Hot Dog Buns
Makes 8-10 buns
Preheat oven to 400F. Line a cookie sheet with parchment paper OR silicon mat.
Heat in microwave, about 60 seconds:
½ cup milk (lactose-free works great)
4 Tbsp butter, diced
Combine in a separate bowl:
½ cup warm/hot water
4 Tbsp honey
2 ½ tsp yeast (quick-rise or traditional)
Mix together in a large bowl:
2 ½ cup Kristin’s gluten-free flour mix
1 ½ tsp xanthan gum
1 ½ tsp salt
Mix together the following:
milk & butter mixture
Mix together the wet ingredients into dry ingredients. You can mix by hand with a spoon. Use the back of the spoon to help smooth out the dough.
Scoop batter into a medium-sized Ziploc bag. Cut a corner and pipe 8 – 10 hotdog buns onto the prepared cookie sheet. If you aim to make each bun the size of a hot dog, they’ll work out well (since they’ll getting bigger during rising/baking).
Use wet hands to smooth and shape the dough if they’re not exactly how you would like them to look.
Brush dough with melted butter (optional, but highly recommended)
Dough after being piped onto the cookie sheet.
Set cookie sheet in warm location to rise, 25-30 minutes. (you don’t have to cover them during the rising process. Nice, eh?!) The dough will have puffed up a bit, but won’t have doubled in size.