Gluten-free burger buns

Ingredients for 1 servings:

• 200 ml water
• 2 tbsp milk
• 1 tbsp milk powder
• ½ cube of fresh yeast or 1 packet of dry yeast
• 18 g sugar
• 4 g salt
• 40 g butter, soft
• 250 g Flour, gluten-free (Schär Bread Mix B)
• 1 tsp xanthan gum
• ½ egg(s)
• ½ egg(s)
• 1 tbsp milk
• 1 tbsp water
• sesame seeds, if desired

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

for 6 burger buns

Make a yeast dough from the dough ingredients. It’s best to knead it with a food processor until the dough pulls away from the sides of the bowl and is shiny. Vary the flour quantity slightly if necessary. The dough shouldn’t get too hot, as the yeast will deteriorate at temperatures above 50 degrees Celsius. Cover the dough with a damp cloth and let it rise for about 1 hour. Then divide the dough into pieces of about 100g each – the amount specified in the recipe makes about 6 rolls. With lightly floured hands, form the dough into an even, round ball and then flatten it on a baking sheet lined with baking paper. The dough is relatively soft, so don’t overshape and press it. Cover the dough pieces with a damp cloth and let it rise for about 1 hour. You can also spray them with cold water using a clean watering can. Whisk together the egg, water, and milk. After the rolls have risen, brush the beaten egg over the rolls. This will also help the sesame seeds stick to the rolls, which you can then sprinkle on top. Place the buns in an oven preheated to 200 degrees Celsius (400 degrees Fahrenheit) and spray again with a garden spray. Bake for about 16-20 minutes, until the top is golden brown. Then let them cool and either freeze for storage or use immediately.