Hamburger Buns!!!

I have found (and those I've chatted with have the same complaint) that all commercially available gluten-free hamburger buns are terrible.  My friend, Julie, told me I must do something about it and create a good gluten-free hamburger bun recipe. So, there was nothing to do but to create my own!  These have been a hit!  They taste just like homemade hamburger buns I used to make!  If you're wanting those tasteless, light and fluffy buns, these are not for you. but if you want lovely, homemade hamburger buns with lots of delicious flavor and a wonderful texture, the type you might find at a fancy restaurant, then these are for you!  They've gotten rave reviews from everyone who's been lucky enough to taste-test. They're SO easy, too! No mixer required! Enjoy!

*** You can also try my new Light and Fluffy Hamburger Bun Recipe - it makes lighter, fluffier hamburger buns, perfect for sliders!  ***

Hamburger Buns

Makes 5 normal-sized buns, but you can easily double to make 10.

Preheat oven to 400F.  Line a cookie sheet with parchment paper OR silicon mat.

Heat in microwave, about 45 seconds:

¼ cup milk (lactose-free works great)

Add in:

2 Tbsp butter

Combine in a separate bowl, and let rest a few minutes to foam:

¼ cup warm/hot water

2 Tbsp honey

1 ¼ tsp yeast

Mix together in a large bowl:

1 ¼ cup Kristin’s gluten-free flour mix

¾ tsp xanthan gum

¾ tsp salt

Mix together the following:

milk & butter mixture

yeast mixture

1 egg

Mix together the wet ingredients into dry ingredients.  You can mix by hand with a spoon. Use the back of the spoon to help smooth out the dough.

Form 5 even piles of dough on the prepared cookie sheet.  Use wet hands to smooth and shape the dough into hamburger bun shapes.  I prefer them a bit wider and flatter. 

Sprinkle top of dough with sesame seeds (optional)

Brush dough with melted butter (optional, but highly recommended)

I sort of threw these together and hastily flattened. You can easily smooth out the sides, too, so you have more neatly shaped buns. However, I rather like the made-by-hand look. ;)

Set cookie sheet in warm location to rise, 25-30 minutes.  The dough will have puffed up a bit, but won’t have doubled in size. 

Bake at 400F ~15 minutes, until nicely browned.  (Note: These will puff a bit while cooking, but not a huge amount)

Place buns on cooling rack to cool.

Slice, top with your hamburger (or use as a sandwich roll) and enjoy!

Yes, you can easily double the recipe!  They'll all fit nicely on a cookie sheet.