3 tablespoons (25 g) Gluten Free Bread Flour*
1/2 cup (4 ounces) water, at room temperature
3 cups (420 g) Gluten Free Bread Flour*, plus more for sprinkling
1/4 teaspoon cream of tartar
1/4 cup (50 g) sugar
2 teaspoons (6 g) instant yeast
2 teaspoons (12 g) kosher salt
2 tablespoons (28 g) unsalted butter, at room temperature
1/2 cup (115 g) plain whole-milk yogurt, at room temperature
2/3 cup (5 1/3 fluid ounces) milk, at room temperature
Unsalted butter, for brushing the tops
Toasted sesame seeds, for sprinkling (optional)
*BREAD FLOUR NOTES
- 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
- For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
- If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.
To make the water roux, whisk together the flour and water in a small saucepan. Cook over medium-high heat, whisking constantly, until thickened. It is ready when the whisk leaves a visible trail as it moves through the roux. Remove from the heat and allow to cool until no longer hot to the touch.
To make the dough, place the flour, cream of tartar, sugar, and yeast in the bowl of a stand mixer, and use a handheld whisk to combine well. Add the salt, and whisk to combine. Add the butter, yogurt, milk and water roux, then attach the dough hook to the stand mixer, and mix on low speed until combined. Raise the mixer speed to medium and mix for about 5 minutes. The dough will be quite sticky, but should be smooth and stretchy. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover with an oiled piece of plastic wrap (or the oiled top of your proofing bucket). Place the dough in the refrigerator for at least 12 hours and up to 5 days.**
**Note: If you prefer, you may make and use this dough on the same day. It will not be as easy to handle, however, but you can work with it. To use the dough the same day it is made, after making the dough, set the covered dough to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour). Once it has doubled, place it in the refrigerator for at least 15 minutes or until it is chilled. This will make it much easier to handle. Then, continue with the rest of the recipe instructions.
On baking day, line a rimmed baking sheet with unbleached parchment paper and set it aside. Remove the dough from the refrigerator and turn it out onto a lightly floured surface and, using the scrape and fold kneading method and a very light touch, sprinkle the dough with more flour and knead it lightly, sprinkling with flour when necessary to prevent it from sticking, scraping the dough off the floured surface with a floured bench scraper, then folding it over on itself. Repeat scraping and folding until the dough has become smoother. Do not overwork the dough or you will incorporate too much flour and it will not rise properly.
Shaping the buns + the final rise. Place the dough on a lightly oiled piece of unbleached parchment paper and sprinkle the top with flour. Roll out the dough 1/2-inch thick, and with a floured 4-inch biscuit or cookie cutter, cut out rounds. Place the rounds on the prepared baking sheet, about 3-inches apart from one another. Gather and reroll the remaining scraps of dough, and cut out the rest of the rounds. Place the rounds on the baking sheet and sprinkle the tops of the rounds lightly with flour. Cover the baking sheet with lightly oiled plastic wrap, and place in a warm, draft-free location until nearly doubled in size (about 1 1/2 hours).
Baking the buns. About 25 minutes before the buns have finished rising, preheat your oven to 350°F. Once the dough has finished rising, remove the plastic wrap, place the baking sheet in the preheated oven, and bake for about 10 minutes. Turn the heat down to 325°F, remove the buns from the oven, brush the tops with the melted butter, and sprinkle with sesame seeds, if using. Return the baking sheet to the oven and bake until the internal temperature of the buns reaches about 185° (another 5 to 10 minutes, no more, so the buns stay soft). Allow to cool for about 10 minutes before slicing and serving.
From the book Gluten-Free on a Shoestring Bakes Bread: Biscuits, Bagels, Buns, and More by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2013.
Photo credit Stephen Scott Gross Photography. Food styling by Treva Chadwell.
P.S. Do you have your copy of Gluten Free on a Shoestring Bakes Bread? Thank you thank you thank you for playing such an important part in this, the Gluten Free Bread Revolution! Tell everyone about it!!