Hamburger and Hotdog Buns
We have the perfect recipe for your summer (and beyond) to be amazing. Our test kitchen has been buzzing for months with new recipes that will come out over the next 9 months. By then, I’m sure we will have more recipes ready. We have made our own hamburger and hotdog buns for many years. They were good, but not perfect. We set out to change that. We had a hunch that we could nail hamburger buns on the first try this time.
We had to try it right away as we were sure it was going to be amazing. They were an instant hit, the perfect texture. Soft on the inside, open crumb, so slightly crisp on the outside, a nice buttery flavor, and they don’t fall apart. We have had too many years of sub par store bought/restaurant hamburger buns that are dry, too dense, way too much bread, or fall apart. I am here to shout from the rooftops that you don’t have to settle for a bun like that. You can have an amazing allergy friendly bun and even those without food restrictions will love them too. We always test our recipes on people without any food restrictions. One set of buns can feed a whole crowd, both those with and without food restrictions. Say goodbye to separate food at get-togethers! We create food that unites everyone at one table. These are easy to make and don’t take very long to have amazing fresh buns ready for all of your BBQ’s. They are great for hamburgers, hotdogs, veggie burgers, salmon burgers, chicken burgers, or anything else you want to use a bun for. Be sure to pick up our Pizza Crust Mix so you can make these soon. We have given you a link below for the Whole Psyllium Husk that we use at home. It is batch tested for gluten. If you have other allergies, please be sure to do research on this product for your particular needs.
Hamburger and Hotdog Buns
⅓ Cup Whole Psyllium Husk or 5 teaspoons Psyllium husk powder
1 teaspoon Dry active yeast
1 Tablespoon Honey or maple syrup
½ Cup Egg whites, 6 Tablespoons Aquafaba (garbanzo bean water), OR Powdered egg replacer for 2 eggs
¼ Cup Oil of choice, needs to be light tasting
2 teaspoons White vinegar or Apple cider vinegar
2 ½ Cups warm Water
Preheat the oven to 375°F. In the bowl of a stand mixer, place the Rustic Scoop™ Pizza Crust Mix and the rest of the dry ingredients. Mix until well combined. Add all of the liquid ingredients, mix on low speed until everything is mixed together, then mix on medium speed until well combined and beginning to thicken (about 3 minutes). The dough will be super watery to start, don’t worry, it will thicken up. Once you have mixed your dough for about 3 minutes, let it rest while you prepare your baking sheets.
Get out two large baking sheets and cover them with parchment paper. You will need olive oil to help with shaping your dough as the dough is sticky. Divide the dough into 11 equal parts, approximately ½ cup balls. Using oiled hands make nice round balls with each of your 11 divided parts. Place 5-6 buns per baking sheet as they need room to rise. Gently pat the balls down until they are about 1 ½ inches thick. If you are making hotdog buns, gently roll the dough into long thick logs. You can add toppings like seasoning or sesame seeds now. Be sure to pat them down gently into the dough or they will just fall off after baking.
Place in a warm draft free area with plastic wrap over your buns to rise for 30 minutes. We like to place our buns on our stove top while the stove is heating up. Bake at 375°F for approximately 25 minutes or until lightly golden brown. Place buns on a cooling rack until they are cool to the touch. Then brush with melted butter of choice. Slice with a serrated knife once cooled. If you are eating right away, we highly suggest lightly buttering the inside of your cut buns and toasting them or cooking them on your BBQ until the buttered inside is golden brown. We cannot wait for you to try these buns. As always, if you have questions, please let us know. If you have buns that you won’t use right away, just cut them with a serrated knife and freeze them. Enjoy!