Probably the thing I miss most when eating gluten-free is a good bun. That bite you get when your burger or hot dog is wrapped in a soft, fresh bun is the best. Nothing ruins a backyard burger faster than a gluten-free bun that falls apart in your hands.
These Gluten-Free Hamburger and Hot Dog Buns were my answer. They’re soft, a little rich from butter and eggs, and sturdy enough for a juicy burger or a loaded dog. One batch of dough makes both: half shaped into round burger buns and half into long hot dog buns.
I adapted the recipe from Let Them Eat Gluten Free Cake, whose step-by-step video makes these buns easy to create. My main lesson was about the rise. I’ve found the biggest challenge in gluten-free bread is getting a good rise, so I add a bit more yeast than many recipes call for. Temperature and humidity in your kitchen play a part too, but extra yeast covers your downside, and I really like the yeasty flavor.
The dough rests in the fridge for at least 4 hours, ideally overnight, so plan ahead. The chilled dough is much easier to shape, and the long rest helps the flavor. For more of my favorite gluten-free breads, see 7 Gluten-Free Bread Recipes I Actually Bake.
Jump to Recipe
Why You’ll Love These Gluten-Free Buns
- They hold up. Soft but sturdy enough for a juicy burger.
- Two buns, one dough. Make burger buns and hot dog buns from the same batch.
- Make-ahead friendly. The dough rests overnight in the fridge, so the work is split over two days.
- Freezer friendly. Bake a batch and freeze them for cookouts.
Key Ingredients for Gluten-Free Buns
Bob’s Red Mill 1-to-1 Gluten Free Bread Flour
A gluten-free flour blend designed for yeast breads. For more on gluten-free flours, see my Ultimate Guide to Gluten-Free Flours for Bread Making.
Psyllium Husk Powder
Psyllium gives the dough stretch and the buns structure, so they don’t crumble.
Butter, Eggs and Milk
These make the buns soft, rich and tender, almost like a brioche.
Fast-Acting Yeast and Baking Powder
Plenty of yeast for a good rise and flavor, plus a little baking powder for extra lift.
How to Make Them
- Mix the dry ingredients in a stand mixer, then slowly add the milk, eggs and butter. Beat on high for about 5 minutes. The dough will be moist and soft.
- Let it rise in a warm spot until doubled, at least 2 hours, then chill at least 4 hours or overnight.
- Divide the dough in half. Roll half into tight balls and flatten to about ½ inch for burger buns. Roll the other half into a ½-inch rectangle, cut 6 pieces and roll each to about 6 inches long for hot dog buns.
- Cover loosely and let rise until about doubled, 30 to 90 minutes.
- Brush with egg wash and bake at 375°F for 15 to 20 minutes, until golden brown.
Tips for the Best Buns
- Don’t skip the chill. Cold dough is much easier to shape.
- Flatten the burger buns. Pressing them to ½ inch makes them rise up, not out.
- Find a warm spot for the rise. Gluten-free dough is slow in a cold kitchen.
- Cool before slicing. They finish setting as they cool.
A Little Bun History
The hamburger bun is younger than you might think. Walter Anderson, a co-founder of White Castle, is often credited with creating the first bun made just for hamburgers in the early 1900s. The hot dog bun’s origin is more of a debate, with stories pointing to German immigrants and vendors at the 1904 World’s Fair in St. Louis. Either way, the soft, sliced bun became an American cookout staple, and it’s exactly what I wanted to recreate gluten-free.
Serving Suggestions
- Burgers: beef, turkey or veggie, with all the toppings.
- Hot dogs and sausages: grilled brats with peppers and onions.
- Pulled meats: smoked brisket or pulled chicken.
- Breakfast: egg and cheese sandwiches on a toasted bun.
More Gluten-Free Breads to Try
- 7 Gluten-Free Bread Recipes I Actually Bake
- Gluten-Free Sub Rolls
- Gluten-Free Ciabatta Rolls
- Gluten-Free Honey White Bread
Final Thoughts
Don’t settle for a sad gluten-free bun at your next cookout. Make a batch of these the day before, and everyone at the table will want one. Let me know in the comments what you put on yours.
This recipe was adapted from Let Them Eat Gluten Free Cake.
The Recipe
Gluten Free Hamburger & Hot Dog Buns
Ingredients
- 3 1/2 Cups 1 to 1 Bread Flour
- 2 Tbsp Psyllium husk powder
- 1 Tbsp Sugar
- 1 3/4 Tsp Baking Powder
- 2 + 1 1/2 Tbsp + Tsp Fast acting dry yeast
- 1 Tsp Kosher salt
- 1 1/4 Cup Low fat milk
- 3/4 Cup Butter, softened
- 2 Whole Large eggs
Instructions
- Mix the dry ingredients in the bowl of a stand mixer using a paddle attachment. With the mixer running on low, slowly add the milk, followed by the eggs and the butter.
- Turn the mixer up to high and mix for about 5 minutes. The dough will be a bit moist and not firm like bread dough. Scrape the dough out of the bowl on to a surface and form into a rough ball.
- Cover the bowl with plastic wrap and place in a warm, dry area for at least 2 hours, or until at least doubled in size. Next, chill for at least 4 hours, but preferably overnight.
- Divide the dough in half and put one half to the side while working with the other half. Divide the dough into baseball sized portions and roll each portion into a tight ball. Place on parchment-lined baking sheet, spaced about 2 inches apart. Flatten each bun to about 1/2-inch thick so they rise up and not out. Cover with a towel.
- With the remaining dough, roll it out to a rectangle that's about 1/2-inch thick. Cut into 6 portions. Place each piece on its side and roll out to about 6" long. Place on a baking sheet and press down lightly until they are about one-inch thick.
- Now cover each of the buns with plastic wrap loosely and allow to rise until about doubled in size. It should look like a bun. This can take anywhere from a half an hour to an hour and a half.
- When the buns have finished their rise, preheat oven to 375° F. Make an egg wash by whisking one egg (can be an egg white) with a splash of water. Brush each bun until covered.
- Bake rolls for between 15-20 minutes. You are looking for a golden brown exterior and they should be soft but firm. Allow to cool before slicing.
- Serve and enjoy!
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