This morning my son Paul called to ask which ingredients would be necessary to get started baking from the blog. He was headed over to a family member’s kitchen to bake the Black-Bottomed Cupcakes. We had a great discussion (which will likely turn into a post soon) and before hanging up, he mentioned that he was all out of the “amazing sandwich buns.”
A few years ago I decided to try baking sandwich/hamburger buns using English muffin or crumpet rings. These simple tools make rolls and buns so easy! This recipe uses two boxes of rings (you can find them online or in most kitchen stores for about $7 for a box of 4) to make a total of 8 buns. The ones I use are Norpro brand, and have worked great so far!
Paul likes to spread Vegenaise on one side and then some dairy-free hazelnut pesto, made with nutritional yeast, basil and olive oil, on the other putting some turkey breast in between. He also loves to use them for grilled burgers.
If you’ve been on the hunt for some light, tasty, moist sandwich buns, find some crumpet rings and get baking! And as always, let us know how it turns out!
Allergen-Free Sandwich Buns
Yield: 8 buns
Preparation time: 20 minutes
Rising time: 60 minutes
Baking time: 20 to 30 minutes
- 3 ½ cups or 500 grams of Pamela’s Bread Mix, gluten-free. Shake well before measuring.
- 2 ¼ teaspoons yeast or one packet of dry active yeast
- 2 tablespoons sesame seed
- 1 tablespoon poppy seed
- 1 ½ cup warm water (at 110 to 115 degrees)
- ¼ cup olive oil
- 1 tablespoon +1 teaspoon +1/2 teaspoon EnerG egg replacer mixed very well with 6 tablespoons very warm water
- Oil 8 English Muffin rings with canola oil. I use a pastry brush but a paper towel can be used. Place a piece of parchment paper on a cookie sheet then oil the paper. Place the oiled rings on the parchment paper.
- Place all dry ingredients into large mixing bowl of a Kitchen Aid mixer. Mix for 1 minute. Blend liquid ingredients in a small bowl. Add wet ingredients to dry ingredients and with balloon whisk attachment beat for 3 minutes. Scrape down dough a few times during the three minutes. (I suggest that you set a timer so you really let it run the full 3 minutes.)
- Cover pan with plastic wrap and place in warm place for about 30 minutes to rise. The dough will get spongy.
Using a scoop, fill greased rings with the risen dough. Be as gentle as possible. Smooth tops with a wet finger.
- Place in warm place and let rise another 30 minutes.
- Meanwhile preheat oven to 350 with rack in lower middle position.
- Bake for about 20 to 30 minutes.
- Buns are done when an instant read thermometer stuck into center of bun reads at least 200 degrees.
- Place pan on cooling rack to cool for 10 minutes. Remove buns from rings and cool on cooling rack until room temperature.
These are great fresh, but need to be frozen if they will not be eaten on the day they’re made. To freeze them, I slice them once they have cooled and store them in a freezer zip lock bag.