Gluten-Free Soft Milk Buns
Soft, fluffy, and perfectly golden, these Gluten-Free Soft Milk Buns are a game-changer for gluten-free baking enthusiasts! Made with a combination of gluten-free all-purpose flour and sweet rice flour, these buns boast a tender crumb that rivals traditional versions. Enhanced with the richness of whole milk, butter, and a hint of honey, they strike the perfect balance between subtly sweet and savory. The dough comes together effortlessly and bakes to perfection in just 20 minutes, making this recipe ideal for dinner rolls, sliders, or breakfast sandwiches. With customizable finishes like an egg wash or milk brushing, these gluten-free buns not only taste incredible but also look bakery-worthy. Perfectly soft and versatile, they are a must-try for anyone seeking easy, gluten-free bread recipes!
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Recipe Information
Ingredients
- 350 grams Gluten-free all-purpose flour (with xanthan gum)
- 50 grams Sweet rice flour (also known as glutinous rice flour, but gluten-free)
- 50 grams Sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 240 milliliters Whole milk
- 60 grams Unsalted butter
- 1 large Egg
- 1 teaspoon Apple cider vinegar
- 15 milliliters Honey
- 60 milliliters Warm water
- 1 large Egg (for egg wash, optional)
- 15 milliliters Milk (for brushing, optional alternative to egg wash)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, sweet rice flour, sugar, salt, and instant yeast. Whisk well to evenly incorporate the dry ingredients.
In a small saucepan, warm the milk over low heat until lukewarm, about 38°C (100°F). Avoid overheating. Remove from heat and stir in the unsalted butter until melted. Set aside.
In a separate small bowl, whisk together the egg, apple cider vinegar, and honey. Add this mixture to the lukewarm milk and butter mixture, stirring to combine.
Add the wet ingredients to the dry ingredients. Stir together until a sticky dough begins to form.
Slowly add the warm water to the dough, one tablespoon at a time, while mixing. The dough should be soft, smooth, and slightly tacky but not overly wet.
Cover the mixing bowl with plastic wrap or a damp towel, and let the dough rest in a warm spot for about 60 minutes. It should rise slightly, but gluten-free dough generally won’t double in size.
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper or lightly grease it.
Use lightly floured hands or a scoop to divide the dough into 8 equal portions. Shape each into a round bun and place them spaced evenly on the prepared baking sheet.
Optionally, for a shiny finish, brush the tops of the buns with a lightly beaten egg (egg wash) or milk.
Bake in the preheated oven for 18–20 minutes, or until the buns are golden brown and sound hollow when tapped on the bottom.
Remove from the oven and allow the buns to cool on a wire rack for at least 15 minutes before serving.
Nutrition Facts
Calories |
2500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 2669 mg | 116% | |
| Total Carbohydrate | 375.8 g | 137% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 78.6 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 455 mg | 35% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 793 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
