Trying to make the perfect gluten free hamburger & hot dog buns so you and I can enjoy the true American grilling experience.
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!