Gluten-free Burger Buns
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 ml water
- 2 Table spoons milk
- 1 tablespoon powdered milk
- 0.5 ½ cube fresh yeast or 1 pack dry yeast
- 18 g suar
- 4 g salt
- 40 g butter, soft
- 250 g flour, luten-free (Schär Bread Mix B)
- 1 teaspoon xanthan gum
- 0.5 ½ egg (s)
Also:
- 0.5 ½ egg (s)
- 1 tablespoon milk
- 1 tablespoon water
- possibly sesame, if desired
Print Recipe
Pin Recipe Instructions
- Make a yeast dough from the dough ingredients. It is best to knead with the food processor until the dough comes off the edge of the bowl and shines. If necessary, vary the amount of flour a little.
- The dough should not get too hot, as the yeast breaks at temperatures above approx. 50 degrees.
- Cover the dough with a damp cloth and let rise for about 1 hour.
- Then divide the dough into pieces of approx. 100 g - the amount given in the recipe makes approx. 6 rolls. Shape the dough into an even, round ball with lightly floured hands and then press it into a flat disc on a baking sheet lined with baking paper.
- The dough is relatively soft, so do not shape and press for too long.
- Cover the dough with a damp cloth and let rise for about 1 hour. You can also spray them with a clean flower sprayer and cold water.
- Whisk egg, water and milk together. After rising, brush the rolls with the beaten egg. This also keeps the sesame on the bun, which you can now sprinkle on.
- Put the buns in the oven preheated to 200 degrees top / bottom heat and spray again with the flower sprayer. Bake for about 16-20 minutes, until the surface is golden brown.
- Then let cool and either freeze for stock or use for immediate use.
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