This is a great method for making light, tender hamburger buns in about one hour. They feel as squeezable as a wheat bun.

Directions:
1. Prepare a light colored cookie sheet by placing parchment paper on it, spraying with nonstick spray, or using a silicon baking pad.
2. Make Tracey's Treats Millet Bread Mix according to directions, except use 1 Tablespoon of vinegar.
3. Using a large spatula, drop big spoonfuls of dough in about 6 or 7 piles equally spaced on the baking sheet. The size and quantity of the piles will determine how big the buns become, so it is a matter of preference how many and how large the piles are.
4. Smooth the tops of the piles using a spatula. If the dough sticks to it, wet the spatula with a small amount of water.
5. Optional: For seeded tops, lightly brush the top of each bun with egg wash*. The sprinkle sesame seeds, or poppy seeds, or whichever seed you prefer, on the top.
6. Allow buns to rise in a warm area. Letting them rise in an oven warmed up to 180° oven which has been turned off will allow them to be finished rising in about 15-20 minutes. Take buns out of the oven before turning it on again to preheat for baking.
7. Preheat oven to 400° .
8. Bake hamburger buns for 15-20 minutes. Cover with foil for last 5 minutes to prevent overbrowning.
9. Let cool on rack, covered with a cloth. Slice and Enjoy!

*Egg Wash= 1 egg white + 1 tsp. water mixed together

TIP: Oven temperatures vary, so if buns sink after cooling, then bake them a little longer next time. If buns are too firm, then bake them 5 minutes less next time.

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