- In a stand mixer, combine dry ingredients and mix; then add wet ingredients and mix with the paddle attachment, beat vigorously for 5 minutes
- Transfer to lightly oiled bowl, cover tightly and allow to rise (ideally about 1.5 in size) for 2 hours (or up to 24 in refrigerator)
- If refrigerating, remove dough and allow to come to room temperature for 2 – 4 hours before next step
- Divide the dough into 6 portions, apply some tapioca start to your hands and knead each roll, then shape into a cylinder for hot dogs or round for hamburgers. Keep in a pan so each holds its shape
- Cover and allow shaped rolls to rise for 45 minutes to 2 hours (1.5 their original size)
- Drizzle with oil or an egg wash and bake at 350 degrees for 33 minutes (or until inside reaches 190 degrees)
- Remove, cool and slice each bun!
Ingredients
- <ul>
- <li>315 grams gluten free flour blend</li>
- <li>1 tsp xanthan gum (omit if blend above includes it)</li>
- <li>75 grams tapioca starch (some additional for handling/kneading)</li>
- <li>1 tbsp instant yeast</li>
- <li>30 grams sugar</li>
- <li>1/2 tsp salt</li>
- <li>9 oz warm milk</li>
- <li>1 egg</li>
- <li>4 tbsp butter 9 melted/cooled</li>
- </ul>
Diet(s): Gluten-free
Categorized: Breads