Wednesday, November 16, 2011
Artisan Hamburger Buns (Improved Recipe) (GF)
ARTISAN HAMBURGER BUNS (IMPROVED)
Great for hamburgers, tuna burgers or anything you would normally put on a bun. This is a substantial bun and very bread-like. Slice into 3, if desired.
12 oz regular cream cheese, softened (375 g)
6 large eggs
1 tbsp olive oil (15 mL)
1 tsp vanilla extract (5 mL)
21/2 cups Gluten-Free Bake Mix, (625 mL)
11/2 tsp baking powder (7 mL)
3/4 tsp baking soda (3 mL)
2 cups shredded Monterey Jack cheese (500 mL)
Preheat oven to 375°F (190°C). Grease 2 nonstick muffin top pans (with 6 large forms each). In food processor with sharp blade or in large bowl with mixer, process cream cheese. Add eggs, olive oil and vanilla extract; process well on low speed. In medium bowl, combine Gluten-Free Bake Mix, page___, baking powder and baking soda. Add to cream cheese mixture and process until thickened. Add cheese and process until incorporated. Place 2 level ice cream scoopfuls in each form (use a spoon to scoop out the dough). Using a frosting knife, smooth the surfaces and shape the buns.
Bake buns in oven 25 to 30 minutes, or until golden brown. Cool and refrigerate; keep a few out as their texture changes in the refrigerator. Nuke refrigerated buns briefly or toast them to enjoy again.
Helpful Hints: If you do not have muffin top pans, line a large cookie sheet with foil and grease well. Drop the dough onto the foil.
Yield: 12 buns
14.6 g protein
26.0 g fat
6.3 g carbs
Labels: Bake Mixes Baking and Breads