bonnie's hamburger and sandwich buns-gluten free

How To Make bonnie's hamburger and sandwich buns-gluten free

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  Cook's Note: Assemble all ingredients and read the recipe through before beginning. Do not substitute ingredients. This recipe works as written, and even small changes may or may not affect the outcome. Tools needed: Large baking pan for hamburger buns, small loaf pan for sub rolls, muffin rings, large scoop, instant read thermometer, parchment paper, kitchen spray, light, white tea towel, and a small amount of melted butter to brush on the buns after baking. Weigh your dry ingredients. If you use measuring cups, it can throw your recipe off by 1/4 to 1/3 cup! Too much flour can make gluten-free baked goods not rise properly. Always use superfine flours. If the flour is not superfine, pulse it in the food processor.
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  Prepare your pan. Use a large baking pan, line with parchment paper. Spray the bottom of the pan with kitchen spray. Place 8 English muffin rings on top of the parchment paper, spaced about a half inch apart. Spray with kitchen spray. Make a parchment sleeve for a small loaf pan and spray with kitchen spray.
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  DRY INGREDIENTS: Weigh and mix dry ingredients together, and set aside.
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  WET INGREDIENTS: Beat two eggs, add 2 tablespoons cider vinegar and 3 tablespoons grapeseed oil in your stand mixer's mixing bowl.
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  YEAST MIXTURE: Measure 1 1/3 warm water in a 2 cup pyrex measuring cup that reads 110 degrees, add 2 tablespoons sugar, whisk to dissolve, and then add 3 teaspoons active dry yeast, whisk again. Let the yeast sit about ten minutes until it forms a dome on top
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  MIX IT: Add about a cup of the Dry Ingredients to the Wet Mixture and mix on medium speed for about one minute, add the yeast mixture, and gradually add the rest of the flour mixture. Do not add extra flour or liquid. The dough will be super thick, glossy and sticky. Beat on medium speed for 5 minutes.
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  Scrape down the sides of the mixing bowl with a rubber spatula before setting it to rise.
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  LET IT RISE: (I pre-warm my oven by turning it on for a minute or so, and then turning it off) Cover the mixing bowl with your tea towel and place it in the oven.
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  Leave the oven light on. Let it rise for 30 minutes.
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  Remove the mixing bowl from the oven. Spray your scoop with kitchen spray, and scoop up some dough and place it in the greased muffin ring. The ring should be about 3/4 full. (You may decide you want to make thinner buns and fill them only half full. Then you will use the extra dough to make more sub rolls.)
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  Take a regular stainless steel serving spoon, lightly sprayed with kitchen spray, and use the back of the spoon to smooth the top of the muffin and push the dough to the inside edges of the ring. Repeat this process until all rings are filled and smoothed. Scoop the leftover dough into small prepared bread loaf pans, and fill them only about one inch deep. Smooth the top with the spoon.
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  Put the buns back in the warm oven, covered with the tea towel, to rise for the second time for about 20 minutes.
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  Remove the buns from the oven and preheat the oven to 350 degrees. Bake the rolls for about 25 minutes until they are nicely browned and the internal temperature reads 200 degrees. Take the temperature with the probe in at a slight angle to get a more accurate reading.
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  Remove the buns from the oven and let them sit in the pan for 10 minutes. Optional: Brush melted butter over the tops.
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  Remove the rings from the buns and transfer the buns to a cooling rack.
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  This is the sub or sandwich roll.
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  This is the hamburger I made. This bun is sturdy enough to handle any filling.
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  Hamburger bun cut in half. Note the texture. These buns are pliable, not dry or crumbly like most gluten-free baked goods.
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  Store the buns in the freezer in two ziplock bags.
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