If you follow me on Facebook, you will have seen these rolls before. This is my go-to recipe for lunch sandwiches, and I make a batch every couple of weeks.
They are the perfect texture, soft but not gummy inside. You can toast them or not, they are delicious either way.
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This recipe was adapted from the Better Batter website, with permission from my favorite Chef, Patrick Auger. Bet you’re not surprised to hear that!
Chef Patrick, who I consider to be “The Oracle” of gluten free baking created this recipe, and he knows my little secret. When I first started making these rolls, I couldn’t decide which flour to use! 🤔
I am a huge fan of Better Batter Artisan Blend. But I love their new Bread Flour too. So, to put my own spin on this recipe, I mixed the 2 flours together.

I used half artisan blend and half bread flour. And the flavor and texture of these rolls is SO good. The best of both worlds really.
Ingredients:
- 227 g. Better Batter Artisan Blend
- 227 g. Better Batter Bread Flour
- 35 g. sugar
- 12 g. salt
- 7 g. instant yeast
- 454 g. warm water
- 56 g. canola oil
- 2 tbsp. milk
- seeds (optional; I use sesame, poppy, everything bagel)
Preparation:
Weigh the ingredients (yes, even the liquid). Combine the water and oil in the bowl of a stand mixer. Whisk together the flours, sugar, salt and yeast in another bowl. Add the dry ingredients to the wet and mix with the paddle attachment. Then beat for 7 minutes on speed #2.
Scrape the dough down and transfer it to an oiled bowl. Cover and refrigerate overnight.
In the morning, the dough should be nice and puffy. Turn it out onto a floured cutting board.
Use a scale to portion the dough into 2.5 oz. pieces. If you measured accurately, you should have enough for 13 rolls plus a little bit extra for a bite size piece. Don’t throw it away, bake it up and use it for tasting!
Note ♪ You can make the rolls larger if you like. I find that 2.5 oz. is just the right size for me, something between a regular hamburger bun and a sandwich thin. Try it, especially if you don’t want to overdo it on the carbs.
Roll each section in flour to form a smooth ball, then flatten slightly with your palm.
Line a large sheet pan with parchment paper and sprinkle lightly with flour. As you form each roll, place it on the sheet pan leaving a little space in between.
When all the rolls have been formed, cover the pan with plastic wrap and let the rolls rise for 45 minutes. They will puff up but not double in size.
Preheat the oven to 475º. Brush the rolls with milk, and sprinkle with seeds (optional). I made a few each with sesame, poppy and everything bagel. Use your favorites!
Place the rolls in the oven and spray the sides of the oven with water to create steam.
Bake for 10 minutes, then lower the heat to 375º and bake for another 15 minutes.
Remove from the oven and transfer rolls to a cooling rack. Allow them to cool for at least 6 hours before slicing.
Remember that little baby roll? Time for a taste test!
How nice that these rolls do not have to be toasted.
But you can toast them if you like!
Notes ♪♫ The original recipe by Chef Patrick Auger can be found here. Of course, you do not have to combine the 2 flours together. I’m just showing you how I do it and I’m not kidding- the flavor is extraordinary. You will think you’re eating regular bread. And yes, gluten free flour can cost a few $$$, so be sure to use my Promo Code MGFC30 when you shop Better Batter, for 30% off your full price purchase!