Gluten Free Hamburger Buns and Rolls

We used to love the Everything On It Bagels back when we could have wheat, so I was determined to find a way to recreate that flavor with gluten free breads.  When I saw the recipe for cheese bread on the side of the Pamela’s Bread Mix bag, I decided to tweak the recipe and try to bring back our old favorite.  The result is a moist, flavorful roll that tastes great with Challenge Tuscan Butter, which is a blend of butter, olive oil, garlic and herbs.  I also use this recipe to make hamburger buns and sandwich rolls for French Dip or my mother-in-law’s wonderful Hot Ham and Cheese Sandwich recipe below.

1 19 oz. bag Pamela’s Gluten Free Bread Mix
2 eggs
1/4 c. oil
1 c. finely shredded cheddar cheese
4 T. butter, divided
Poppy Seeds
Dried minced onion
Shredded (not grated) Parmesan cheese

Prepare bread mix according to package directions.  After the dough has been in the mixer for two minutes, add 1 T. melted butter and cheddar cheese.  Continue mixing for 1 minute.
Rolls: Preheat oven to 200 degrees.  Grease muffin tins and use an ice cream scoop to drop mounds of dough in muffin cups.  (This recipe makes about 16 rolls, but I usually make 1 dozen rolls and 2 hamburger buns.)  With a wet spatula, smooth any rough edges, since the rolls will maintain whatever surface is present after they’re baked.  Melt remaining 3 T. butter in the microwave.  Sprinkle rolls with poppy seeds and dried minced onion.  Spoon melted butter over top.  Sprinkle with shredded Parmesan. Turn off oven and place rolls inside to rise for 50 minutes.  Remove from oven and preheat oven to 350 degrees.  Bake rolls for 25 minutes.
Buns: To make hamburger buns or large rolls for sandwiches, I use 12.5 oz. chicken cans (from Costco) that have been washed in the dishwasher and had the label removed.  (My can opener does not leave any jagged edges, so if yours does, you may need to file them down or go over the edge again with the can opener.)  Spray 8 cans with nonstick spray and divide batter evenly among cans.  Using the back of a wet spatula, spread out the dough and smooth the top so that there are no ridges.  Follow roll directions above.

Hot Ham and Cheese Sandwiches

Onion, poppy seed, cheese buns (or rolls, for mini sandwiches)
Thin sliced deli ham (we prefer Hormel Natural, which is nitrate free)
Sliced cheddar cheese
Mayonnaise
Butter or Challenge Tuscan Butter with herbs
Garlic salt (omit if using Tuscan Butter)


Carefully slice rolls horizontally, since the toppings tend to fall off each time these buns are handled.  Spread mayonnaise on the bottom half of bun.  Top with 4 or more rolled up slices of ham.  Place a cheese slice on top of ham.  Carefully butter the top half and sprinkle with garlic salt, if using.  Place top half on sandwich.  Wrap in foil and bake at 350 degrees for 15 minutes or until cheese is melted.

Both the rolls, buns, and sandwiches freeze well.  If freezing sandwiches, cut in half before wrapping in foil, and add another 10 minutes to baking time.