If you are going to have a burger, it must be with good bread. But, who likes a burger with hard or rough bread. It has to be soft, buttery, delicious to give that extra kick to your burger, and most importantly, it doesn’t have to fall apart!
This is why I have developed this extra soft burger bun using the gluten-free flour blend that I have shown that works marvellously for bread. A nice thing about this bread is that it is egg-free!
Of course, this one will have a higher fat content than others to make it softer. Additionally, the baking has to be done rather precisely so the internal temperature of the bread doesn’t rise that much. If it does, the bread will not be as soft as it could be.
You will get around 6-8 buns (depending on how big you shape them). The nice thing is that if you have any left, you can either freeze them. Also, they make some really nice toasts 😉
As always, I recommend using a stand mixer with the paddle attachment to beat the dough, but still, it can be done by hand. Just make sure to mix everything pretty well!
The Softest Burger Buns
Course: MainCuisine: AmericanDifficulty: Easy6-8
buns1
hour30
minutesThese soft hamburger buns will transform your gluten-free burger experience!
Ingredients
450 g of my Gluten-Free Bread Flour Blend
12 g instant yeast (2 tsp)
20 g honey (2 tsp)
12 g salt (2 tsp kosher salt)
3 g cream of tartar (1/4 tsp)
100 g sour cream (1/3 cup)
150 ml warm water (2/3 cup) (105-110ºF / 40-43ºC)
150 g heavy cream (2/3 cup)
28 g unsalted butter (2 tbsp) (very soft)
Some more butter to brush the buns
Sesame seeds for sprinkling if you want
Directions
- Mix the warm water with the honey and yeast. Leave it still for around 5 minutes until you see it starts foaming. This means that your yeast is healthy and alive!
- Now, mix everything in a bowl! Use your stand mixer with the paddle attachment or beat it really well by hand. 5-7 minutes on a high speed in the mixer will do the trick. We want the dough to be soft and homogeneous.
- Prepare a baking sheet lined with parchment paper.
- Now, oil well your hands and start making balls of dough! Try to make the surface of the balls as smooth as possible. Divide the dough into 6 to 8 balls and arrange them in the baking sheet, well separated one from each other since they have to rise. If you feel that the dough starts to stick, put a little more oil in your hands (it helps to have someone to help you with that so you don’t make a mess in the kitchen 😉 )
- Cover the balls of dough with plastic wrap without tightening it so it doesn’t prevent the dough from rising (don’t stretch it, just put it loosely over the balls).
- Proof the dough in a warm and draft-free place for at least 1 hour until the balls double their size. (I use my oven preheated to 120ºF (45ºC), turn off the oven, leave the oven door open for 1 minute so it cools a bit, put the dough inside, close the oven door and leave the oven light on).
- Once they finished rising, take out the dough from the oven if you had it there and preheat it to 350ºF (180ºC). Meanwhile, softly brush the buns with melted butter.
- Bake the buns for 10 minutes.
- Take out the buns from the oven and lower the oven temperature to 325ºF (160ºC). Brush the buns again with butter and sprinkle the sesame seeds if you are going to add them. Make sure they stick to the butter!
- Don’t wait for the oven to lower its temperature, just place the baking sheet again in the oven and bake them for 10 more minutes. The internal temperature of the buns has to be 190ºF (88ºC) so they are ready and soft.
- After the buns reached that temperature, it means that they are fully cooked! If they are still a bit pale, turn on the broiler and leave them inside for around 3 more minutes until they have that nice golden brown. Be careful, don’t let them burn or overcook!!!
- Once they are golden brown, take them our and put them into a wire rack to cool a bit.
- Now they are done!! Enjoy with your burger right away for the maximum softness, or reheat it a bit to bring it back again!
