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Baking Hamburger Buns

granny

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granny Rookie
granny
Posted

Hi,

I've tried baking buns using the recipe on this site and love the flavor. I have used several cans and tried just placing the dough on a cookie sheet. It all gives me something to hold a burger in but most are very pointed in the center, like a volcano. I'm wondering if my oven is too hot or does anyone have any other suggestions. This doesn't affect flavor but it looks a little weird. I made yeast bread in my preGF days and I Do like for my baked stuff to look nice (a bit of a perfectionist, grin). Any help will be appreciated. granny

  • 2 weeks later...
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cdford Contributor
cdford
Posted

Have you tried making the dough just a little thicker so that you can form them instead of pouring them?

VydorScope Proficient
VydorScope
Posted

Can you link the recipe? Thanks!

granny Rookie
granny
Posted
  • Author
Can you link the recipe? Thanks!

Vincent,

I can tell you to go to the site index on the first page of this site. Choose the 9th item: recipes and cooking tips or something similar. Then click the 3rd item: Biscuits, rolls, and buns. It's in the next window: hamburger and hot dog buns. I'm not really good on the computer so this is the easiest way to tell you, for me. If you meant something else or don't find it, I'll try again. Or maybe someone more knowledgeable on the computer can help. granny

granny Rookie
granny
Posted
  • Author
Have you tried making the dough just a little thicker so that you can form them instead of pouring them?

Donna, thanks for the suggestion. Sometimes the simplest thing can allude us. I never even thought of doing that. I tried them again today with a lower oven temp and they were better but one still peaked. I guess 1 out of 5 isn't bad.

I think I will try making the dough a little thicker next time. Thanks again, granny

VydorScope Proficient
VydorScope
Posted
Vincent,

I can tell you to go to the site index on the first page of this site. Choose the 9th item: recipes and cooking tips or something similar. Then click the 3rd item: Biscuits, rolls, and buns. It's in the next window: hamburger and hot dog buns. I'm not really good on the computer so this is the easiest way to tell you, for me. If you meant something else or don't find it, I'll try again. Or maybe someone more knowledgeable on the computer can help. granny

Thanks Granny! I would have never found it because I would have been searching old posts. :) Here it is for anyone else..

https://www.celiac.com/st_prod.html?p_prodi...-38105599408.72

Might have to try it!

granny Rookie
granny
Posted
  • Author
Thanks Granny! I would have never found it because I would have been searching old posts. :) Here it is for anyone else..

https://www.celiac.com/st_prod.html?p_prodi...-38105599408.72

Might have to try it!

Vincent,

Thanks for putting the link info here. I feel so dense sometimes but have to hope my son has time to help me with stuff like that. He's my teacher and with 2 adult daughters and a granddaughter of his own, he doesn't always have time to teach me these new things. Oh, he's a truck driver and is only here on week-ends.

I hope you like these buns as much as I do. Maybe you can figure out what to do to prevent the volcano effect. I lowered the temp to 375 and had better results but had to cook them longer, which worked better for me. granny

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VydorScope Proficient
VydorScope
Posted
Vincent,

Thanks for putting the link info here. I feel so dense sometimes but have to hope my son has time to help me with stuff like that. He's my teacher and with 2 adult daughters and a granddaughter of his own, he doesn't always have time to teach me these new things. Oh, he's a truck driver and is only here on week-ends.

I hope you like these buns as much as I do. Maybe you can figure out what to do to prevent the volcano effect. I lowered the temp to 375 and had better results but had to cook them longer, which worked better for me. granny

I will let you know how I do. I love baking, but rarely get time for it. My son have celiac disease is re-awaking that love of mine. So I guess that makes it a good thing! :D

VydorScope Proficient
VydorScope
Posted

Granny,

I just made a batch and and have failrly roudned tops. I followed the directions, execpt I did the following:

1) I used a little more gum they they siad, prbly 1/4tsp more.

2) I left out the salt - I never use it.

3) Used Splenda instead of sugar

4) I dont have any muffin/etc forms I can bake with so I just dropped them on the cookie sheet directly.

When I put them on the sheet I flatened them out like I was making pancakes. Then I baked at 400 for about 15 mins.

Since they rise a bit in baking, I am assuming that you put rounded plops on your pan,and when they rose the made thier points bigger. So try squishing them. :)

cdford Contributor
cdford
Posted

I had an afterthought...don't add too much flour or they will be more like biscuits than rolls.

granny Rookie
granny
Posted
  • Author
Granny,

I just made a batch and and have failrly roudned tops. I followed the directions, execpt I did the following:

1) I used a little more gum they they siad, prbly 1/4tsp more.

2) I left out the salt - I never use it.

3) Used Splenda instead of sugar

4) I dont have any muffin/etc forms I can bake with so I just dropped them on the cookie sheet directly.

When I put them on the sheet I flatened them out like I was making pancakes.

Hi Vincent,

I just found this and wanted to ask how high they rose up after smashing them.

I finally gave up and purchased the mini-spring form pans from Wal-Mart and they turned out better. I paid special attention to keeping the center lower as I loaded each pan and only one peaked on me. I think your idea of smashing them in a great one. granny I love the pic. of your little boy--he is so-o-o cute!

VydorScope Proficient
VydorScope
Posted
Hi Vincent,

I just found this and wanted to ask how high they rose up after smashing them.

I finally gave up and purchased the mini-spring form pans from Wal-Mart and they turned out better. I paid special attention to keeping the center lower as I loaded each pan and only one peaked on me. I think your idea of smashing them in a great one.  granny  I love the pic. of your little boy--he is so-o-o cute!

Sorry Granny, I do not recall right now. I want to get the forms like you bought befor I try again. But it sounds like you got it about right already? I would think they prbly at least doubled in height. I would say make them the way your doing it and just make sure they have a flat top. You realy dont want to "smash" them, that was to strong of a word that i used. more like smoth them out. They should rise in the center a little more then the edges, so plan for that when you shape them.

lpellegr Collaborator
lpellegr
Posted

Hi, Granny! Here's what worked for me. I broke down and spent $20 for a hamburger bun pan from the King Arthur Flour website - they have all kinds of really cool pans for any type of bread you can think of. They have some silicone pans that I think would be especially good for nasty sticky gluten-free recipes. Their print catalog is like pornography for celiacs, it's so full of pictures of wheat breads and pastries. They even carry a few token gluten-free mixes. But I digress. I use the "True Yeast Bread" recipe from Betty Hagman's The Gluten-Free Gourmet (revised) and spoon it into the well-greased and rice-floured bun pan, smoothing the tops out with the spoon. Turns out there's enough dough for 8 rolls and only 6 forms in the pan, so I take two 4" rings and grease/flour them and put them on a greased/floured cookie sheet. Let rise until doubled, then bake at 400 uncovered for 10 minutes, then cover with a piece of foil and bake 15 minutes more. They are not perfect, but pretty good, especially the day they are made. I slice them before freezing. When thawed they also make good bases for what I used to call English muffin pizzas. Good luck. I have also had much more success with all my breads since borrowing a Kitchen-aid heavy duty mixer instead of doing it by hand with a wooden spoon.

  • 2 weeks later...
CateK Newbie
CateK
Posted

"Their print catalog is like pornography for celiacs, it's so full of pictures of wheat breads and pastries. ..."

This is too funny... but I also digress... Their catalog has a lot of neat items we can use even if the gluten-free flours are too pricey.

I ordered 2 sets (4 per set) of English Muffin Rings (I think I found them on amazon .com) and use them set out on a cookie sheet to make my hamburger buns and my english muffins. The rings cost me about $4.00 per set. Well worth it to have a bun at a barbeque. I slice them, then freeze them individually.

I use either a wet spatula or wet fingers to smooth the tops before they rise. I let them rise on the back of the stove for at least an hour before I bake them. I also use an egg beaten with a little water brushed on top of the buns then sprinkle on PoppySeeds or Sesame seeds.

VydorScope Proficient
VydorScope
Posted

YOu mean these?

Open Original Shared Link

THats alot cheaper then my local store that wanted $6 or more EACH (as in more then $18 per set of 4!!!)

$4 I might be willing to try them...

CateK Newbie
CateK
Posted

Yes. those are the ones. Order two or three sets as most recipes make at least 8 rolls/buns/muffins.

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