Probably the one thing I most miss is a good bun. That bite you get when your burger or dog is wrapped by a gluten baked bun is the best.
Jump to RecipeMy Gluten Free Hamburger & Hot Dog Buns are my first attempt at creating a gluten free version. I adapted my recipe from LET THEM EAT GF CAKE. Here is a second LINK to her youtube video for the recipe. The youtube video really provides a good step by step methodology making these buns easy to create.
ADD MORE YEAST TO YOUR BREADS
The primary comment I have about the recipe is the rise. This weekend, I worked on a new recipe for my most popular GF HONEY WHITE BREAD. What I have found when making gluten free bread that the biggest challenge is the rise. What came to me was to try and add more dry yeast than the recipe calls for. In so doing, you will get a better rise. I think I may be on to something. For these buns, the result was good but I wanted a better rise.
Now those of you that bake a lot, know that there are other factors that could have effected the result including the temperature in my house and the humidity among others. I think adding more yeast covers your downside. I also really like the yeasty flavor you get.
The cast of characters.
Developing the hamburger and hot dog buns.
The Gluten Free Hamburger & Hot Dog Buns.
Gluten Free Hamburger & Hot Dog Buns
Trying to make the perfect gluten free hamburger & hot dog buns so you and I can enjoy the true American grilling experience.
Ingredients
- 3 1/2 Cups 1 to 1 Bread Flour
- 2 Tbsp Psyllium husk powder
- 1 Cup 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
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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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