Hamburger Buns

 I ate a burger on a bun the other day for the first time in months. Don't get me wrong, "lettuce burgers" are good, but these buns were great. Like, amazingly delicious kind of great :)
And, surprisingly, not very hard to make.
Since first posting this recipe, I have felt that the buns from the original recipe were much too much bread. I made smaller, flatter buns recently, and the "bun to burger" ratio was perfect!

Hamburger Buns
Ingredients:
1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix
1 yeast packet (2 1/4 tsp.)
2 large eggs or egg replacer of your choice (I use Ener-G egg replacer powder)
1/4 cup oil 
warm water (per directions)
Now, on Pamela's website they give step by step instructions for how to make your own rings to shape the buns "properly" http://www.pamelasproducts.com/recipes/printrecipes/printhamburgerbun.html. I heartily disagree. I used a cookie sheet with parchment paper with GREAT results.


Use a heavy duty stand mixer with whisk attachment (not bread hooks), or start this off in your bread machine and remove once it has finished mixing.  In a 2 cup liquid measuring cup, measure oil, crack in eggs, and fill with warm water for a total of 2 cups of liquid. Add to dry mix and yeast, and beat with  mixer for three minutes on med/high.


Line a baking sheet with parchment paper. Plop the spoonfuls right onto your baking sheet and shape just slightly with wet fingers.  I make 10-12 large, flat buns from the regular Pamela's bread dough. Brush the tops of the buns with water (if needed) and sprinkle sesame seeds on top. Let dough rest for 1 hour.


Cover the tops with foil. Bake for 20-30 minutes at 350º. When finished baking set buns on a rack to cool. Slice down the middle and serve.

I think this recipe would make amazing crusty rolls for the holidays as well. Make 12 rolls instead of 6 and lower the temperature, as well as the baking time a bit. Maybe 20 minutes at 300º? If someone tries it let me know!!!