You can whip these buns up quickly and they freeze nicely.
If you are not super strict with FMD or not following it, you can sub spelt flour or one of my flour mixes for the sprouted wheat flour.
I do not have a phase 1 modification for this recipe.
You can make these into hamburger or hoagie buns- whatever shape you wish.
For hot dog buns, shape a golf ball sized dough ball into a log shape about the size of a hot dog.
For hamburger buns, roll a golf ball sized dough ball on the counter under a cupped hand until smooth and round.
For a hoagie bun, use a larger ball of dough and form into a log shape about 2x the size of a hot dog.
Makes 24 standard portions if you are being strict
2 cups water- 115-110 degrees
2T baker's yeast
3 cups sprouted wheat flour
1 tsp xanthan gum OR 4T tapioca flour
1 egg, lightly beaten
2T olive oil
2 tsp sea salt
Mix the yeast and warm water until yeast is dissolved. Add the egg, oil, flour and xanthan gum and mix with dough hook or stir by hand until a stiff dough is starting to form. Stir in salt. If you do not have a stand mixer, knead dough on floured counter for 3 minutes. If you are using a stand mixer, let it run for about 6 minutes. Dough should pull away from sides of the bowl.
Place dough in oiled bowl and cover with a damp cloth. Place bowl in a warm spot until dough is just doubled.
Punch down the dough and form into buns. Place on parchment lined or silicone mat lined baking sheet. Cover with damp cloth and put back into the warm spot - let rise until doubled.
Bake in preheated 375 degree oven for 12-15 minutes. You want them golden brown. Brush with olive oil.
Let cool before freezing.