These sturdy, golden rolls are built for stuffing full of fillings, with a crackly crust that gives way to a soft, chewy interior. A quick rise and a second proof give the dough time to develop real structure, so each log bakes up tall with an airy, open crumb that won't collapse under sandwich toppings. A light brushing of olive oil before baking helps the crust turn deep golden brown and adds a subtle richness to every bite. Sliced open while still slightly warm, these are perfect for piling high with your favorite hoagie fixings. It's a solid option to keep in a gluten free bread rotation whenever a sandwich craving hits.
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Combine the warm water, yeast, and sugar in the bowl of a stand mixer (or a large bowl). Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
Add the bread flour, salt, and 2 tbsp olive oil to the yeast mixture. Mix on low speed with the dough hook for 2 minutes, until the flour is incorporated, then increase to medium speed and knead for 7–8 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl. If kneading by hand, turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
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