliments a hot dog or sausage.  We prefer eating the natural hot dogs and sausages (without nitrates/preservatives), many of which are gluten-free!  Enjoy!

Hot Dog Buns

Makes 8-10 buns

 

Preheat oven to 400F.  Line a cookie sheet with parchment paper OR silicon mat.

 

Heat in microwave, about 60 seconds:

½ cup milk (lactose-free works great)

Add in:

4 Tbsp butter, diced

 

Combine in a separate bowl:

½ cup warm/hot water

4 Tbsp honey

2 ½ tsp yeast (quick-rise or traditional)

 

Mix together in a large bowl:

2 ½ cup Kristin’s gluten-free flour mix

1 ½ tsp xanthan gum

1 ½ tsp salt

 

Mix together the following:

milk & butter mixture

yeast mixture

AND

2 eggs

 

Mix together the wet ingredients into dry ingredients.  You can mix by hand with a spoon. Use the back of the spoon to help smooth out the dough.

 

Scoop batter into a medium-sized Ziploc bag.  Cut a corner and pipe 8 – 10 hotdog buns onto the prepared cookie sheet.  If you aim to make each bun the size of a hot dog, they’ll work out well (since they’ll getting bigger during rising/baking).

 

Use wet hands to smooth and shape the dough if they’re not exactly how you would like them to look. 

 

Brush dough with melted butter (optional, but highly recommended)

Dough after being piped onto the cookie sheet.

Set cookie sheet in warm location to rise, 25-30 minutes.  (you don’t have to cover them during the rising process. Nice, eh?!) The dough will have puffed up a bit, but won’t have doubled in size. 

The dough after rising 25 minutes in a warm location.

Bake at 400F ~15 minutes, until nicely browned. 

Place buns on cooling rack to cool.

Slice, top with your favorite hot dog or sausages (or use as a sandwich roll) and enjoy!