Hamburger Buns (AR)

By IUPUI95

Dry ingredients can be mixed ahead and stored in plastic containers for future use. But do not add yeast until just ready to bake buns.

Ingredients

• 2 cups Bread Flour Mix "A"
• 1 1/2 teaspoons xanthan gum
• 1/2 teaspoon salt
• 1 teaspoon unflavored gelatin
• 2 tablespoons sugar
• 1 packet (1/4 oz.) active dry yeast granules (not quick-rise)
• 2 large eggs (room temperature is best)
• 3 tablespoons oil
• 3/4 cup plus 2 tablespoons skim milk (110 °F)

Preparation

Step 1

1) Lightly grease and flour (use plain rice flour) a six-bun hamburger bun pan (each bun form is about 4½ inches in diameter) or six 4½-inch pie pans. If you want slightly smaller and thinner buns, use a six-bun hamburger pan** and one 4½-inch pie pan. (if you are going to freeze the buns, make only six, since all bread shrinks a little in the freezer).

2) Mix eggs and Canola oil together in a small bowl and set aside.
Mix all dry ingredients in large bowl of electric mixer. Quickly add warm milk, egg, and oil to the bowl; mix until just blended. Scrape bowl and beaters and then beat at high speed for 3 minutes.

3) Spoon dough into each of the six (or seven) prepared bun forms (or pie pans). Carefully smooth and flatten top of buns with a butter knife. Cover and let rise in a warm place for about 30-40 minutes (or until has doubled in size).

4) Place shelf in center of oven. Preheat oven to 375 °F while buns are rising (do not use a convection oven because it will brown the buns too quickly).

5) Place buns in center of preheated oven. Bake about 15-20 minutes until buns have a hollow sound when tapped on top. (After 15 minutes, cover with foil if browning too quickly). Remove buns from oven and turn onto a rack to cool. Wrap well in plastic wrap and then foil. Store in refrigerator for up to four days or freezer for up to three weeks. To freshen, sprinkle with a bit of water, wrap in foil, and warm in preheated 350 °F oven.