Hamburger Buns – Regular and Gluten Free

 

I hope you enjoyed the recent July 4th “Burger Time” post. Now to share my recipes for hamburger buns. Today I will share a regular wheat version as well as a gluten free version.

Let’s start with the wheat version. First you want to find a good yeast bread recipe. Of course I’m going to use “My Favorite Yeast Bread Recipe”. Check out the link and pick your desired version: white flour or freshly milled whole wheat flour. Follow the directions for mixing and kneading and stop there. Once your dough has been kneaded, follow these simple steps for turning your beautiful dough into fantastic hamburger buns!

One recipe – Yields: 16 Hamburger Buns

Remove dough from your Ankarsrum stainless steel bowl and place on a floured board or rolling mat. Divide dough into 16 equal pieces. Place the smooth side of the ball of dough into the palm of your hand. With your other hand, begin rolling and folding the edges into the middle of the ball of dough, rotating the ball around in your palm until you form a nice round ball of dough. Place seam side down, smooth side up on your mat.

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Next, place each ball of dough onto a greased cookie sheet or baking stone. With your finger tips, flatten each ball. This will help keep the buns from rising too high and becoming too tall for your hamburger.

The Emile Henry Baking Stone is perfect for buns and rolls.
The Emile Henry Baking Stone is perfect for buns and rolls.

 

Snip each roll with scissors before rising. This will also help keep your bun from rising too high.

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Place in a warm oven (about 170°) and allow to rise 15-20 minutes or until double in size.

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Once risen, place in a preheated 350° oven. Bake 12-15 minutes or until the buns are just starting to brown on top. Brush with a little egg white wash* and sprinkle with sesame seeds if desired. Bake an additional 5 minutes or until golden brown.

Enjoy with your favorite burger!

*egg white wash: 1 egg white + 2 Tbsp cold water. Whisk together with a fork.

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Gluten Free Version

Gluten free baking with yeast is a bit tricky. Without the presence of gluten, your dough (which is actually a batter) has no elasticity which means the yeast has nothing to capture the gases it produces which results in a flat cake like product. To get a quality gluten free yeast bread, you have to manipulate the recipe with the addition of gums and starches.

I have tasted a lot of gluten free breads and I’ll be honest, I don’t really care for them. Most of the time they are dry and leave the feeling of saw dust in your mouth. I can confidently say this recipe is a winner and will be enjoyed by even the biggest gluten eater around. For the grain, I did freshly mill my sorghum and brown rice. I do find that using freshly milled flour, even from gluten free grains makes a HUGE difference in taste.

The reason the Anakrsrum works so wonderfully for gluten free is the gentle mixing action the roller and scraper provide. No dough hook out there can knead/mix a gluten free batter the way this mixer and roller/scraper can.

Click here to watch our Gluten Free Dough video.

Now, even after “kneading”, this dough will be more like a batter rather than a dough. You will need to bake it in something that has sides. There really isn’t a way to make free form gluten free anything. For these hamburger buns, I chose the 6 Well Mini Round Cake Pan by USA Pans. http://www.usapans.com/bakeware.html This entire bakeware line is wonderful. I personally own several pieces. I love that they are made in the USA and even better, completely non-stick so no need for yucky cooking spray.

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Even though it is a batter, you will let them rise in a warm oven and then bake as usual. Enjoy!

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Gluten Free Hamburger Buns

2 eggs

1/4 cup olive oil

1/3 cup honey

1 tsp. apple cider vinegar

2 tsp. salt

1 1/4 cup milk *rice, soy, almond or coconut milk may be used if there is a dairy allergy*

1 cup sorghum flour

1 cup brown rice flour

1 cup tapioca flour

2 Tbsp. instant yeast

1 Tbsp. xanthan gum

egg white wash and sesame seeds – optional

1 egg white + 2 Tbsp. cold water: whisk with a fork

 

Yield: 6 Hamburger Buns

 

Preheat oven to 170° degrees.

In a small saucepan, warm milk just slightly and set aside.

In a small bowl, combine sorghum flour, brown rice flour, and tapioca flour. Whisk together to remove any clumps. Set aside.

Using the stainless steel Ankarsrum bowl fixed with the dough roller and scraper, combine first five ingredients. Set the speed knob to a low/medium (about 2 o’clock) and mix until well combined. While still mixing, slowly pour warm milk into the bowl. Add half the flour, sprinkle in yeast and add the remaining flour. Mix together until combined. Set speed knob to about 3 o’clock, sprikle in the xanthan gum and set the timer for 1 minute. The xanthan gum will immediately change the consistency of the dough. When the timer runs out, the machine will turn itself off.

Using a 4 Tbsp (or 1/4 cup) ice cream scoop, place two scoops of dough into each well of the 6 Well Mini Round Cake Pan by USA Pan. Once pan is full, use a small spatula to spread dough evenly in each well.

Place in warm oven and allow to rise for 10-15 minutes. Gently remove from oven and increase oven temperature to 350° degrees. Once preheated, gently place pan in oven and bake 20 minutes or until tops are just beginning to turn brown.

Brush with egg white wash and sprinkle with sesame seeds if desired and bake an additional 3 minutes until golden brown.

Enjoy with your favorite burger!

*egg white wash: 1 egg white + 2 Tbsp cold water. Whisk together with a fork.

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Thank you Amanda from The Tale of an Ugly House for all the help with our July 4th post. Check out this amazing blog for decorating tips and fantastic DIY projects.

Published by

Ashley McCord

Ashley has personally used the Ankarsrum for over 20 years, receiving her very own as a wedding gift in 1999. Continuing in the foot steps of her mother and grandmother, she enjoys cooking and baking for her busy family. She has a passion for whole grains, clean eating, and enjoys making everything from scratch. In 2012, Ashley became the Product Manager for the Ankarsrum Original Assistent here in the USA.