I just realized I haven’t shared with you my best recipe for hamburger buns! It’s the same recipe I use for rolls, but the pan size and the cook time is different. They are best within the first few days, but they can be frozen and used later.
3 1/2 c. Pamela’s Bread Mix
3 eggs (I used 3 flax eggs which is 3 T. golden flaxseed meal mixed with 9 T. lukewarm water- mix and allow to gel for 5 minutes)
1/4 c. oil
2 1/4 tsp yeast or 1 packet yeast
1 1/2 c. warm water (105 to 110 degrees Fahrenheit)
Mix flax eggs and set aside. Place bread mix in a stand mixer along with oil, yeast, and warm water. Add flax egg gel. Mix on medium for 3 minutes. While it is mixing, oil 6-7 bun pans and flour with white rice flour. Scoop dough into bun pans and smooth with a spatula. Set aside and allow to rest and rise for 1 hour. Preheat oven to 350 degrees. Bake buns for 22-25 minutes until tops are browned. I always tap them with my finger and they sound different when they are finished. I’m not sure how to describe that sound… Allow to cool for 3-4 minutes and then remove from pans. They should come out easily if you floured them. Also, my bun pans are springform so they pop out quite nicely.
The original recipe can be found on Pamela’s website: