I love whipping together my normal hamburger buns - they're great since you can make them without a mixer. Sometimes, however, it's nice to be able to throw everything into a mixer and just turn it on. Here, you can do that very thing! These hamburger buns taste just as fluffy and buttery as the regular ones. I'm always looking for ways to simplify my cooking while keeping the wonderful taste in tact. This nails it! Enjoy!
In a mixer, combine:
Let rise, uncovered, in a warm location for 30-35 minutes. The dough will puff up a bit, but not double in size.
Bake at 400F for 15 minutes, until nicely browned. Remove to a cooling rack. Slice and serve!
Fresh from the oven and ready to eat!
Quick & Delicious GF Hamburger Buns!
Makes 10
Preheat oven to 400F. Line a cookie sheet with parchment paper OR silicon mat.
In a mixer, combine:
2 1/2 cup Kristin’s gluten-free flour mix
2 1/2 tsp quick/rapid-rise yeast
1 1/2 tsp xanthan gum
1 1/2 tsp xanthan gum
1 1/2 tsp salt
Add the following. Beat 3-4 minutes:
1/2 cup milk (lactose-free works great!)
1/2 cup warm/hot water
1/4 cup butter, softened/half melted
4 Tbsp honey
2 eggs
Add the following. Beat 3-4 minutes:
1/2 cup milk (lactose-free works great!)
1/2 cup warm/hot water
1/4 cup butter, softened/half melted
4 Tbsp honey
2 eggs
Drop 10 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)
Bake at 400F for 15 minutes, until nicely browned. Remove to a cooling rack. Slice and serve!
Leftovers? Yes, these freeze well! Just let them cool completely. Slice them all, then freeze in a freezer ziploc. I like to let them defrost on the counter in the ziploc to avoid any condensation issues. You can reheat your GF hamburger buns in the oven or on the grill, both work well. Enjoy!!!
Ready to eat!
Hi, these look great, although dairy is a no-no in our house. Would almond or soy milk work? How about coconut oil instead of butter? Thank you!
ReplyDeleteYes, almond, coconut or soy milk would work fine. I substitute coconut milk and almond on a regular basis in recipes since we are lactose-free if not dairy free (although there's very little lactose in butter, so we're fine with that). Coconut oil should work well, too. I find it acts slightly differently when baking, but when there are other fats, like eggs in this case, it works well.
DeleteThank you. I just saw this as I'm learning how to use my gmail account. Thank you.
ReplyDeleteGreat hamburger buns! I made these for my wife, she LOVED them! She ate one plain just out of the oven. I taste the bun that she was eating and I could not tell between the gluten and gluten free version (when fresh) we will have left over buns tonight and advise the (day old) results, Great recipe!!!
ReplyDeleteI'm so glad you enjoyed them! We just had some today, too. I often slice and freeze leftovers, as I find this makes GF bread taste the best as leftovers, although if you leave them out for a day and warm them a bit before serving, they'll taste good, too. They defrost perfectly, and you can easily warm them up in an oven or on the BBQ. I put a little butter on the sliced half thawed buns and put them on the BBQ today, which worked really well.
DeleteThese taste so yummy. However, mine didn't rise enough to slice. I am new to using yeast. Hoefully i'll get the hang of this soon. :))
ReplyDeleteGood luck! Yeast can be tricky - I find if the buns are rising in too cool a location, they can rise more slowly. If it's too hot, they rise too fast. And, make sure it's "quick or rapid-rise" yeast and not just active dry yeast. The active dry yeast cannot be mixed straight into the dough and requires an initial rise in warm water/milk before mixing into the dough. :) Good luck!
DeleteCan you freeze these for later? Would you freeze them before baking or par-bake them and freeze after?
ReplyDeleteHi Donna! Yes, these definitely freeze well. My recommendation (and what I've done): Bake them fully. Let them cool completely. Slice them all in half. Then just pop them in a freezer ziploc. You can let them defrost on the counter in the ziploc. This avoids any condensation issues while they defrost. They can be heated up briefly in the oven or on your grill before serving.
DeleteI only got 4 buns out of the recipe , as well as the dough is different texture than what it should be.
ReplyDeleteHmm.. sounds like maybe some ingredient maybe was missing. I’ve made these many many times, so definitely sounds like a measuring mishap. Good luck!
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