The gluten free hoagie rolls recipe above is seriously life-changing. I know, because I used to be that person who always opted for the salad when we’d go out to eat with friends, because I knew that I couldn’t trust the restaurant to have a gluten free roll that would actually taste good. And then I made these rolls, and my world changed.
These rolls are perfect for any picnic or outdoor gathering, because you can make them ahead of time and they don’t need to be refrigerated. Just shape them, cover them with oiled plastic wrap, and let them rise in a warm place until they’ve doubled in size. Then bake them for about 15 minutes and you’re ready to go!
I love using these rolls for sandwiches – they’re the perfect squishy texture for holding all of your favorite fillings. The best part is that now I can join in on the fun when my friends want to go out to eat, and I know I’ll be able to find a gluten free roll that tastes great. So why not give these Gluten Free Hoagie Rolls a try? Your friends and family will love them!
Ingredients Overview For Gluten Free Hoagie Rolls Recipe
Gluten Free Bread Flour
Gluten free bread flour is a great choice for this recipe because it gives the rolls a chewy, Subway-style texture.
Instant yeast is a fast-acting type of yeast that doesn’t require any pre-proofing and can be mixed directly into the dry ingredients.
Cream Of Tartar
Cream of tartar is a baking powder that helps to give the rolls a crisp crust and perfect flavor.
Don’t forget this ingredient – it’s important for balancing out the sweetness in the dough and giving it depth of flavor.
You’ll need lukewarm water to activate the yeast and help all of the ingredients come together into a nice, soft dough. It should be about 85-90°F.
Ingredients With Measurements
- 3 1/2 Cups (490 G) Gluten Free Bread Flour, Plus More For Sprinkling
- 2 Teaspoons (6 G) Instant Yeast
- 1 Teaspoon (6 G) Kosher Salt
- 3 Tablespoons (42 G) Packed Light Brown Sugar
- 1/4 Teaspoon Cream Of Tartar
- 1 1/4 Cups + 2 Tablespoons (11 Fluid Ounces) Warm Milk (About 95°F)
- 4 Tablespoons (56 G) Unsalted Butter, Melted And Cooled
Instructions For Gluten Free Hoagie Rolls Recipe
- In a large bowl or stand mixer, whisk together the gluten free bread flour, instant yeast, cream of tartar, and salt until combined.
- Add warm water, oil, honey (or sugar), and mix on low speed with your dough hook attachment (or spoon) until everything comes together and forms a soft dough.
- Turn the dough out onto a lightly oiled work surface and knead for about 5 minutes, or until it is elastic and smooth. Flour your hands as needed to keep the dough from sticking.
- Divide the dough into 8 equal pieces, and shape each one into a tight ball by tucking the edges underneath until all of the seams are hidden (this is what will give the rolls their nice dome shape). Place on an oiled baking sheet lined with parchment paper, leaving some space between them to allow for spreading while they rise.
- Cover loosely with plastic wrap (lightly sprayed with cooking spray) and let rise in a warm place until doubled in size, about 1-2 hours.
- Preheat oven to 375°F. Uncover the rolls, brush with egg wash (optional), and bake for about 15 minutes, or until golden brown.
- Remove from oven, brush with melted butter if desired, and transfer to a wire rack.
- Cover with a clean kitchen towel and allow the rolls to cool completely before slicing. Enjoy!
- If your dough seems too wet – add additional flour 1 tablespoon at a time until it is easier to work with.
- If your dough seems too dry – add additional water 1 tablespoon at a time until it is more pliable.
- If your rolls are not rising quickly enough– check that you are using active yeast and try letting them rise in a warmer place (such as near a heat source).
- If your rolls are over-rising– try letting them rise in a cooler place, or reduce the amount of yeast used.
If you don’t have gluten free bread flour, you can use all-purpose gluten free flour instead – just be aware that the texture of your rolls may be slightly different.
You can also use active dry yeast in place of the instant yeast, but you will need to dissolve it in warm water (about 105°F) for 5 minutes before using.
And if you don’t have cream of tartar, baking soda can be used instead – just cut the amount down to 1/4 teaspoon.
These Gluten Free Hoagie Rolls are best eaten fresh and on the same day they’re made, as they won’t stay quite as soft and fluffy after a few days. If you do have leftovers, store in an airtight container at room temperature for up to 3 days. They can also be frozen for up to one month. Simply thaw overnight in the refrigerator and reheat before serving. Enjoy!
These gluten free hoagie rolls are perfect for sandwiches and sliders – think BLT’s, Italian subs, chicken salad sandwiches, and more! Enjoy them with some potato chips and pickles on the side for a classic picnic lunch. They’re also great for making garlic bread, bruschetta, hamburger buns, and other fun recipes. Have fun experimenting!