Focaccia Rolls
You'll need six 4-inch ring molds for this recipe to make the perfect bun shape. These are fun to make and serve.
INGREDIENTS | SERVES 6
- 1 recipe Focaccia
- 2 tablespoons cornmeal
- ½ teaspoon coarse salt
Prepare Focaccia through step 2. Then set aside dough. Spray six 4-inch ring molds with nonstick gluten-free cooking spray and place on a parchment paper–lined baking sheet.
Preheat oven to 375º F. Sprinkle cornmeal on the sides of the molds and on the parchment paper.
Spoon dough into the molds; sprinkle with coarse salt. Let rise for 20–30 minutes, and then bake for 9–10 minutes or until set.
Carefully remove molds, and bake rolls for 5–8 minutes longer until light golden brown and set.
Let cool on wire racks, then cut in half and use for sandwiches.
Calories: 207.75
Fat: 5.01 grams
Saturated Fat: 0.73 grams
Carbohydrates: 37.90 grams
Sodium: 291.98 mg
Freezing Rolls
Most rolls and other baked goods will freeze very well. Let the rolls cool completely on a wire rack. If you try to freeze them while warm, water will condense on the surface and they'll be soggy. Place into freezer bags or hard-sided freezer containers. Label, seal, and freeze up to 6 months. To thaw, let stand on the counter for 1–2 hours.
