Large Burger Buns

Large Burger Buns - Bronze V 70

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 bun 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.

Large Burger Bun Sliced - Bronze V 60

These buns freeze and defrost well and I like to pre-slice the buns 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

Ingredients
Yeast
310ml (1¼ cups) warm dairy free milk of choice
1 tablespoon (15ml) maple syrup
1 tablespoon (15ml) instant dried yeast
Dry
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
Wet
3 large eggs, at room temperature
60ml (¼ cup) light olive oil (I use this brand)
1 teaspoon (5ml) apple cider vinegar
Other
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 buns 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

10 responses to “Large Burger Buns

  1. Hi Elaine 🙂
    Yes, there has been a lot of trial and error….gluten and dairy free bread is a bit tricky to get right! However, perseverance eventually paid off. Thank you so much, I’m so glad you came across my blog too!
    Happy baking 🙂 x

  2. I came across your site. I made the breads but they fell back when I took them out of the oven. I did use water instead of milk. Do you think that could be the problem.?I have tried making it 4 time. I love that it’s not heavy it tasted like real bread. What am I doing wrong ?

  3. Hi Julie 🙂
    I’m sorry to hear the rolls collapsed as they cooled. I do apologise, I’ve just noticed when re-reading my introduction talking about what temperature the liquid needs to be to activate the yeast, that I’ve used the word water instead of milk. I think using water instead of milk would be affecting the outcome. I’ve only ever made this recipe with non-dairy milk, I use almond milk or a coconut almond blend. The milk contains protein, fats and sugar, which would contribute to the chemical reaction of the ingredients. Another possibility could be the type of yeast you’re using, I use instant dried yeast in this recipe.

    • Thanks for getting back to me. I want to try making it again tomorrow morning. What would you suggest can I use sorghum instead of millet?Can I use brown rice flour instead of white rice flour ? I sure wouldn’t want the bread heavy. What can I use instead of teff?

  4. I have not tried substituting any of the flours used in this recipe, because the flour ratio here has worked consistently well. Each gluten free flour and starch has their own unique flavour and they also impart different textures to a recipe.
    Brown rice flour is slightly grainer and heavier in texture compared to white rice flour. Millet flour gives the bread a lovely soft crumb as well as good structure. You could try to use all sorghum, but the texture of the buns will change. The sweet rice flour (aka glutinous rice flour) is very important in this recipe. This flour has a high starch content, and when mixed with liquid it becomes gelatinous and sticky, which is needed to thicken the batter. No teff flour is used in this recipe.
    I hope this info helps Julie….Happy baking! 🙂

  5. I have successfully used the following substitutions with a few of your recipes (especially the traditional hot cross buns) and loved the results (as have lots of other people!)
    Brown rice for sorghum, White rice for millet, tapioca for potato.
    I originally did it so that I wouldn’t have to buy the flours that I didn’t have, but have now also bought them to see what they turn out like when I make them as you have done!
    Thanks for the great recipes, I have given many people the details of your website!

    • Your comment has made my morning Aleesha! 🙂 xx
      I’m glad your substitutions worked out well in both recipes and your friends and family have also thoroughly enjoyed them too. You’re very welcome, lovely comments like these make recipe developing all worth while, and I also really appreciate you sharing my website with other people. 😀

  6. Gluten free breads are a new frontier for me. Most of my gluten free baking is centered around cookies, cake, and pie. I’m wondering about the amount of xanthan gum in your focaccia rolls and these burger buns.

    Since I am sensitive to xanthan gum, I use it sparingly. I’ve been using about 2 grams of xanthan gum for ever 220 grams of gluten free flour blends. I normally add 10 percent by weight of arrowroot as a binder. Given the small amount of sweet rice flour, I’m assuming its main purpose is to bind. So my question is do you think increasing the sweet rice flour and reducing the xanthan gum will produce a structurally sound bun?

  7. Hi Cate 🙂
    I have not tried reducing the xanthan gum or the flour ratios in this recipe, because the flour ratio here has worked consistently well. I don’t know if increasing the sweet rice flour would produce a structurally sound bun. I would love to hear your results if you choose make this recipe with your substitutions. Changing the flour ratios will also change the texture of the final product. And yes, I used the sweet rice flour to thicken and bind the batter.

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