Traditional Hamburger Buns
CAROL J MANZER 09/255/2018 09/13/2018
I love these buns! They taste wonderful and turn out well except I usually burn the bottoms before they reach 212 degrees. I use English muffin rings on a parchment lined shiny cookie sheet. Would a darker pan make a difference? I can't find a muffin top pan around here. I made hot dog buns (same recipe) on a foil roaster with ridges in the bottom. They were dark all over but not burned.
Cat Russell 04/96/2018 04/07/2018
Came out beautifully on the first try! We just piped them onto a cookie sheet covered in parchment since we didn't have a special pan and it worked fine. We tend not to like things so sweet, so we left out the sugar and just went with the honey. We added an egg wash before sprinkling the sesame seeds (since that extra yolk was just sitting there). They didn't rise much before we put them in to bake, and then popped up on top so they looked like beautiful little mushrooms, and were easy to cut into two halves. The recipe makes 6 buns sized for regular pre-formed hamburger patties. Though they looked gorgeous, ours turned out dense, so I'm thinking next time they need more than the 20 min rise time before baking. They also have a bitter aftertaste -- from the cream of tartar? We may experiment with adding garlic and herbs to cover the aftertaste. Or maybe that's what the extra sugar is for? Anyway, this recipe is a great place to start fiddling around.
Betty 12/347/2017 12/14/2017
I tried these for the first time yesterday. There are two things I would like to point out. First, they are way too sweet, in my opinion. I'll try again with about a teaspoon, instead of a tablespoon, of sugar. Secondly, the amount of dough I had was enough for 8 or 9 buns, rather than six. I used my six-section pan and the rolls were HUGE! Next time, I'll use a half-recipe and see how many buns I get. I want to try your other bun recipes as well.
Theresa 11/330/2016 11/26/2016
I have always been a baker and love to make home made rolls and bread. I can tell you these are absolutely fabulous. They consistently turn out the same EVERY time. I will say it is absolutely necessary to check the internal temperature of the rolls. The 205+ is important as they are sometimes done in 20 minutes and sometimes they need a bit more time to reach the correct temperature. This is the reason for the perfect turnout each time. I use these for rolls with breakfast,burgers and sandwiches. These rolls keep for several days in a zip lock bag which is also a new experience. I have not tried them after freezing as they don't seem to make it that far. My husband said he could not tell they were gluten free.
Sarah 06/173/2016 06/22/2016
These are amazing! I omitted the milk completely and forgot the honey and they were still great! I froze the extras and even those were gone in 2 days! Finally a good bun for our burgers!
Lydia E. 04/96/2016 04/06/2016
AMAZING buns recipe!! I tried these at a friend's barbecue and could not believe they were gluten-free! Great soft texture. Took a bun home (wrapped in foil, stored in the fridge) and it still tasted good next day after warming in the toaster oven.
Patrick moore 02/57/2016 02/27/2016
I used this recipe substituting the sugar with extra honey. Club soda for what was recommended and used the substituted suggestion for yeast free. The buns turned out wonderfully
carol 05/121/2015 05/02/2015
What can I use instead of club soda?
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