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Prep
1h
Cook
45m
Total
1h 45m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat oven to 375°F.
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LeAnna R
25 days ago
Question, I've made the sourdough version of these 3 different times now, and each time they are turning out so dense I could actually probably hurt someone if I threw a bun 😅 , like actually not edible, what could I be doing wrong! I follow the sourdough recipe to an absolute T, I use a digital scale for measurements, I have a proofing oven, my sourdough starter was perfect to bake with! I wanted to ask here before just using the yeast recipe (nothing wrong with using yeast!) we just prefer sourdough! :)
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Farm Fresh Family
25 days ago
Are you using them fresh or using them from frozen? Fresh they should be soft and airy!! My only suggestion if they are hard from frozen is to slice them before storing and heat the before eating.
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LeAnna R
25 days ago
I'm using them fresh! Does it make a difference like the sourdough recipe uses maple sugar n the yeast one uses syrup, and the grams are different on the millet flour, it almost felt like I should add more liquid, I'd love to figure out what I'm doing wrong!
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Jennifer R
25 days ago
Just to be clear, you are using my sourdough Hawaiian rolls recipe from a book you purchased? Not this recipe and converting it? I'm trying to understand because this is the yeast recipe! They should not be hard fresh! If they are then YES it needs more hydration. Is the dough sticky to the touch and light when you are working with it?
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LeAnna R
25 days ago
Yes, I'm using your sourdough recipe from your cookbook, it's not listed in the app yet, no I'm not trying to convert this one, that goes over my head, In your sourdough cook book it has the option to measure the ingredients in grams, n I followed that very closely, n my dough was so dry like I could hardly even get it to hold together to form a ball. I'm guessing I did something wrong somewhere and just haven't figured it out yet! 🙃 I'm gonna try again tomorrow , I'm really determined to take these to a ladies brunch on Wednesday! I noticed it says the dough should be slightly wet and sticky n mine was definitely not that. Maybe I need to try and measure in cups instead of grams.
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Farm Fresh Family
25 days ago
Send me a photo of it on IG or via email when you make it, I'll be able to tell what it needs by looking at it!! Your guess sounds right!!
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Miranda C
a month ago
We used them for teriyaki chicken burgers and they were amazing! The dough was super hard to work with but the flavor was absolutely worth it!
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Farm Fresh Family
a month ago
They are really yummy!! See my comment below to modify when reading your dough!!
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Miranda C
a month ago
I just made a batch of these for the first time and the dough was SUPER wet. I had to use a large cookie scoop to make the balls-that’s how wet I’m talking about. Is that normal?
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Farm Fresh Family
a month ago
The dough should be wet but not SUPER wet!! It should have a dough like consistency (comparable to other gluten free doughs - wet/sticky but still able to work with it). You can try letting the dough sit longer to absorb the flour better, use less pineapple juice, or if the dough looks looser, add in more flour to get it to the correct consistency. Ingredients change by brand with gluten free recipes, so knowing how to adapt/adjust the wet to dry ratio is key for great doughs!
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Miranda C
a month ago
Thank you! I did buy a different brand of psyllium husk than usual, so it’s possible that’s why-it didn’t seem to gel as much as the one I normally use. I’ll definitely try these again though, they are SO good!
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Anne S
4 months ago
What if I only have one for one flour?
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Farm Fresh Family
4 months ago
You could use one to one flour to replace the other flours but the flavor profile will be bland.
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Laura K
5 months ago
First time we could eat a hamburger without the bun crumbling to pieces! Absolutely delicious!
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Jennifer R
5 months ago
Welcome to the good life 😅😂 but seriously, the amount of crumble on most gluten free breads/buns is diabolical!
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Prep
1h
Cook
45m
Total
1h 45m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat oven to 375°F.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
L
LeAnna R
25 days ago
Question, I've made the sourdough version of these 3 different times now, and each time they are turning out so dense I could actually probably hurt someone if I threw a bun 😅 , like actually not edible, what could I be doing wrong! I follow the sourdough recipe to an absolute T, I use a digital scale for measurements, I have a proofing oven, my sourdough starter was perfect to bake with! I wanted to ask here before just using the yeast recipe (nothing wrong with using yeast!) we just prefer sourdough! :)
Like
Reply
Cancel
Farm Fresh Family
25 days ago
Are you using them fresh or using them from frozen? Fresh they should be soft and airy!! My only suggestion if they are hard from frozen is to slice them before storing and heat the before eating.
Like
Reply
Cancel
L
LeAnna R
25 days ago
I'm using them fresh! Does it make a difference like the sourdough recipe uses maple sugar n the yeast one uses syrup, and the grams are different on the millet flour, it almost felt like I should add more liquid, I'd love to figure out what I'm doing wrong!
Like
Reply
Cancel
Jennifer R
25 days ago
Just to be clear, you are using my sourdough Hawaiian rolls recipe from a book you purchased? Not this recipe and converting it? I'm trying to understand because this is the yeast recipe! They should not be hard fresh! If they are then YES it needs more hydration. Is the dough sticky to the touch and light when you are working with it?
Like
Reply
Cancel
L
LeAnna R
25 days ago
Yes, I'm using your sourdough recipe from your cookbook, it's not listed in the app yet, no I'm not trying to convert this one, that goes over my head, In your sourdough cook book it has the option to measure the ingredients in grams, n I followed that very closely, n my dough was so dry like I could hardly even get it to hold together to form a ball. I'm guessing I did something wrong somewhere and just haven't figured it out yet! 🙃 I'm gonna try again tomorrow , I'm really determined to take these to a ladies brunch on Wednesday! I noticed it says the dough should be slightly wet and sticky n mine was definitely not that. Maybe I need to try and measure in cups instead of grams.
Like
Reply
Cancel
Farm Fresh Family
25 days ago
Send me a photo of it on IG or via email when you make it, I'll be able to tell what it needs by looking at it!! Your guess sounds right!!
Like
Reply
Cancel
Miranda C
a month ago
We used them for teriyaki chicken burgers and they were amazing! The dough was super hard to work with but the flavor was absolutely worth it!
Like
Reply
Cancel
Farm Fresh Family
a month ago
They are really yummy!! See my comment below to modify when reading your dough!!
Like
Reply
Cancel
Miranda C
a month ago
I just made a batch of these for the first time and the dough was SUPER wet. I had to use a large cookie scoop to make the balls-that’s how wet I’m talking about. Is that normal?
Like
Reply
Cancel
Farm Fresh Family
a month ago
The dough should be wet but not SUPER wet!! It should have a dough like consistency (comparable to other gluten free doughs - wet/sticky but still able to work with it). You can try letting the dough sit longer to absorb the flour better, use less pineapple juice, or if the dough looks looser, add in more flour to get it to the correct consistency. Ingredients change by brand with gluten free recipes, so knowing how to adapt/adjust the wet to dry ratio is key for great doughs!
Like
Reply
Cancel
Miranda C
a month ago
Thank you! I did buy a different brand of psyllium husk than usual, so it’s possible that’s why-it didn’t seem to gel as much as the one I normally use. I’ll definitely try these again though, they are SO good!
Like
Reply
Cancel
A
Anne S
4 months ago
What if I only have one for one flour?
Like
Reply
Cancel
Farm Fresh Family
4 months ago
You could use one to one flour to replace the other flours but the flavor profile will be bland.
Like
Reply
Cancel
L
Laura K
5 months ago
First time we could eat a hamburger without the bun crumbling to pieces! Absolutely delicious!
Like
Reply
Cancel
Jennifer R
5 months ago
Welcome to the good life 😅😂 but seriously, the amount of crumble on most gluten free breads/buns is diabolical!
Like
Reply
Cancel
