Re: Weiner/Buns Pic that Works!

[Guest guest]

These buns are beautiful. What recipe and pans did you use? Thanks, Isabel cyebel wrote: Sorry...it doesn't look like that link is going to work for some reason... I am pasting the picture directly here and I hope it works now! C

[Guest guest]

OMG...They look bakery fresh!! Wonderful!!!

Weiner/Buns Pic that Works!

Sorry...it doesn't look like that link is going to work for some reason...

I am pasting the picture directly here and I hope it works now!

C

[Guest guest]

Hi Isabel...

I'm copying this from a thread I just posted a couple of minutes ago...******I have posted this recipe here awhile ago, but I have fiddled withit somewhat since then, so here is the most recent version of it.The instructions are written in great detail, so ignore them if itdrives you nuts! I just figured it was the best way to explainhow to replicate them if I put it all down!

As well, I wanted to tell you the best way I've found for defrostingthese buns. I defrost them in the microwave, but first I put theminto baggies without sealing the bag tightly. About 20-30 secondslater, they have basically steamed themselves and they come out niceand soft.

************Grandma's Buns:

2 C Rice Flour (I use white rice flour from the Asian foods sectionfrom the Meijer grocery store)1 1/2 C Tapioca Flour/Starch (I use Bob's)1/4 C Sugar3 Tsp Xanthan Gum1/2 C dry milk powder or nondairy substitute (double it to a cup ifyou are using "instant" milk powder)3/4 Tsp salt1 TBSP egg replacer (this is optional, but I think it makes for anicer texture)

2 heaping TBSP dry yeast (let your yeast sit out until it is closeto room temp, because this will facilitate a much quicker rise)1/2 C lukewarm water2 Tsp sugar

1/4 C shortening1 1/4 C Hot Water

1 egg plus 2 egg whites (Before separating the eggs, I place them inhot tap water for about 10 minutes when I first take them out of thefridge, again so that they help the dough rise faster -- notemperature shock to the yeast this way.)

Grease one 9 x 13 pan well with Pam or Crisco spray (I find theCrisco spray doesn't brown as quickly, so I prefer it). Forhamburger buns I make these in little round Wilton pans, about 4"across, instead of in the pan...they're the perfect size then for a1/4 pound burger patty.

Combine flours, sugar, xanthan gum, milk powder, egg replacer andsalt in the large bowl of a heavy-duty stand mixer. In a separatebowl sprinkle yeast into the lukewarm water with the 2 tsp of sugaradded, and let dissolve and proof for 10-15 minutes. Meltshortening in 1 1/4 C of water. Separate your eggs into a separatebowl.

Pour shortening mixture into dry ingredients and blend on low. Addegg and egg whites and beat a few seconds. Add the dissolved yeast(It should be foamy by now). Beat at highest speed for 4 minutes.IF the mix now seems impossibly soft (which has only happened twiceto me so far), slowly start adding in additional rice and tapiocaflour (50/50 mix) only until the dough reaches a consistency thatcan be rolled in your hands. It still needs to be very soft,though, or else you will end up with rocks! Mix any added flourinto the mix very well.

Grease your hands WELL with Pam or Crisco spray..you may need torespray your hands lightly between buns. Scoop a large spoonfulinto your palm and form a ball. I make 12 buns out of the dough.Pat the top of each bun down with your fingers to about 1" thicknessin the little pans. Let the buns rise until they are about doubledin size. You should still pat them down when you roll them out ifyou are putting them into a 9x13 pan anyhow, because this will helpthem all rise to approximately the same size and keep them a uniformthickness.

Bake in a preheated 325 degree oven for about 15-20 minutes(sometimes I only leave them in for 18 minutes). COVER lightlyafter the first 10 minutes with aluminum foil to prevent burning.Don't skip this, or they will brown too much on top (the Tapiocaflour is what makes them brown quickly). Let them cool for awhilein the pan before taking them out, so that they don't fall.*******

Good luck!

C

[Guest guest]

One day I'll learn how to read. I'm so stupid I put the two

eggs in the hot water...just like I was told to do...I really

couldn't understand why the whites went in first then the yolks,

but I dutifully separated both eggs and dumped BOTH in. ugh.

THEN I read the recipe! So to make matters worse, I added

ANOTHER white...thinking the white ...oh well. I messed up.

Needless to say I had to add more flour. <sigh>

So when I was in Krogers this morning I had this nagging thought

in my head that I needed to look for something! Fortunately I

remembered about the Wilton pans. GUESS WHAT!!?? I found them!

I actually found them! I only bought 2 sets (6 pans) though.

SOOOOOO It's the GREAT EXPERIMENT afternoon!! I have 6 buns

in the oven rising. The rest I put in the fridge. It wasn't

really moldable dough though. But I figured it didn't really

HAVE to be since it's in pans?? Man...that yeast rose too!

It was a good thing I timed it just right....another couple of

minutes and the proofed yeast would have bubbled over!

I guess what I'm saying/asking is what do you think I will have

an edible product at the end?? And what about the dough in the

fridge? Is it an exercise in futility? The pans look great

by the way.

With my fingers crossed and a birthday party going on for the

10--I mean 11 yr old. At least I have a great gf cake for

dessert!! Sylvan Farms Chocolate with Duncan Hines cream cheese

icing....no bad ing's in that icing either!!

kathi

--- cyebel wrote:

I make 12 buns out of the

> dough.

> Pat the top of each bun down with your fingers to about 1 "

> thickness

> in the little pans. Let the buns rise until they are about

> doubled

> in size. You should still pat them down when you roll them

> out if

> you are putting them into a 9x13 pan anyhow, because this will

> help

> them all rise to approximately the same size and keep them a

> uniform

> thickness.

>

> Bake in a preheated 325 degree oven for about 15-20 minutes

> (sometimes I only leave them in for 18 minutes). COVER

> lightly

> after the first 10 minutes with aluminum foil to prevent

> burning.

> Don't skip this, or they will brown too much on top (the

> Tapioca

> flour is what makes them brown quickly). Let them cool for

> awhile

> in the pan before taking them out, so that they don't fall.

> *******

>

> Good luck!

>

> C

>

>

[Guest guest]

The dough is definitely soft...if it is absolutely too soft to roll

in your hands, try adding in a couple of tablespoons of rice/tapioca

flour, but try not to add more than necessary or the dough will be

dry. Did you try spritzing your hands with the spray between

forming each bun?

I have never tried putting the dough in the fridge, so I am curious

to see what you will have happy. It should be fine, but it might

take awhile for them to rise when you take them out.

I guess I should have said to keep the eggs in the shells while

they're in the hot water, huh?

I'm glad you found the pans! I use them for so many things...even

make little individual kuchens in them, etc. It's nice to be able

to just use however many you need each time. Generally I get 12-13

buns out of the recipe using those pans. I noticed that my Kroger

doesn't have them on the shelf right now, so I'm not sure if they're

being discontinued. You might want to get another two sets to round

out your set in case they do!

C

[Guest guest]

Could you please send me this recipe? I saw it, but somehow lost it before getting to print it to make. Thanks, Lauretta

The dough is definitely soft...if it is absolutely too soft to roll in your hands, try adding in a couple of tablespoons of rice/tapioca flour, but try not to add more than necessary or the dough will be dry. Did you try spritzing your hands with the spray between forming each bun? I have never tried putting the dough in the fridge, so I am curious to see what you will have happy. It should be fine, but it might take awhile for them to rise when you take them out. I guess I should have said to keep the eggs in the shells while they're in the hot water, huh? I'm glad you found the pans! I use them for so many things...even make little individual kuchens in them, etc. It's nice to be able to just use however many you need each time. Generally I get 12-13 buns out of the recipe using those pans. I noticed that my Kroger doesn't have them on the shelf right now, so I'm not sure if they're being discontinued. You might want to get another two sets to round out your set in case they do!C

[Guest guest]

You should be able to find this recipe in the Files Recipes..

>

> Could you please send me this recipe? I saw it, but somehow lost it

before

> getting to print it to make. Thanks, Lauretta

[Guest guest]

C-

OMG!!! These things are wonderful!! Even the one's in the

fridge! I just put some saran on it. It rose a bit while

in the fridge, and they did take longer to rise in the oven,

but they rose so quickly in the first place!! My hubbie

cracked open one of the first batch and my oh my!! They

remind me of english muffins! He has even suggested that we

have the inlaws over tomorrow night for hamburgers!! The good

news is that he really liked him (and he's not gf). The bad

news is I get to feed the inlaws. <sigh>

Yes I sprayed my hands. I ended up blobing it in the pan and

spraying the top of the dough and patting it down that way.

Then I poured it out into my hand and inverted it so it had

the form and smoothness of the bottom, on the top now. Worked

like a charm.

Your recipe was fine. It's me that didn't read the top. The

paragraph said that you put them in water. Then put the

eggwhites and the egg in. Silly me didn't read the recipe

right.

And since it makes 12, there's hardly a need to make batch after

batch! And since they rose so quickly, the process was quick!

Thanks for a keeper in our house. And yes, I think I will go

grab another 6. Although they did just fine in the fridge,

maybe

even a TAD easier to handle from the fridge even.

kathi

--- cyebel wrote:

---------------------------------

The dough is definitely soft...if it is absolutely too soft to

roll

in your hands, try adding in a couple of tablespoons of

rice/tapioca

flour, but try not to add more than necessary or the dough will

be

dry. Did you try spritzing your hands with the spray between

forming each bun?

I have never tried putting the dough in the fridge, so I am

curious

to see what you will have happy. It should be fine, but it

might

take awhile for them to rise when you take them out.

I guess I should have said to keep the eggs in the shells while

they're in the hot water, huh?

I'm glad you found the pans! I use them for so many

things...even

make little individual kuchens in them, etc. It's nice to be

able

to just use however many you need each time. Generally I get

12-13

buns out of the recipe using those pans. I noticed that my

Kroger

doesn't have them on the shelf right now, so I'm not sure if

they're

being discontinued. You might want to get another two sets to

round

out your set in case they do!

C

[Guest guest]

I'm so glad you liked them! I think that if you add even 2 TBSP

of tapioca/rice flour, you will be able to roll them in your hands a

little bit easier (spraying your hands each time). I roll them into

a ball so that I get a smooth top, then pat them down to about a

half inch or so in the little pans, so they're touching the sides

all of the way around the little pans. When they're done baking,

they're the perfect size that way.

Yes, they do work great for hamburgers. Think of it this way...at

least now you CAN have the inlaws over for hamburgers and you can

enjoy them like everyone else

I actually don't mind the " work " of making these because it's

rewarding to enjoy all of the ways we can use them. We just had

sloppy joes tonight using some fresh buns...I'd forgotten how much I

like them until now

I am going to keep the idea of putting the dough in the fridge in

mind...it just never occurred to me to do it before. Do you let

them rise in a warm oven for awhile? I've just been letting them

rise on the top of the oven while it preheats...haven't put them

inside of it until they're ready to bake, though.

Enjoy your buns

C

[Guest guest]

I was afraid to add more flour!! I didn't want to make

doorstops! But making them smoother on top WOULD be nice.

That was why I turned them upside down after I smooshed them

in the pan. To get them smoother.

I am blessed with double ovens, so I put the rising tray in

the bottom with the light on. Cook 'em in the top.

My yeast was VERY active!! By the time I mixed all the dough

up and got to it's turn, it was darned near bubbling over the

top of the 2 C measurer!! Soooo The stuff in the fridge was

not in the fridge more than an hour....between the rising time

of the first batch and cooking and life getting in the way of

my quicker transfer! It HAD risen about 1/4 bigger. But it

didn't seem to make a difference when I put them in the pan.

Did rise a bit longer...but not LONG!! Maybe 30 minutes?

Seemed to " get there " faster than non gf stuff. Probably b/c

there's 2 T of yeast in it??

Now that they're made, they stay fresher in the freezer? I

should put them in the freezer or fridge overnight? They'll

be OK for dinner tomorrow? Yes it'll be nice to have a real

hamburger....gets tiring to eat the thing with no bread and a

fork and knife! My now 11yr old eats them like that!! And

he was a Fuddruckers addict! Poor guy. But a real sport about

all this! Maybe not....he doesn't like having a bloated hurting

stomach and gas.

Again!! Grandma's Buns rock! Can't wait to slather them with

butter and toast it like an english muffin...and then honey!

Comfort food around here!

k

--- cyebel wrote:

---------------------------------

I'm so glad you liked them! I think that if you add even 2

TBSP

of tapioca/rice flour, you will be able to roll them in your

hands a

little bit easier (spraying your hands each time). I roll them

into

a ball so that I get a smooth top, then pat them down to about a

half inch or so in the little pans, so they're touching the

sides

all of the way around the little pans. When they're done

baking,

they're the perfect size that way.

Yes, they do work great for hamburgers. Think of it this

way...at

least now you CAN have the inlaws over for hamburgers and you

can

enjoy them like everyone else

I actually don't mind the " work " of making these because it's

rewarding to enjoy all of the ways we can use them. We just had

sloppy joes tonight using some fresh buns...I'd forgotten how

much I

like them until now

I am going to keep the idea of putting the dough in the fridge

in

mind...it just never occurred to me to do it before. Do you let

them rise in a warm oven for awhile? I've just been letting

them

rise on the top of the oven while it preheats...haven't put them

inside of it until they're ready to bake, though.

Enjoy your buns

C

[Guest guest]

I like a yeasty tasting bun, so that's why there's so much in there

And I am soooo jealous that you have a double oven!! My mother has

one and it's definitely on my list once I'm done law school and paying

off my massive student loans

I do freeze mine...partly because if I didn't they'd disappear way too

quickly (I have three kids) and partly because I don't want them to go

stale too quickly. I've found that, generally, GF baking goes stale a

little bit quicker than regular baking. They do hold up good in the

fridge, but you will probably want to pop them in the microwave for

just a few seconds before serving...I do that with most of my GF

buns/bread/bagels...not to get them hot, but to help them be the

softest that they can be.

I suspect that the more often you make them, you'll get used to

handling the dough and your results will turn out smoother each

time...that's what happened to me.

Again, I'm so glad you like them

C

[Guest guest]

Glad you told me to go back and get the rest of the pans at

Kroger! I got the last 3 pack. Now I have 9 but there are a

couple other Krogers around I'll check out tomorrow!! I only

need one more package...surely in the city the size of Houston

I'll find them!!?

One of the benefits/detriments of my MIL is that usually what

she

says/does is the only way to do things. ugh. Sometimes it

works

out in my favor....like when we moved into this house with 1960s

oven and electric stove. They both were old and GROSS! First

thing we did was put in the double oven (like hubbie grew up

with) and the gas stove (like I grew up with). Been a blessing

ever since.

kathi...who's off to see about making more Grandma's buns...hehe

--- cyebel wrote:

---------------------------------

I like a yeasty tasting bun, so that's why there's so much in

there

And I am soooo jealous that you have a double oven!! My mother

has

one and it's definitely on my list once I'm done law school and

paying

off my massive student loans

I do freeze mine...partly because if I didn't they'd disappear

way too

quickly (I have three kids) and partly because I don't want them

to go

stale too quickly. I've found that, generally, GF baking goes

stale a

little bit quicker than regular baking. They do hold up good in

the

fridge, but you will probably want to pop them in the microwave

for

just a few seconds before serving...I do that with most of my GF

buns/bread/bagels...not to get them hot, but to help them be the

softest that they can be.

I suspect that the more often you make them, you'll get used to

handling the dough and your results will turn out smoother each

time...that's what happened to me.

Again, I'm so glad you like them

C

[Guest guest]

I don't know for sure if they are going out, but I do know that I

would be really bugged to only have six of them!!

C

[Guest guest]

If you add a bit more salt (in 1/8 tsp increments, until you find the right

amount), this will solve the problem of the yeast rising too quickly. Slower

growing yeast results in better taste and texture (and the dough doesn't

spill over the top of the pan when cooking), but too much salt will inhibit

the yeast from growing at all.

> -----Original Message-----

>

> My yeast was VERY active!! By the time I mixed all the dough

> up and got to it's turn, it was darned near bubbling over the

> top of the 2 C measurer!! Soooo The stuff in the fridge was

> not in the fridge more than an hour....between the rising time

> of the first batch and cooking and life getting in the way of

> my quicker transfer! It HAD risen about 1/4 bigger.

---

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