Queen Bee Hamburger Buns
These buns are so stretchy, soft and sturdy that you'll never again daydream about a gluten-y bun for your favorite burger or sandwich.
You can use this recipe for hotdog buns.
Hotdog bun pan.
Make roux first, recipe below
Whisk together in separate bowl
1 ⅔ cups sifted, Queen Bee Bread, Biscuit, Pie flour
⅔ cups tapioca starch
1 tsp EnerG egg replacer
1 ½ tsp salt
⅛ tsp bromelain enzyme (I use NOW brand 500mg capsules; ½ capsule is 1/8 tsp)
Combine in stand mixer
2 eggs, room temperature
3 Tb organic extra virgin coconut oil, room temp or melted, DO NOT SUBSTITUTE
⅓ cup organic sugar minus 1 Tb
½ cup roux (see recipe below)
2 tsp active dry yeast (not instant)
⅔ cup warm water (110 to 115°)
1 Tb sugar
Egg Wash: 1 egg yolk beaten with 1-2 tsp water
Optional topping: sesame seeds, poppy seeds or chia seeds
Preheat oven to 350°
Spray the burger bun pan (I use Trader Joes coconut oil spray). My bun pan is 4.25" across. Available on amazon.
In a separate bowl, whisk together Queen Bee BBP flour, tapioca starch, egg replacer, bromelain and salt.
In bowl of stand mixer, combine eggs, room temperature or melted coconut oil, roux and sugar. Coconut oil may be chunky.
In a glass mixing cup or bowl whisk together ⅔ cup warm water (110 to 115°),
2 tsp yeast and 1 Tb sugar. Sit in a warm place to proof for 5 minutes. Stove top near oven vent is a good place.
Add half the dry ingredients to the egg mixture and mix just until blended, and then add the remaining dry ingredients again until blended. Add proofed yeast and mix on slow speed.
When combined, turn mixer up to medium-high speed and beat for 4 minutes. The mixture will resemble cake batter.
Use 1/3 cup batter for each bun. A #12 scoop. Dip scoop or measuring cup in hot water prior to scooping batter (batter will slip right into pan). Dip rubber spatula into hot water to spread batter in pan. Use a pastry brush to gently brush top of buns with egg wash and then sprinkle generously with sesame seeds if using. Set aside in a warm place to rise for about 25 minutes.
Preheat oven to 375°.
Bake for 15 minutes, then cover bread with a sheet of foil, shiny side up to prevent over browning. Continue to bake for 10 minutes.
Buns are done when cake tester or toothpick comes out clean.
Immediately place buns on a cooling rack. They should fall right out.
Do not slice until completely cool.
Tangzhong Roux (½ cup)
Whisk 1/6 cup BBP flour (2 ½ Tb) with 1/2 cup tepid water in a small saucepan. Whisk thoroughly to combine.
Cook, whisking constantly, over medium-high heat for about 2-3 minutes, or until the mixture has thickened to where the whisk leaves a trail visible behind it.
Cool quickly by spreading in a shallow dish, while preparing the rest of the recipe.