Hamburger buns


  • 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:

  1. Crumble the yeast into a bowl.
  2. Heat the milk and butter (37º C). Pour onto the yeast and stir until completely dissolved.
  3. Mix in Finax Psyllium. Stir together and leave to cool for 10 minutes.
  4. 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.
  5. Leave the dough to rise for about 30 minutes under a cloth.
  6. 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.
  7. Place on a baking tray with baking sheet. Leave to rise again for about 30 minutes.
  8. Set the oven to 250º C.
  9. Brush with whipped egg and sprinkle with sesame seeds.
  10. Bake in the middle of the oven for 10-12 minutes.
  11. Let the hamburger buns cool down under a cloth.

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