Ingredients
- 1 1/2 cups warm water about 110°F
- 2 1/4 teaspoons active dry yeast
- 1 1/2 tablespoons granulated sugar
- 2 large eggs at room temperature
- 3 tablespoons unsalted butter melted
- 3 cups gluten-free flour yeast baking blend
- 2 pinches kosher salt
- 1 large egg for egg wash, beaten with 1 tablespoon of water
- Sesame seeds for topping, optional
Instructions
- Combine warm water, active dry yeast, and sugar in a small bowl. Let sit for 5 minutes until frothy.
- In a large bowl, whisk together 2 large eggs and the melted unsalted butter. Gradually add the gluten-free flour blend and salt, mixing until a sticky dough forms.
- Add the proofed yeast mixture to the dough and blend until fully incorporated. The dough will still be slightly sticky. If necessary, incorporate a little more flour.
- Divide the dough into 8 equal pieces. With wet hands, shape each piece into a ball, then gently flatten them into bun shapes. Place the shaped dough on a parchment-lined baking sheet.
- Lightly drape plastic wrap over the baking sheet and allow the dough to rise in a warm, draft-free spot for around 45 minutes, or until it has doubled in size.
- Preheat the oven to 400°F. Brush the tops of the risen buns with the beaten egg wash. Sprinkle sesame seeds over them if desired.
- Bake the buns in the preheated oven until they are golden brown, about 20 minutes.
- Remove from the oven and let cool on a wire rack for 10-15 minutes before slicing and serving.