We’ve received a lot of requests over the last three years for sandwich breads that are yeast free, or quick and easy, or truly light and fluffy. We’re proud to say that this recipe meets all the criteria. You can make the World’s Easiest Sandwich and Hamburger Buns in 35 minutes max, from start to finish. They taste fantastic, and the texture cannot be beat. This has become the daily bread of the Better Batter crew. If you are looking for a flavor that is most similar to store-bought hamburger buns, please use a larger quantity of sugar.

Please note: these buns WILL deflate upon cooling. This is a good thing! We developed this recipe for a specific, fine-grained texture, and these breads are related to popovers – the rising and falling of these little gems is what gives them their soft, moist texture. See recipe below for details

2 cups (8oz or 227g) Better Batter Gluten Free Flour
1 tsp. salt
1/3 cup sugar (sugar may be added to taste)
4 eggs
2/3 – 3/4 cups milk or water

It is very important to have a very hot oven for this recipe. Preheat oven to 400 degrees. Grease 1 or two cookie sheets or muffin top tins.

In your electric mixer, beat the flour, salt, eggs, sugar, and milk or water on high speed for 7-10 minutes. This should produce a batter with a consistency between soft butter-cream icing and cookie dough.

Working quickly, spoon this mixture by 1/2 cup portions onto prepared cookie sheets or muffin top tins.

It is important to work quickly to smooth and shape the buns from this point and get them into the hot oven, as allowing this batter to sit for more than a minute or two will result in buns that do not puff in the oven!

Wet hands and gently smooth and flatten mounds to a width of 3-4 inches and a depth of 1/4 to 1/2 inch. The smoothing step helps gelatanize the exterior starch and allows the buns to bake to an even, golden finish.

If you desire a soft edge to the bun (as with commercial buns) use a cookie sheet and place mounds so that they touch slightly when flattened. For a crisper crust on all surfaces of the bun, use a muffin top tin or do not allow buns to touch on cookie sheet.

If desired sprinkle with sesame seeds, poppy seeds, or coarse salt.

Place in heated oven and bake 15-20 minutes or until golden brown and puffed.

Allow to cool completely before slicing. As the buns cool, you will see a slight deflation of the buns – it is not unusual for the buns to deflate by about 1/3. This is okay! The deflation causes the very fine texture you will see, when you cut/split the bun.

If you want to have less deflation, you may use the smaller amount of water – but please note that this will cause a denser bun.

These buns will have a crisp exterior the first day, and will soften considerably, if desired, after storing (when cool), wrapped, for at least 4 hours and up to 24 hours. Buns may be refreshed by toasting or microwaving for a few seconds if they are more than 24 hours old, or if you have stored them in the freezer.