Ingredients
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3 1/3 cups gluten-free rice flour blend, (includes xanthan and/or guar gum)
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3 tbsp sugar
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2 tsp active dry yeast
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2 tsp xanthan gum
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1 tsp salt
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4 tbsp butter, softened
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1 cup warm milk
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3 large eggs
Steps
1
Line a large baking sheet with parchment.
2
In a large mixing bowl, whisk the rice flour blend, sugar, yeast, xanthan gum, and salt until combined. With a hand or stand mixer, beat in the butter and milk until well mixed. Beat in the eggs, 1 at a time. Mix on high 3 min.
3
For hot dog buns, transfer dough to a piping bag or gallon-size resealable freezer bag. Snip a 1½-inch-wide hole from corner of bag and pipe dough onto prepared baking sheet into 5-inch-long, 2-inch-wide logs for hot dog buns, spacing 2 inches apart. With wet fingers, smooth tops and sides. Alternatively, for hamburger buns, with ice cream scoop, scoop batter onto prepared baking sheet, spacing 2 inches apart. With wet fingers, smooth tops and shape to form 4-inch-wide, ¾-inch-tall rounds.
4
Place baking sheet in cold oven and close oven door. Set oven to 350°F and leave pan in oven 32–35 min., until golden brown. Cool completely on wire rack. Wrap buns individually in plastic wrap and place in freezer bag. To reheat, unwrap buns and bake on parchment-lined baking sheet in 350°F oven 20 min., until warm in centers.
Tips
For the most classic-looking buns, be sure to smooth and shape them well before placing them in the oven. Whatever cracks or crags are there before baking will remain after they’ve baked.
Comments
FREEZING INSTRUCTIONS:
Wrap cooled buns individually in plastic wrap and place in freezer bag. To reheat, unwrap buns and bake on parchment-lined baking sheet in 350°F oven 20 min., until warm in centers.
Per serving: