Gluten Free Hamburger Buns

Blend the dry ingredients in the bowl of a stand mixer using a whisk or the paddle attachment. With the mixer running on low, slowly add the milk, followed by the eggs and the butter.

Turn the mixer up to medium and beat for about 5 minutes. The dough should be smooth and somewhat stretchy, but still pretty fluid and not at all like bread dough should be. More like a slightly thinned out cookie batter.

Remove the paddle attachment and scrape the dough together into a rough ball or mound using a bowl scraper or spatula. Cover the bowl with plastic wrap and place it in a warm, draft-free area for about 2 hours, or until at least doubled or even tripled in volume. It should be fluffy and almost look like frosting.

Refrigerate for at least 6 hours, but preferably overnight.

Divide the dough into approximately 3-ounce sized portions and roll each portion into a tight ball (see my video for shaping Hawaiian rolls here).

Place on parchment paper-lined baking sheet, spaced about 2 inches apart. Flatten each to about 1/2-inch thick so they'll rise up and not out. Cover loosely.

Roll dough out to a rectangle that's about ½-inch thick. Cut into strips with a bench scraper or sharp knife. Place each strip on its side (cut side up) on the baking sheet and press down lightly until they are about one-inch thick.

Cover the buns with plastic wrap loosely and allow to rise until about doubled in size, which can take anywhere from a half an hour to an hour and a half, depending on the temperature of your proofing area. When buns are just about finished rising, preheat oven to 375° F.

Make an egg wash by whisking one egg with a splash of water. Brush this onto each roll. Sprinkle with sesame seeds, if desired.

Bake rolls for about 15-20 minutes, or until golden brown and they spring back when lightly touched.

Remove from the oven and brush with melted butter. Allow to cool before slicing and toasting or grilling for your hamburgers and/or hot dogs.