![\"2015-07-25](\"http:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2015-07-25-19.11.00.jpg\")
<\/a><\/div>\n<\/p>\nIngredients<\/h3>\n
\u00bd Tbsp. dry active yeast
\n480 gr. (2 cups) warm water
\n200 gr. cows\/goats milk or for a dairy-free version: water + 2 tsp. Apple Cider Vinegar
\n2 eggs
\n2 Tbsp. olive oil
\n4 Tbsp. honey
\n1 Tbsp. salt
\n840 gr. Tagmish GF Flour mix
\nBrushing mixture: 20 gr. melted butter\/olive oil + 1 egg yolk<\/p>\n
Preparation<\/h3>\n
Put all ingredients in your stand-mixer bowl, and knead for 10 minutes on low.
\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).
\nDivide into 8-10 equal parts, knead each part well and form a ball.
\nGently flatten each ball into a \u00bd”\/1\u00bd cm thickness and place on tin lined with a baking sheet, spaced 1-1\u00bd” apart.
\nLet buns rise by 30-40% (approx. \u00bd an hour).
\nPreheat your oven to 190C\/375F.
\nBrush each bun with brushing mixture and generously sprinkle with sesame seeds.
\nBake for approx. 20 minutes until golden-brown.
\nRemove from oven, and transfer onto rack to cool.
\nI recommend cutting the bun in half almost all the way, and toasting lightly over skillet upside down.
\nServe burgers with pickled onion, pickles, lettuce and tomato, ketchup and mayo, and, of course, crispy fries<\/a>.<\/p>\n