Recipes
Sausage buns
Time for sausages on the grill? Make your own gluten free sa...
Read the whole articleIngredients
- 50 g yeast
- 5 dl milk
- 50 g butter at room temperature
- 2 tbsp Finax Psyllium
- 1 tsp salt
- 10 - 12 dl Finax Glutenfri Mjölmix (ca 600 g) or Lågprotein mjölmix or Grov Mjölmix
Hamburger buns
Having a barbecue - no problem! Yields 16 pcs.
This is how you do:
- Crumble the yeast into a bowl.
- Heat the milk and butter (37º C). Pour onto the yeast and stir until completely dissolved.
- Mix in Finax Psyllium. Stir together and leave to cool for 10 minutes.
- Add salt and most of the flour mix. Leave a little for working the dough. First mix the dough thoroughly by machine for about 5 minutes.
- Leave the dough to rise for about 30 minutes under a cloth.
- Place the dough on your working surface and work it through thoroughly. Shape into a log and divide into 16 equal sized portions. Form 16 evenly shaped buns.
- Place on a baking tray with baking sheet. Leave to rise again for about 30 minutes.
- Set the oven to 250º C.
- Brush with whipped egg and sprinkle with sesame seeds.
- Bake in the middle of the oven for 10-12 minutes.
- Let the hamburger buns cool down under a cloth.
