{"id":1987,"date":"2014-12-13T21:59:37","date_gmt":"2014-12-13T19:59:37","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=1822"},"modified":"2020-04-03T22:55:33","modified_gmt":"2020-04-03T20:55:33","slug":"%d7%9c%d7%97%d7%9e%d7%a0%d7%99%d7%95%d7%aa-%d7%94%d7%9e%d7%91%d7%95%d7%a8%d7%92%d7%a8-%d7%a8%d7%9b%d7%95%d7%aa-%d7%9c%d7%9c%d7%90-%d7%92%d7%9c%d7%95%d7%98%d7%9f-2","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=1987&lang=en","title":{"rendered":"Soft GF Burger Buns"},"content":{"rendered":"

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Ingredients<\/h3>\n

375 gr. tap water
\n1 Tbsp. (10 gr.) dry yeast
\n\u00bc cup (50 gr.) sugar
\n450 gr. Tagmish GF flour mix
\n1 tsp. salt
\n1 egg
\n40 gr. soft butter-flavored Mazola (or butter)<\/p>\n

Preparation<\/h3>\n

Put all ingredients in your stand-mixer bowl, and knead for 1 minute on low – only until the flour is incorporated, then 10 more minutes on high (don’t be lazy – time it!).
\nWith oiled hands, form a ball and lightly oil on all sides.
\nTransfer dough to lightly-oiled bowl, cover with a plastic bag, and let rise until doubled (approx. 1 hour).<\/p>\n

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Divide into 12 equal parts (approx. 80 gr. each).
\nKnead each part well and form a ball.
\nGently flatten each ball into a \u00bd”\/1\u00bd cm thickness.<\/p>\n

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Brush each bun with egg and generously sprinkle with sesame seeds.<\/p>\n

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Preheat your oven to 180C\/360F.
\nLet buns rise by 30-40% (approx. \u00bd an hour).
\nBrush each roll evenly with egg.
\nBake for 10-15 minutes until golden-brown.
\nRemove from oven, and transfer onto rack to cool.<\/p>\n

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