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Hamburger buns recipe

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Ingredients

Adjust Servings:
260 g (about 2 cups) Bread Flour Blend
90 g (about ½ cup) Potato Flour
1 teaspoon Xanthan Gum
2¼ teaspoons quick-rising Yeast
3 teaspoons Baking Powder
1 teaspoon Salt
¼ cup (60 ml) Sunflower Oil
1 Flax Seeds Egg
1⅓ cups (320 ml) plus 2 tablespoons Hemp Milk or non-dairy milk of choice, warmed to 100°F (38°C)

Hamburger buns recipe

  • Serves 8
  • Medium

Ingredients

Directions

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The difference between hamburger buns and other breads is usually texture. This recipe adds potato flour (not to be confused with potato starch) to the Bread Flour Blend, and uses milk instead of water for a rich, moist crumb. But these buns aren’t just for burgers; use them to make your favorite sandwiches too!

Steps

1
Done

Line a large baking sheet with parchment paper.

2
Done

Mix together the flours, xanthan gum, yeast, baking powder, and salt in a medium bowl.

3
Done

Blend the oil, flaxseed egg, and 1⅓ cups (320 ml) of milk together in a large bowl, using a mixer on medium speed, about 30 seconds.

4
Done

Slowly add the dry ingredients to the wet ingredients and mix on medium-low speed until combined. Increase the speed to medium-high and beat for 2 minutes. Add up to 2 tablespoons of milk as needed, ½ tablespoon at a time, until the dough is pliable and clustered in the center of the bowl.

5
Done

Divide the dough into 8 equal sections. Use damp hands to form each section into a ball. Gently form each ball into a disk and place them on the prepared baking sheet, evenly spaced.

6
Done

Let the buns rise for 25 minutes in a warm, humid spot.

7
Done

Preheat the oven to 375°F (190°C). Allow the buns to rise for another 5 to 10 minutes while the oven preheats.

8
Done

Bake for 21 to 23 minutes, until the internal temperature is 200°F to 205°F (93°C to 96°C). Let the buns cool completely before slicing.

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Cornbread bites recipe
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Cornbread bites recipe

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