Hamburger Buns from Tracey's Treats Dry Mix
This is a great method for making light, tender hamburger buns in about one hour. They feel as squeezable as a wheat bun.
Directions:
- Prepare a light colored cookie sheet by placing parchment paper on it, spraying with nonstick spray, or using a silicon baking pad.
- Make Tracey's Treats Millet Bread Mix according to directions
- Use Method 1 or Method 2 to shape the buns.
- Method 1: 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.
Smooth the tops of the piles using a spatula. If the dough sticks to it, wet the spatula with a small amount of water.
- Method 2: Place a bowl of water near the dough. Dip your hands into the bowl to wet your palms thoroughly. Scoop some dough into your hands and roll it into a ball. Place dough ball onto baking sheet, then gently pat it into the shape of a bun with your slightly wet fingertips. Wet hands again and repeat process.
- Lightly brush the top of each bun with egg wash*.
Optional: For seeded tops, sprinkle sesame seeds, or poppy seeds, or whichever seed you prefer, on the top after brushing with eggwash.
- 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.
- Preheat oven to 375° .
- Bake hamburger buns for 20-30 minutes, depending on the size of the buns. For a batch of 6 or 7, it should take 25-30 minutes, more time for larger buns, less time for smaller buns. Cover with foil for last 5 minutes to prevent overbrowning.
- 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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