Yeast Starter

1 tsp sugar
1/2 cup lukewarm water
1 tbsp instant yeast

Dough

1/4 cup melted butter
2  large eggs, beaten
1  egg white, beaten (save yolk for egg wash)
1 cup   2% milk
1/4 cup sugar
1 tsp  salt
3 1/2 cups  Highwood Crossing Gluten-Free All-Purpose Flour
1/4 cup  Highwood Crossing Gluten-Free All-Purpose Flour (for kneading)

Egg Wash

1  egg yolk (saved from above)
1 tsp   water
sesame and poppy seeds to garnish (optional)

Yeast Starter

Dissolve sugar in water and sprinkle the yeast into the water.

Stir and leave for approximately 5-10 minutes while preparing other ingredients, until frothy.

Dough

In a bowl, combine the butter, eggs and egg white, milk, sugar and salt and mix well.

Add yeast mixture and combine.

Add 3 1/2 cups (875 mL) flour and mix – it will be a very soft dough and quite sticky.

Using a portion of 1/4 cup (60 mL) flour, dust your working surface.

Turn the dough out onto the surface and dust it with a bit of the flour.

With floured hands, gently bring the dough together, very gently kneading once or twice adding flour as needed if sticking.

Place the dough in a clean and lightly greased bowl.

Cover it with a damp towel and let rise for approximately 1 hour in a warm place, it will double in size.

Sprinkle work surface with flour and turn dough out on it.

Cut into 8, 10 or 12 portions, depending on size of bun required.  8 portions will create hamburger bun size, 10 portions a sandwich bun size and 12 portions a dinner roll size.

Gather dough pieces between floured hands, until you’ve made a soft, smooth round shape.

Place the buns on greased or parchment lined baking sheets, cover with a towel and let rise another 20 minutes.

Preheat the oven to 375 °F (190 °C).

Brush buns with egg yolk mixture, then sprinkle with sesame or poppy seeds if using.

Bake for 15-20 minutes, until golden.

Remove from the oven and cool on a wire baking rack.

Wrap or store in airtight container and freeze portions not being used immediately.

Servings:  10 buns