I was reading an article today about how to sell a recipe without, well, selling it. So here’s my not-sell for this recipe: it’s a recipe for hamburger (or hotdog) buns. Everyone needs a recipe for buns, and this one is, er (not perfect, not delicious, scrabble scrabble for the right word…) ideal for meatball subs. Make this recipe today, and I’ll tell you how to make the meatball subs tomorrow. Don’t and I won’t. Deal?
White hamburger buns
From Easy Gluten-Free Baking
Obviously these can be hamburger buns or hotdog buns depending on how you shape them. I went for a happy medium, since you need buns that are wide enough but also quite long for meatball subs. They’re nice and crispy on the outside so they should hold their shape if you make them longer.
1 1/2 cups gluten-free flour blend
1 teaspoon xanthan gum
1 teaspoon sugar
Pinch of salt
Scant 1 cup milk, warm (about 40 C)
1 1/2 teaspoons vegetable oil
1 1/2 teaspoons dry yeast
1. In a large bowl mix together the flour, xanthan gum, sugar and salt.
2. In a small bowl whisk together the milk, oil, egg and yeast, until the yeast has dissolved.
3. Pour the wet ingredients into the dry, and stir until well combined.
4. Line a baking sheet with parchment paper. Spoon the dough onto the parchment into oblongs, 4 inches long by about 2 1/2 wide. Cover the tray with lightly oiled clingfilm and set aside in a warm place to rise for 45 minutes to an hour, or until nearly doubled in size.
5. Preheat the oven to 180 C about 15 minute before the rolls are done proofing. When ready, bake the buns for 18 minutes, or until brown on top.
6. Remove the buns from the oven and leave to cool completely on a wire rack before using.
Makes 4 largish buns.