2tbspwhole psyllium husks or 1 tbsp plus 1 tsp psyllium husk powder
1 cup (200 g)granulated sugar***(see notes)
2tbsp plus 1½ tsp (24 g)instant, fast-acting yeast (not active dry yeast)
1¼cups (300 ml)whole milk(non-dairy milk can be substituted)
¾cup (1½ sticks or 169 g)butter, melted or very soft
Blend the dry ingredients in the bowl of a stand mixer using a whisk or the paddle attachment. With the mixer running on low, slowly add the milk, followed by the eggs and the butter.
Turn the mixer up to high and beat for about 5 minutes. The dough should be smooth and somewhat stretchy, but still pretty fluid and not at all like bread dough should be. More like a slightly thinned out cookie batter.
Remove the paddle attachment and scrape the dough together into a rough ball or mound using a bowl scraper or spatula. Cover the bowl with plastic wrap and place it in a warm, draft-free area for about 2 hours, or until at least doubled or even tripled in volume. It should be fluffy and almost look like frosting.
Chill for at least 4 hours, but preferably overnight.
SHAPING HAMBURGER BUNS:
Divide the dough in half and put one half to the side while working with the other half. Divide the dough into approximately 3-ounce sized portions and roll each portion into a tight ball (see my video for shaping Hawaiian rolls here).
Place on parchment-lined baking sheet, spaced about 2 inches apart. Flatten each to about 1/2-inch thick so they'll rise up and not out. Cover while making the hot dog buns.
SHAPING HOT DOG BUNS:
With the second half of dough, roll it out to a rectangle that's about 1/2-inch thick. Cut into strips with a bench scraper or sharp knife. Place each strip on its side (cut side up) on the other half of the baking sheet and press down lightly until they are about one-inch thick.
PROOFING AND BAKING THE BUNS:
Cover the buns with plastic wrap loosely and allow to rise until about doubled in size, which can take anywhere from a half an hour to an hour and a half, depending on the temperature of your proofing area. When buns are just about finished rising, preheat oven to 375° F.
Make an egg wash by whisking one egg with a splash of water. Brush this onto each roll.
Bake rolls for about 15-20 minutes, or until golden brown and they spring back when lightly touched.
Remove from the oven and brush with melted butter. Allow to cool before slicing and toasting or grilling for your hamburgers and/or hot dogs.
Buns can be kept in a ziptop bag at room temperature for 2-3 days. Or they can be frozen, individually wrapped and then placed in a larger ziptop bag, for up to 3 months. To refresh rolls and soften (if not eating fresh), cut in half (or down the middle for split top hot dog buns) and place in a skillet with a little melted butter. Cover the skillet and place over low heat and lightly toast. Or steam wrapped in a damp paper towel in the microwave for 15-20 seconds. Or wrap several buns in aluminum foil and place in a 350 degree F oven and bake for about 10-15 minutes. ***If you hit that "jump to recipe" button and didn't see in the post where I explained the use of a whole cup of sugar, please go back through the post and read that. ****DISCLAIMER: The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers. My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other. If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain. While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe.