Hamburger Buns

These are obviously not as soft and fluffy as the cheap white buns you get at the store, but they are comparable to whole wheat buns. These buns are best if used the same day they are made. If you have leftovers freeze them immediately, then when you are ready, microwave them for a bit and they soften right up. If you like your buns toasted, that will work great too.

1 Bag of Pamela's Wheat Free Bread mix

2 Eggs worth of prepared Ener-G egg replacer

1/4 c Oil

1 1/3 c Warm water

Pour the warm water, oil, and prepared egg replacer into a mixing bowl. My own special way of knowing if the water temperature is right...I stick my finger in it, the water should feel like my daughters head when she has a low grade fever (I know, I'm an odd duck). Add the baking mix, then the enclosed yeast packet on top of that. Mix on low speed for 30 seconds, then on medium-high for 2 minutes.

Cover a baking sheet with parchment paper. Put the dough out in half cup blobs. I used a large spring action ice cream scoop. You should have about 6 or 7 buns. Wet your hands with warm water (or you can coat your hands with oil) and pat down the blobs, shaping them if needed, until they are round and about 1" tall. Re-wet/oil your hands before doing each one.

Put the buns in a warm place to rise for about an hour or until doubled in height.

Preheat oven to 350 degrees. Bake for 30 minutes or until tops are golden and buns sound hollow when you thump them. Cool completely, then slice across the middle with a sharp serrated edge knife.

These are perfect for burgers, but they're awesome when used for deli style sandwiches too!

Enjoy :)

P.S. Don't forget that you can buy Pamela's bread mix by the case (6 bags) through my Amazon link which is to the right. I go through about 2 bags a week and I find that it is much cheaper to buy through Amazon. The trick is to order an inexpensive book, or something else you have been needing or wanting, along with it so that you get free shipping. ;)