The Best Buns

I saw Rachael Ray make Jalapeno Popper Sliders the other day on her show.  They looked absolutely amazing and I knew I wanted to try them.  The recipe calls for 3-inch brioche rolls.  The only way I can get gluten free rolls is to make my own.  So the search was on.


I found the most amazing recipe at Living Without for Gluten-Free Brioche Bread.   There photo of the bread is amazing and I figured if the recipe can make that beautiful bread that it would work well for rolls and I was so right.  With a little tweaking the recipe made 12 beautiful slider rolls and 5 of the best burger buns I have ever eaten.


For the slider rolls I used my 12-cup square brownie pan.  The burger buns were formed using English Muffin rings.  

3 cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
1 tablespoon xanthan gum
½ teaspoon salt
6 tablespoons sugar
4 teaspoons SAF Red Instant Yeast**
1/3 cup dry milk powder
1 teaspoon cider vinegar
3 eggs, room temperature
2/3/ cup to 1 cup warm water
1½ sticks (12 tablespoons) unsalted butter, softened


1.  Preheat oven to 375 degrees.   Prepare the pan and rings by spraying with non-stick cooking spray; set aside.


2.  In the large bowl of a stand mixer,  combine the flour, xanthan gum, salt, sugar, yeast and dry milk powder with whisk attachment until thoroughly combined.


3.  Using the paddle of the mixer, blend in the vinegar, eggs and 2/3 cup of water.  Beat in the softened butter 1 tablespoon at a time.  The dough will be smooth and soft, the consistency of spackling paste.  If dough seems to thick add in additional water until a tablespoon at a time until desired consistency is reached.  Beat on medium speed for 3 minutes.


4.  Scoop the dough to within 1/4 inch of top of pan and rings.  Smooth well with wet fingers or wet spatula.  Allow dough to rise for 20 minutes or just until it is crowning the edge of the molds.  Bake in preheated oven for 20 minutes.


5.  Remove from oven and let rest for 5 minutes.  Remove rolls from pans and rings from buns.  Place on a wire rack to cool completely.  They can be frozen for later use.

Here is my photo of the hamburger buns as well as my photo of the sliders.  

The sliders were made with ground turkey for a leaner, meaner burger.  

**Please note:  I purchase the yeast from King Arthur.  If you use regular yeast it will require proofing and the liquid in the recipe may need to be adjusted.

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