Description
These Gluten Free Hoagie Rolls are incredibly soft, chewy, and wholesome, with a lightly crispy crust that stands up to any sandwich filling. The secret ingredient—quick cooking oats—adds a subtle nutty flavor and improves the texture, making them far superior to store-bought options. Whether for meatball subs or deli sandwiches, these rolls bring the bakery experience right to your kitchen.
Ingredients
1 1/4 cups warm water (heated to approx. 110°F)
1/2 – 1 tablespoon cane sugar
1/4 cup gluten free quick cooking oats (1-minute oats)
1 packet (2 1/4 teaspoons) active dry yeast (or instant yeast)
2 tablespoons extra virgin olive oil
1 1/2 teaspoons salt
2 3/4 – 3 cups gluten free all-purpose flour (plus extra for kneading)
— Optional Egg Wash —
1 egg white
1/4 teaspoon water
Instructions
1. Activate Yeast: In a large bowl, combine the warm water, cane sugar, quick cooking oats, and yeast. Let the mixture sit for about 8 minutes until the yeast becomes foamy and the oats soften.
2. Mix Dough: Add the extra virgin olive oil, salt, and the gluten free flour to the yeast mixture. Stir with a fork or wooden spoon until the ingredients are well combined and a dough forms.
3. Knead: Turn the dough out onto a lightly floured surface. Knead for about 8 minutes, adding small amounts of flour if the dough is too sticky, until it is smooth and elastic.
4. First Rise: Lightly grease the mixing bowl with oil. Form the dough into a ball and place it back in the bowl, rolling it around to coat the surface in oil. Loosely cover with a kitchen towel and let it rise in a warm place for 1 hour.
5. Shape Rolls: After the dough has risen, gently punch it down to deflate it. Divide the dough into 6 equal pieces. Roll each piece into a cylinder (hoagie shape).
6. Second Rise: Place the shaped rolls on a parchment-lined baking sheet, spacing them apart. Loosely cover again and let them rise for another 35 minutes until they have puffed up.
7. Preheat & Prep: Preheat your oven to 375°F (190°C). If using the egg wash, whisk the egg white and water together in a small bowl.
8. Bake: Brush the tops of the rolls with the egg wash (this gives them a golden, shiny crust). Bake for 20–22 minutes, or until the rolls are golden brown to your liking.
9. Cool: Remove from the oven and transfer the rolls to a wire rack to cool completely before slicing.
Notes
Oats: It is essential to use quick-cooking (instant) oats for this recipe. Their smaller size allows them to soften quickly and blend seamlessly into the dough texture.
Flour Amount: Start with 2 3/4 cups of flour and add more only if the dough is unmanageably sticky during kneading.
Yeast: If using instant yeast, you do not strictly need to let it sit for 8 minutes, but it still helps to soften the oats.
Storage: Store leftovers in an airtight container at room temperature for 2-3 days, or freeze for longer storage.
- Prep Time: 20
- Cook Time: 22
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 330
- Sugar: 3
- Sodium: 590
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 62
- Fiber: 4
- Protein: 6
- Cholesterol: 0