Burger buns from Baked to Perfection: Delicious Gluten-Free Recipes, with a Pinch of Science (page 286) by Katarina Cermelj

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Notes about this recipe

  • crandall57 on August 23, 2024

    Delicious buns! When divided into 6 portions, they weighed about 115 g each. I used goat butter to brush on the finished rolls and in the batter. Will make these my "go to" burger buns.

  • jenburkholder on November 21, 2021

    Agree they were very good. I found them to stay as round balls, so would flatten a bit after shaping to get a more traditional burger bun shape. Also they did not have any oven spring, so keep that in mind when assessing if it's time to bake - I'd probably proof longer next time to see if they'd get a bit larger and fluffier.

  • srahndennis on October 04, 2021

    These are great! probably the best hamburger buns I've made. A bit time consuming but shaping after the first rise was so easy - not a sticky mess. Perfect size for us, too.

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