With all the web surfing I do, one would think it's my favorite past-time. Some days it is, especially when I find recipes we can tweak to add to our home cookbook. The novelty of having a hamburger bun is now a reality. And I have to say they are delicious.
Being the first attempt, the recipe was halved to make 6 buns. We ended up making 12 thin ones & kiddo loved how skinny they were. Normally they eat sandwiches one layer at a time. With these skinny buns they actually ate their burger and sandwiches all together!
Yield: 12 buns
1 1/4-ounce package of active dry yeast (Red Star)
1 1/3 cup milk, heated to 115°F (or really warm to touch)
1 1/2 teaspoons plus 2 teaspoons of evaporated cane juice sugar
4 cups flour mix*
1 1/4 teaspoons non-iodized salt
1 egg, lightly beaten
4 tablespoons unsalted butter, cut into 1/2" cubes, softened
Light olive oil, for greasing
3 teaspoons sesame seeds
1 1/3 cup sorghum flour
1 cup white rice flour
2/3 cup brown rice flour
2/3 cup tapioca flour
1/2 cup arrowroot flour
Toss the leftover flour mix into your concoction jar.
In mixer bowl fitted with paddle, stir together yeast, milk and 1 1/2 teaspoons of sugar; let foam. If it's not foaming let sit for about 5 minutes for yeast to activate.
Stir in remaining sugar, flour, salt and egg. Mix on low speed until dough forms. Scrap down sides of bowl if needed. Replace paddle with dough hook; add butter and knead on medium-high speed until dough pulls away from sides of bowl. Transfer dough to an oiled bowl and cover with plastic wrap. Let rest in a warm place for about 2 hours. You can also put in fridge overnight, then pull out to warm up for the next step.
Divide dough into 12 portions and shape each into a tight ball. Place balls on parchment paper-lined baking sheet. Lightly brush balls with oil and cover loosely with plastic wrap. Let rise for 1 1/2 hours (even if pulled out of fridge).
Preheat oven to 400°F.
Uncover dough. Using a spray bottle of water, moisten dough and sprinkle each ball with 1/4 teaspoon of sesame seeds.
Bake for 18-20 minutes. Rotate buns once about 1/2 way through. Let cool.
Serve and enjoy!
Notes: A tip I've tried on other recipes to make this yeast-free is to substitute soda water for the yeast. I haven't tried it with this one to know if it works.
~recipe modified from Food People Want.