Discover a heavenly gluten-free brioche buns recipe that is light as air and absolutely irresistible. Perfect for all your baking needs!
Delicate and Delicious: Gluten-Free Brioche Buns Recipe!
Learn how to make the most delicious gluten-free brioche buns with this easy recipe! Whether you prefer hamburger buns or hot dog buns, this recipe will show you how to create light and airy buns that are perfect for any occasion.
These brioche buns are sure to impress your family and friends with their soft and fluffy texture. The recipe is easy to follow and will have you baking up a storm in no time. Perfect for those with gluten sensitivities or anyone looking to try a new twist on a classic recipe.
Fluffy Clouds of Deliciousness: Gluten-Free Brioche Buns Recipe!
Hey y’all today I am so excited to share with you my recipe for gluten-free bios buns I’ve had this recipe actually on the site for quite a while but it’s been in the form of a loaf of bread and not buns and I’m just showing you today how you can make this same exact recipe into buns of any size or shape you want you can make hamburger buns you can make hot.
Dog buns that pull apart like this I mean these are so so soft and Squishy you will think you’re eating a gluten filled roll and look at this they are just incredible so let’s get into it and I’ll show you how to make them I’m going to start by putting in my wet ingredients first and this is 240 G of whole milk you may be.
Able to substitute with the dairyfree milk but I have not tried it and I’m adding to that 100 gram of granulated sugar 12 gram of instant yeast and five grams of whole psyllium husks you can substitute that with three grams of psyllium husk powder if you’d prefer and now I’m adding to this 85 G of very soft butter and I forgot to mention that the.
Whole milk was at room temperature and then this is one large egg plus six large egg yolks all at room temperature as well and of course this is my flour blend 245 G of Kim’s gluten-free bread flour blend and then I’m adding finally 5 G of baking powder and 3 G of kosher salt and I’m just going to get this on the mixer as I do.
For nearly all the rest of my bread uh recipes and I’ll just get this going on a kind of low to medium until it combines and I see it’s not combining all the way so I’m going to uh stop it and scrape down the sides I found that when I got this new uh dough hook it doesn’t seem to reach all the way to the bottom as much and pull the dough.
Together so sometimes I have to scrape the sides okay I’ll get it back on the mixer on medium high this time and let it go until it forms a really loose dough just like this it is a very loose and sticky dough but don’t be alarmed this is how it should look and I’m just going to scrape it into the center of the bowl I’m going.
To put a cover on it and this is going straight into the fridge for at least 6 hours you can do it overnight but if you are quick in the morning to put this together you can make your uh Rolls by the end of the day so I’ve taken this out of the fridge now it’s nice and chilled make sure that it’s nice and chilled.
Because you will have a sticky mess on your hands if it’s not this is a notoriously sticky dough so even with the refrigeration there is going to be some stickiness to it so I’m putting it on a good dose of extra flour bench flour and then I’m just gonna knead it until it’s nice and smooth trying to get all those air.
Bubbles out of it this is like in Li of punching down dough it’s like the same concept getting all those air bubbles out but we can’t really punch it down because it’s just going to stick to our hands and it will be a sticky mess so this is what I do for my bread dos in lie of that punching down.
Method and now it’s looking pretty good maybe just a little more kneading until it’s nice and smooth that looks pretty good so I’m going to break out my scale you don’t have to use a scale you can just portion these into whatever size or shape you want just eyeball it I like to use my scale just for efficiency.
And uniformity so I’m looking at about 2 to 3 o rolls so maybe 2.5 o rolls that seems to work best for me I feel like if they’re too much larger they’ll just be huge when they’re done baking after all the proofing and everything so I’ll just go through and Portion these make sure you have plenty.
Of flour on your work surface and I’m going to take extra flour to shape these originally so this is what I do for all of my bun or roll recipes I kind of take the corners fold it into the center and then pinch and then I’ll flip that over and on an unfl flowered surface it’s very important that it be unfl flowered so it will actually stick.
And you can see it’s sticking there that’s kind of what you want you want that friction so it’ll give a nice taut round ball and I’m taking a small baking sheet for this this is a like quarter sheet pan and it’s been lined with parchment and I’m just putting these rolls on this one so I’ll do five.
Rolls of like buns for hamburger buns just round rolls and I want to show you this again because I actually have too much flow on on this one and because of that it’s not wanting to catch in other words and stick to the surface so I’m having a hard time shaping it into a proper ball so I’m.
Trying to get some of that off and there we go it finally um took because there was too much flour on it and I had to get some of that flower off so I’m just going to go through and shape the rest of these quickly and now for the hot dog buns this is a little different so I’ve got that I’m going to put that aside and.
I’ll grab another sheet tray for my hot dog buns and I’m actually going to put them horizontally I I’ll show you that in just a minute but we start out the same way as the other ones and these because they don’t need to catch so much you do need a little bit of flour so they won’t stick so much on the.
Surface and just like kind of roll it into a long rope shape and I’m going to put them pretty close together so they will touch once they uh proof and then bake I’m only doing four here um which is half the sheet tray you can fill up this whole thing if you’d rather so now that they’re shaped we’ll go ahead and cover.
Them and let them proof and this actually only took about 30 to 45 minutes at this time of year it’s May so it’s a lot warmer and I even left them on my marble cold marble top and they still proofed in about 40 minutes I think so I’ve got the oven preheated for 350° and these are risen they’re not doubled in size but they’re definitely.
Risen as you can see so I’ve got an egg wash here this is just one egg mixed with about a tablespoon of water and a pinch of salt the pinch of salt really helps to like denature those egg white proteins so they’re not all Gloppy it’s something I learned from gazina prao in one of the many classes I took from.
Her so we’ll get these all egg washed and if you want at this point you can add seeds sesame seeds poppy seeds onion flakes if you dare want to do that you know I hate onion so I would never put those on any of anything of mine um we’re going to bake these at 350 F for 16 to like 18 minutes or so until they’re golden brown gorgeous and they.
Spring back when you touch them and they’re as light as can be light as air if you pick one up it’s still very hot but they are light as air and now the final step that I like to do is brushing them with just a little bit just a little bit not drenching in melted butter but just a little bit to give that nice shine to.
Them these rolls will last on the counter in a sealed container for like four to 5 days and you don’t have to toast them like they are that soft for 4 to 5 days after that you can still toast them but because there are no preservatives you can’t keep them for much longer or they will start to mold unlike that store-bought bread that.
Lasts like centuries you know what I missed so much about gluten-free bread is it not being able to squish like regular bread did and this squishes down to where it doesn’t pop and like spring back up like no bread should ever do it’s really great you guys enjoy
