Hamburger Buns

These fresh milled buns make burgers on a bed of lettuce a thing of the past! They are fluffy and delicious and pair well with a grass fed and finished burger with raw cheese - but don’t take my word for it, give it a try! And the best part? These buns can be made as dinner rolls and nobody would ever know they were hamburger buns! They're that good!

Ingredients

Method

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Step 1

Mix yeast, honey, and ½ cup of warm water. Mix psyllium husk and ⅓ cup of warm water.

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For

6

M

I

Prep for Wet Ingredients

3

tsp

Yeast

1/2

cup

Water, warm

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Notes

Additional Allergens/Modifications: Dairy: sub a dairy free butter Egg: sub egg replacer. Yeast: does not convert This recipe makes 6 - 4oz buns. I quadruple the batch to get 24 hamburger buns for the freezer. Slice and store in the freezer in gallon sized bags. When ready to eat, re-heat in the oven at 350°F for 10 minutes and then toast for 2-3 minutes.

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