These hamburger buns are a spin-off of a dinner roll recipe, but work really well as the bookends to the perfect burger (or sandwich). Butter them and toast them, once split, for a delicious gluten-free burger.
- 2 eggs
- 1-2/3 cup water
- 1/4 cup melted butter
- 1/4 cup honey
- 2/3 cup brown rice sourdough starter
- 1 cup white rice flour
- 1-1/4 cups sorghum flour
- 1 cup tapioca flour
- 1 tablespoons xanthan gum
- 1 tablespoon baking powder
- Beat eggs in a large mixing bowl, then add the water, melted butter, honey, and brown rice sourdough starter. Mix until all wet ingredients are completely combined.
- Add the rice flour, sorghum flour, tapioca flour, xanthan gum, and baking powder, in that order. Mix in the flours until everything looks combined, then beat by hand or with a hand-held mixer for at least five minutes. This mixing time allows the xanthan gum to fully bind with the other ingredients.
- Generously butter a baking sheet. Scoop out 1/2 cup of dough at a time and place on buttered baking sheet, leaving at least 1-1/2 inches space between each one. Fill the baking sheet, and if needed butter and fill a second one. Prepare to shape the tops of the rolls by gathering a small bowl of water. Smooth out the tops of the rolls with your fingertips, moistening them in the water as needed to keep from sticking.
- Once shaped as desired, sprinkle the tops with sesame seeds, very lightly pressing them into the dough.
- Cover the buns loosely with a damp towel, propping it up with small cups between the buns if needed. Place in a warm spot and allow to rise for 6-8 hours, or overnight.
- When ready to bake, preheat oven to 375°F and bake for 20 minutes or until set on top and golden brown on bottom. Transfer immediately to cooling rack. Serve warm with burgers, or let cool and eat as sandwich buns.
These will stay good for eating for 2 to 3 days after baking.