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, 1 separated white, butter, and sugar together.
- Add the flour to the bowl, then 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 375º. Line two rimmed sheet pans or cookie sheets with parchment paper.
- Heavily dust your work surface with flour. Transfer your dough to it using a bowl scraper. Dust the top of the dough.
- Clean your bowl scraper and use it to divide the dough into 10 equal portions.
- Wet the inside of a 4-inch round cookie cutter and place it in the corner of the baking sheet. Using your bowl scraper, transfer one portion of dough inside the cookie cutter. Wet your fingers and press the dough to shape it to the size of the cookie cutter. Lift up the cookie cutter and clean it with water. Don’t dry it.
- Repeat shaping the rest of the buns in the same manner, spacing them 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 out the edges of the buns by brushing up to the center. 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.
- 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 3 days or they may be frozen for up to a month and defrosted at room temperature.
- 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.