I made these buns to be large enough to be able to fit in all the fillings you could possibly want to create a satisfying burger. They have a lovely homemade rustic appearance. The texture is wonderfully soft and they won’t crumble or fall apart. Ethan and I like to lightly toast the inside of the roll before making our burgers.
I always find that shop-bought burger buns are never big enough, not to mention they can be dry and crumbly. There’s nothing less enjoyable than trying to eat a burger and it decides to start falling apart. Then you’re left trying to grip wherever you can so everything doesn’t fall out.
These buns freeze and defrost well and I like to pre-slice the rolls before freezing. Once defrosted you can pop it under the grill and give the inside of the roll a light toasting. Allow it to cool first, before you add your choice of fillings.
There are a few things to keep in mind when making bread. Your oven, altitude and climate whether, it’s dry or humid, can influence your results. The main picture is of the buns, that I made back in March when the weather was still very warm. When you compare the picture below of the buns that I’ve made recently, you can now see the end result is different. It’s the same recipe, but much cooler weather. In the cooler weather I slightly flatten the buns on the tray before baking, as this helps them to spread and not become too high and round.
I was making the buns with lightly oiled bare hands, but discovered if I wore disposable gloves, it made shaping and rolling the dough a lot quicker and easier. You will still need to lightly oil the disposable gloves before you handle the dough. However, if you choose to use your bare hands, you will need to use about another tablespoon of oil.
Make sure you have all the ingredients at room temperature before you start making the bread. It is really important to have your milk at the right temperature 41C-46C (105F-114F), if your milk is too hot it can kill the yeast, and if it’s not hot enough your yeast will not activate. I’ve found I have more constant results by using my oven to prove the bread. I always put a bowl of water in the bottom of the oven, as this creates a warm but humid environment, which is perfect for bread proving.
For accurate cup measurements, I sift the potato starch before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed.
Makes 6 large buns
310ml (1¼ cups) warm dairy free milk of choice, I used almond
1 tablespoon (15ml) maple syrup
1 tablespoon (15ml) instant dried yeast
64g (2.3 ounces or ½ cup) tapioca starch
60g (2.2 ounces or ⅓ cup) potato starch
56g (2.0 ounces or ½ cup) almond meal/flour
50g (1.8 ounces or ⅓ cup) brown rice flour
50g (1.8 ounces or ⅓ cup) sorghum flour
50g (1.8 ounces or ⅓ cup) millet flour
44g (1.6 ounces or ⅓ cup) white rice flour
32g (1.1 ounces or ¼ cup) sweet rice flour (aka glutinous rice flour)
1 tablespoon (15ml) xanthan gum
1 teaspoon (5ml) salt
3 large eggs, at room temperature
60ml (¼ cup) olive oil
1 teaspoon (5ml) apple cider vinegar
Extra oil for oiling hands approx. 15-30ml or 1-2 tablespoons, depending upon whether you wear disposable gloves or not
1 large egg, lightly beaten for brushing the tops of the bread
Sesame seeds for sprinkling
Preheat the oven to 75C (167F) and place about 2 cups of warm water in a bowl and place it at the bottom of your oven. Once the temperature has been reached, turn your oven off.
Line a tray with baking paper/parchment.
The temperature of the milk needs to be between 41C-46C (105F-114F). Add the maple syrup and yeast and give it a stir to combine. Allow it to stand for no longer than 7 minutes, so please set a timer! The yeast will be frothy and bubbly.
While you’re waiting for the yeast to prove, measure out the flours, xanthan gum and salt, sift them together and then set aside.
Using a stand mixer, fitted with the paddle attachment, add the wet ingredients to the bowl and pour in the yeast when it has finished proofing. Mix on a low speed to combine.
Continuing on a low speed, gradually add the sifted dry ingredients and keep mixing until well combined.
Scrape down the bottom and sides of the bowl with a spatula and then turn the speed up to medium and beat for 4 minutes.
Pour the extra oil into a small bowl.
I use a kitchen scale to weigh out the dough. It is important that you lightly oil the surface of your scale otherwise the dough will stick. Although the dough is slightly sticky, it is still pretty easy to work with, as long as your hands are lightly oiled. Using an ice cream scoop, dollop just under 3 level scoops of dough on top of each other and lightly press it down, so it doesn’t topple over, (each ball of dough should weigh approx. 155g or 5.4 ounces).
Put on the disposable gloves (if using) and lightly oil your hands before picking up the ball of dough. If you’re using bare hands, please be aware this does take a little time and patience. Roll it into a smooth round ball, and if you happen to feel or see any dry areas just rub a little oil into it, then place it onto the prepared tray. The buns may need a little more smoothing over once placed on the trays. Leave about a 6cm gap between each of the buns. Continue the above method with the remaining dough.
Place the tray in the oven and allow the dough to prove for 20 minutes. Remove the tray and the bowl of water from the oven and turn the oven to 160C. Lightly egg wash the tops of the buns and sprinkle over the sesame seeds. The buns will continue to rise a little more while the oven is reaching the set temperature.
Bake for 25 minutes until they are lovely and golden in colour. Immediately transfer the rolls to a cooling rack and allow them to cool completely before cutting.
These burger buns will last a couple of days in an airtight container, either stored in the pantry or the refrigerator. Or you can pre-slice them before wrapping in plastic wrap and putting them in the freezer. I find placing the wrapped rolls in an airtight container protects it from frostbite.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8