Ingredients
-
260 g (about 2 cups) Bread Flour
-
90 g (about ½ cup) Potato Flour
-
1 teaspoon Xanthan Gum
-
2¼ teaspoons quick-rising Yeast
-
3 teaspoons Baking Powder
-
1 teaspoon Salt
-
¼ cup (60 ml) Sunflower Oil
-
1 Flax Seeds
-
1⅓ cups (320 ml) plus 2 tablespoons Hemp Milk
Directions
The difference between hamburger buns and other breads is usually texture. This recipe adds potato flour (not to be confused with potato starch) to the Bread Flour Blend, and uses milk instead of water for a rich, moist crumb. But these buns aren’t just for burgers; use them to make your favorite sandwiches too!
Steps
|
1
Done
|
Line a large baking sheet with parchment paper. |
|
2
Done
|
Mix together the flours, xanthan gum, yeast, baking powder, and salt in a medium bowl. |
|
3
Done
|
Blend the oil, flaxseed egg, and 1⅓ cups (320 ml) of milk together in a large bowl, using a mixer on medium speed, about 30 seconds. |
|
4
Done
|
Slowly add the dry ingredients to the wet ingredients and mix on medium-low speed until combined. Increase the speed to medium-high and beat for 2 minutes. Add up to 2 tablespoons of milk as needed, ½ tablespoon at a time, until the dough is pliable and clustered in the center of the bowl. |
|
5
Done
|
Divide the dough into 8 equal sections. Use damp hands to form each section into a ball. Gently form each ball into a disk and place them on the prepared baking sheet, evenly spaced. |
|
6
Done
|
Let the buns rise for 25 minutes in a warm, humid spot. |
|
7
Done
|
Preheat the oven to 375°F (190°C). Allow the buns to rise for another 5 to 10 minutes while the oven preheats. |
|
8
Done
|
Bake for 21 to 23 minutes, until the internal temperature is 200°F to 205°F (93°C to 96°C). Let the buns cool completely before slicing. |
