Kristis Soft Buns Gluten Free Recipes
KRISTI'S SOFT BUNS (GLUTEN FREE!)
After many, many months of head scratching, weeping, grinding my teeth and praying for salvation, I finally got this one right. This is my first official hamburger/sandwich bun that has been successful. I would think this would also make good hoagie buns, but might have to adjust baking times. Prep time includes rise time.
Provided by Kristi Waterworth
Categories Free Of...
Time 2h30m
Yield 6 buns, 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine pineapple juice and water. Add 2 tblsp brown sugar and all of the yeast. Stir to combine. If you put the yeast in too soon, the mixture will be too acidic and it will kill them, so be careful. Be sure your yeast is proofing before moving forward.
- Combine flours, starches and gums in the work bowl of your favorite mixer. Add salt, remaining brown sugar and 2 tblsp butter. Combine. Add egg and combine. Last, add yeast slurry and combine until dough starts to climb the paddle. Switch to your hook and knead for 8-10 minutes on medium.
- Using approximately 5 ounce portions, portion out your dough a piece at a time onto a floured work surface. Work just enough flour into each piece to be able to work it without it sticking to you and work each into a ball. Place the balls on a baking sheet or in a baking dish and squish them until the are about 1/2 the height of the "ball.".
- Cover with a moist towel and allow your buns to rise for at least 90 minutes. Set your oven to 350°F.
- Brush on remaining butter and sprinkle on any toppings you like. I like sesame seeds. Bake uncovered for about 50 minutes or until they are showing really nice color and both the tops and bottoms look done. Allow them to rest for 15 minutes to set their insides.
- Slice down the middle and have a sandwich. After all, you deserve one. :) These are also nice toasted.
Nutrition Facts : Calories 357.8, Fat 11.4, SaturatedFat 6.5, Cholesterol 60.7, Sodium 684.2, Carbohydrate 58.8, Fiber 2.8, Sugar 14, Protein 6.7
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