Although this recipe is quick and easy, there is a trick to getting a light gluten free hamburger bun that will take a little practice on your part. Wetter gluten free dough creates softer bun, but makes it more difficult to shape the bread. With a little practice, you will get this step down.
Makes ten 4-inch buns
- 2 cups (488 g) warm milk at 100ºF
- 2 teaspoons active dry yeast
- 3 eggs, 1 separated
- 8 tablespoons (113 g) butter, melted and cooled
- ⅓ cup (67 g) sugar
- 4 cups (480 g) No. 1 jovial Gluten Free Bread Flour (now called jovial Multi-Purpose Gluten Free Bread Flour)
- 2 teaspoons salt
- ½ cup sesame seeds
- In a large bowl, beat the milk, yeast, 2 whole eggs, the separated egg white, butter, and sugar together.
- Add the flour and sprinkle the salt on top. Use a spatula to combine all of the ingredients into a very wet, loose dough. (The dough might seem a little lumpy, that’s fine.)
- Cover with plastic wrap and let rise for 45 minutes.
- Preheat the oven to 375ºF. Grease a muffin top pan or line a baking sheet with parchment paper.
- Deflate the dough by mixing with a rubber spatula.
- Scoop ½ cup of dough on the pan. Wet a pastry brush and use it to spread the dough to a 4-inch round, spacing the buns 2 inches apart.
- Beat the remaining egg yolk with 1 teaspoon of water. Brush the tops and sides of the buns with the egg wash, rounding and smoothing out the surface. Don’t be concerned with getting the dough perfectly flat on top because they will expand during baking.
- Generously sprinkle the top of the buns with sesame seeds. Cover the buns with greased plastic wrap and let them rise for 15 minutes.
- Bake for 25 to 30 minutes until golden around the edges and on the top, rotating the sheets after 15 minutes.
- Transfer the buns to a wire rack and let them cool completely.
- The buns will stay fresh in a sealed plastic bag for up to 2 days and refrigerated for up to 4 days.
- We recommend measuring the flour in grams to be as accurate as possible.
- You can make this recipe dairy free! We recommended replacing the milk with 1 cup of water and 1 cup of non-dairy milk, like almond or rice milk. We suggest you replace the butter with Spectrum all-vegetable shortening, for the best results and flavor.
- The added sesame seeds give the buns a nice flavor, poppy seeds would work nice too, or you can make them without. Other options might be a mix of herbs, like oregano, rosemary, thyme and red pepper flakes.
- If you are having a very hard time with shaping the wet dough, you can also line a 9 x 13-inch baking dish with parchment paper, leaving a little paper to hang over two sides. Transfer the dough to the dish, brush the top with egg wash, then sprinkle on the seeds. Bake for 30 minutes. Let cool in the pan for 5 minutes, then lift up the bread with the parchment paper and place on a wire rack to cool. Cut the bread into twelve 3 x 3-inch square buns.