Burger buns are fluffy, tasty bread rolls often garnished with crunchy sesame seeds. Thanks to the protein of the eggs, these buns can hold their round shape and stay soft inside once baked.
Even when made with gluten-free flour, it is possible to get soft and puffy rolls, perfect to pair with your favourite patty, salad and chips. Check out here our vegan patty recipe for the perfect combo.
Usually, gluten-free bread is low in fibre because of the flour used in the recipes. You can enjoy delicious gluten-free burger buns without sacrificing fibre content by choosing flours such as buckwheat and sorghum flour (which contain up to 6g of fibre per 100g of product).
If you loved baking these burger buns why not to try our delicious focaccia recipe.
For 4 buns, preparation time 20 minutes, plus 2-3 hours for the dough to prove, cooking time 30-40 minutes:
- 200g gluten-free flour for bread making
- 30gr sorghum
- 30g buckwheat
- 40g chickpea flour
- 1 egg
- 100g milk
- 50g water
- 3.5 sachet of dehydrated yeast or 12g of fresh yeast
- 1 teaspoon of sugar or honey
- 40g oil
- 1 egg
- sesame seed
1 – In a large bowl, dissolve the honey and yeast in tepid milk and water (about 37° C) and place it in a draft-free place for at least 10 minutes. After this time, the yeast will be activated, producing foam on the surface. Meanwhile, beat the egg and mix the oil and a tablespoon of vinegar.
2 – In a large bowl, mix the flours and add the egg mix and yeast. Mix everything quickly, creating a smooth and soft dough. Leave the dough to rest in the bowl, covered with plastic wrap, in a draft-free place with a stable temperature. The oven turned off with the light on is usually a perfect place for leavening.
3 – After about 1 hour and a half, the dough will have risen. By handling the dough carefully, shape small rolls (about 130g each) and place the buns on a baking sheet lined with parchment paper, brush with beaten egg and leave to rise for about 30-40 minutes. When they have risen well, brush once again with beaten egg and garnish with sesame seeds. Bake for about 25-30 minutes at 200 ° C, or until your burger buns are completely cooked.
- If, after letting the yeast rest, it does not develop the froth on top, your yeast is no longer alive. This could have been caused by the milk being too hot or the yeast no longer alive. So, if this is the case, yeast from a sealed sachet can do the trick.
- Try black sesame seeds for a quirky little twist to these classic buns.
- The oven is perfect for letting the dough rise. With the light on, the temperature remains stable and reaches about 34 ° C (the oven temperature can change depending on the oven and external climate).
- Freeze the buns after cooking to keep them longer