Egg Bread Buns
These egg bread buns always come out of the oven with a thin crust on top, a crunchy cornmeal layer on the bottom and the perfect spongy middle.
Prep Time 2 hours
Cook Time 22 minutes
Total Time 2 hours 22 minutes
Servings 6 buns
Calories 226 kcal
unsweetened almond milk
or milk of choice
melted unsalted, organic grass-fed butter
(can also use coconut oil, if desired)
whole wheat pastry flour
Place all ingredients in a bread machine according to the manufacturer's instructions. Program for the Dough cycle and press Start.
Lightly dust a pizza stone with cornmeal (if you don't have a pizza stone, you may line a baking sheet with parchment paper instead).
After the bread machine finishes, remove the dough and place on a lightly floured surface.
Divide into 6 equal portions for hamburger/sandwich buns or 7 equal portions for hot dog buns.
Form the hamburger/sandwich buns into tight rounds. If making hot dog buns, roll into tight rounds and then flatten into ovals by rolling up each portion tightly to make a cylinder.
Place the buns on the pizza stone (or baking sheet) at least 1 inch apart. Cover lightly with plastic wrap and let stand for 40-50 minutes. If buns have not risen to desired size, allow to rise for an additional 15-25 minutes, depending on desired size.
Twenty minutes prior to baking, preheat oven to 375 degrees. Place the pizza stone in the center of the oven and bake until lightly browned, 15-22 minutes, depending on the size of the roll. Start checking the buns at 11 minutes to be safe.
Remove immediately to a cooling rack and cool thoroughly before slicing.
Egg Bread Buns
Amount Per Serving (1 bun)
Calories from Fat 55
% Daily Value*
Saturated Fat 3.2g16%
Vitamin A 300IU6%
* Percent Daily Values are based on a 2000 calorie diet.