Hamburger Buns You Can Rely On!

Hamburger buns
Have you ever had a gluten-free bun that just falls apart in your hand and you wind up eating your burger with a fork??? Well not anymore! If you are willing to carve out 2 ½ hours to create these buns you will be enjoying a hamburger bun that holds up to the burger and it’s fixins’.
 
Makes 8 buns
Preheat oven to 400°
Prep Time: 15 minutes + 1 hour and 45 minutes (rise times)
Cook Time: 32-35 minutes
 
Ingredients:
4 cups Jen’s bread mix (#2)
1 ½  tsp salt
1 Tbsp (9g) fast acting yeast
377g luke warm water
1 large egg, room temperature
28g (about 2 Tbsp) butter
50g granulated sugar
1 egg, beaten for egg wash before baking
Parchment lined baking sheet

Directions:
1.In a bowl mix together all the dry ingredients whisk together well.
2.Using a paddle mixer, slowly add the water, butter, and egg.
3.Mix until the dough looks smooth like cake batter. It will be fluffy and not too sticky as well (about 4 minutes on medium).
4.Cover the dough with plastic wrap and allow rise for 20-30 minutes in a warm space.
5.Take the dough out and knead it until it become a bit firmer but is still soft to the touch. Place it back in bowl, cover with plastic wrap and all to rise for 45 minutes.
6.Lightly sprinkle flour on the work surface and cut the dough in half. Then take one half and cut it equally into 4 pieces. Knead each roll individually. Create a cage with your hand and move the dough around to shape it. You should have a bun that has a tight structure but still remains fluffy and is about 3  inches in diameter, and patted down slightly.  Repeat for the other half of the dough.
**NOTE: You can weigh the dough, divide the total by 8 to get what each bun dough should weigh. Knead and shape each bun individually.
7.Cover the buns with plastic wrap and allow to rise in a warm place for 25-30 minutes
8.Next, brush the top of the buns with the beaten egg.
9.Place in 400°oven for 14 minutes.
10. Lower the temperature to 350° and continue to bake for another 17-20 minutes. They should be golden brown on top and airy in the middle.
 
Tips:
*If you choose to use a store bought ap flour, often times they tend to be drier. I would suggest, adding 3 ½ cups of flour into the dry ingredients. Then add your wet ingredients and beat. Next, slowly add the ½ cup until you see the cake batter like consistency. You may have a small amount of flour left…use t on your work surface when kneading.