Can you replace the all purpose flour with bread flour instead of using vital gluten?
Jessica Fisher
Yes, that’s a very workable option.
Jackie
Is there a way to make these using sourdough starter discard?
Jessica Fisher
I’ve not tested this particular recipe to use sourdough starter, but this post may help.
Tom Jones
Yes, just make as any other sourdough bread. Your discard is simply excess starter.
Tiffany V
I made this with 4 cups of unbleached all purpose flour and no vital wheat gluten and they turned out amazing. They were soft, yet firm. Yum yum yum.
Sarah
Perfect. Thank you, making this with unbleached flour and have no vital wheat gluten.
Mom to 10
Mari
Thank you! I was wondering about those changes myself!
Denise
Subs rolls – worked well , large will try 10 per recipe next time .
Did not use gluten .
Used spelt instead of whole wheat
Great recipe for burgers or subs
Jessica Fisher
Thanks for sharing how you adapted it for spelt, Denise. Glad to hear it was a hit!
Steph
Hi. In place of active dry yeast would you use 1 tbsp of bread machine yeast?
Jessica Fisher
Yes, that is fine.
Dane
Have you tried freezing before cooking?
Jessica Fisher
It’s not my favorite method, but it can be done. Just don’t let it rise. Freeze on a tray as soon as the rolls are formed. Once hard, bag them up. Allow to thaw and rise on a tray before baking.
Amanda
Could you make the dough the night ahead of time and cook for dinner the next night?
Jessica Fisher
You could. I sometimes have inconsistent results with rising when I do that. Alternatively, you could bake them the night before. They’ll still be good for a few days after baking. And you can freeze them for longer storage.
Kelly
What are you substituting for the sugar during your sugar fast? Honey? How much? Thanks!
Jessica Fisher
Typically an equal amount of honey. Unless it’s a lot of honey, then I adjust the liquid in the recipe a bit. For this, 3 tablespoons of honey is fine.
Karin
Greetings again! I had a few questions, and hope I can pick your brain. I made these yesterday and they were delicious, but denser than i thought it would be. From the picture though, the inside texture looks very similar. I made your meatball recipe with ground turkey, and your pizza sauce, and had myself a nice meatball sub! 🙂
I do not have a bread maker and had to do this by hand. I’m not sure if you have experience with hand kneading, but how do you know when you’re done? I feel like the dough never fully formed. I would knead, it would get sticky. I’d add flour, knead, sticky. I kept doing this (6 or 7 times), but the dough continued to absorb the flour like a bottomless pit. I just stopped at one point, out of fear of over kneading. Luckily, the bread was not tough whatsoever.
Perhaps this resulted in a denser bread? Or does a bread machine require using less flour than when making by hand?
Jessica Fisher
I think the extra flour is probably what contributed to the density. It’s true that hand-kneading will call for a little more. Since the bread machine kneads it in a non-stick pan, there’s rarely a need to add more flour. When I used to knead by hand, I would sometimes do it on a greased surface with oily hands. You could try that, though I have no idea if it will get you the result you want. I hope that helps!
Sarah Dickison
It takes 8 minutes to develop gluten, so you knead yeast based recipes for 8 minutes.
Mom of Ten
Ana
A months ago i discover your site. We love your hamburger or hot dog bread recipe. This weeked I serve my kiddos bread from the store and they refused to eat the bread. They only want homemade bread that you share in your site. Thanks for sharing these recipes
Jessica Fisher
It’s good, isn’t it? Thanks for sharing your success story!
Joanne T Ferguson
G’day Your rolls look wonderful today, true!
I have never used wheat gluten…is that like bread improver too?
Cheers! Joanne
Jessica Fisher
I’ve never used bread improver, so I don’t know. 😉
Rachel
Thanks for this recipe. I’ll have to try it out with my Bosch.
Melissa
Would the vital wheat gluten be with the spices or with the flour at Walmart?
It isn’t terribly expensive, but like Jessica said it most definitely does make a difference in the texture of the bread. I always have a box in my fridge!
Melissa
Thank you!
Claire
I am looking forward to making these. I haven’t mastered hamburger/hot dog buns yet, so this will be a good challenge 🙂 The rolls will give me a reason to make meatball subs 😀
Nia
The interesting thing about these rolls in the picture is the color. I’m using a bucket of flour that I mixed unbleached AP flour with organic corn flour at a 3:1 ratio and my breads come very close in color to the ones pictured above.
Alice
Can you replace the all purpose flour with bread flour instead of using vital gluten?
Jessica Fisher
Yes, that’s a very workable option.
Jackie
Is there a way to make these using sourdough starter discard?
Jessica Fisher
I’ve not tested this particular recipe to use sourdough starter, but this post may help.
Tom Jones
Yes, just make as any other sourdough bread. Your discard is simply excess starter.
Tiffany V
I made this with 4 cups of unbleached all purpose flour and no vital wheat gluten and they turned out amazing. They were soft, yet firm. Yum yum yum.
Sarah
Perfect. Thank you, making this with unbleached flour and have no vital wheat gluten.
Mom to 10
Mari
Thank you! I was wondering about those changes myself!
Denise
Subs rolls – worked well , large will try 10 per recipe next time .
Did not use gluten .
Used spelt instead of whole wheat
Great recipe for burgers or subs
Jessica Fisher
Thanks for sharing how you adapted it for spelt, Denise. Glad to hear it was a hit!
Steph
Hi. In place of active dry yeast would you use 1 tbsp of bread machine yeast?
Jessica Fisher
Yes, that is fine.
Dane
Have you tried freezing before cooking?
Jessica Fisher
It’s not my favorite method, but it can be done. Just don’t let it rise. Freeze on a tray as soon as the rolls are formed. Once hard, bag them up. Allow to thaw and rise on a tray before baking.
Amanda
Could you make the dough the night ahead of time and cook for dinner the next night?
Jessica Fisher
You could. I sometimes have inconsistent results with rising when I do that. Alternatively, you could bake them the night before. They’ll still be good for a few days after baking. And you can freeze them for longer storage.
Kelly
What are you substituting for the sugar during your sugar fast? Honey? How much? Thanks!
Jessica Fisher
Typically an equal amount of honey. Unless it’s a lot of honey, then I adjust the liquid in the recipe a bit. For this, 3 tablespoons of honey is fine.
Karin
Greetings again! I had a few questions, and hope I can pick your brain. I made these yesterday and they were delicious, but denser than i thought it would be. From the picture though, the inside texture looks very similar. I made your meatball recipe with ground turkey, and your pizza sauce, and had myself a nice meatball sub! 🙂
I do not have a bread maker and had to do this by hand. I’m not sure if you have experience with hand kneading, but how do you know when you’re done? I feel like the dough never fully formed. I would knead, it would get sticky. I’d add flour, knead, sticky. I kept doing this (6 or 7 times), but the dough continued to absorb the flour like a bottomless pit. I just stopped at one point, out of fear of over kneading. Luckily, the bread was not tough whatsoever.
Perhaps this resulted in a denser bread? Or does a bread machine require using less flour than when making by hand?
Jessica Fisher
I think the extra flour is probably what contributed to the density. It’s true that hand-kneading will call for a little more. Since the bread machine kneads it in a non-stick pan, there’s rarely a need to add more flour. When I used to knead by hand, I would sometimes do it on a greased surface with oily hands. You could try that, though I have no idea if it will get you the result you want. I hope that helps!
Sarah Dickison
It takes 8 minutes to develop gluten, so you knead yeast based recipes for 8 minutes.
Mom of Ten
Ana
A months ago i discover your site. We love your hamburger or hot dog bread recipe. This weeked I serve my kiddos bread from the store and they refused to eat the bread. They only want homemade bread that you share in your site. Thanks for sharing these recipes
Jessica Fisher
It’s good, isn’t it? Thanks for sharing your success story!
Joanne T Ferguson
G’day Your rolls look wonderful today, true!
I have never used wheat gluten…is that like bread improver too?
Cheers! Joanne
Jessica Fisher
I’ve never used bread improver, so I don’t know. 😉
Rachel
Thanks for this recipe. I’ll have to try it out with my Bosch.
Melissa
Would the vital wheat gluten be with the spices or with the flour at Walmart?
Jessica Fisher
Typically with the flour.
Brandette W.
I buy it at Walmart and it is usually next to the yeast by the flours. Here is a link to it, so you can see what the box looks like: http://www.hodgsonmillstore.com/en/baking-aids/vital-wheat-gluten-w-vitamin-c–71518-00810-001_group
It isn’t terribly expensive, but like Jessica said it most definitely does make a difference in the texture of the bread. I always have a box in my fridge!
Melissa
Thank you!
Claire
I am looking forward to making these. I haven’t mastered hamburger/hot dog buns yet, so this will be a good challenge 🙂 The rolls will give me a reason to make meatball subs 😀
Nia
The interesting thing about these rolls in the picture is the color. I’m using a bucket of flour that I mixed unbleached AP flour with organic corn flour at a 3:1 ratio and my breads come very close in color to the ones pictured above.