Gluten free hamburger buns

Directions

1. Put 2 heaping spoonfuls of dough in each mold and spread with a spatula to flatten and fill the bottom of each mold. Be careful that you don't put too much dough in each cup or your bun will be too thick. I made 6 large buns from the regular Pamela's bread dough. Let rise according to the directions.
2. Before baking, you can brush the tops of the buns with an egg wash (egg mixed with water) and sprinkle sesame seeds on top. The egg wash helps the tops to brown and also to hold the sesame seeds on.
3. Bake for 45-50 minutes, cover the tops with foil for the last 10 minutes to prevent them from getting too brown. When finished baking, take the buns out of their molds and cool on a cooling rack.
4. Make aluminum foil molds by cutting the foil into a circle and pinching the edges all around to create a large cup shape, or into long oblong shapes for hot dog buns. Make it as big around as you would like your bun to be. You can smooth the bottom of the cup with your finger if you want the bottoms to be more smooth. Or, try using tuna fish cans, or English muffin rings; or a store bought mold for other kinds of buns such as for hot dogs or specialty sandwiches.
5. Once you have your molds established, spray the inside of each with non-stick spray and place them on a baking sheet.