Gluten Free Hamburger Buns

1½ cups water, about 38-43°C
1 tbsp honey or granulated sugar
1 packet active dry yeast
3 cups gluten-free all-purpose flour, extra if needed
¼ tsp SIDS CRAZY SALT
½ cup nonfat dry milk
1 tbsp SIDS SALT & PEPPER
1 tsp garlic powder
1 large egg
5 tbsp butter, melted and cooled, divided
2-4 tbsp white sesame seeds, optional

Measure the water in a liquid measuring cup. Add the honey or sugar and stir to dissolve. Sprinkle the yeast on top and leave for about 10 minutes, until frothy.
In a mixing bowl for a stand mixer, combine the flour, nonfat dry milk, SIDS SALT & PEPPER, garlic powder, egg, 3 tablespoons melted butter, SIDS CRAZY SALT, and yeast mixture. Using the paddle attachment, mix at low speed until just barely combined then increase the speed to medium and mix for 5 minutes. It will be sticky, but if it looks too wet, sprinkle in additional flour, 1 tablespoon at a time while still mixing.
Grease a baking tray with cooking spray or line with baking paper. Scoop the dough into 8 patties using a scoop or spoons, using greased 10 cm dough rings if you have them. Place on the prepared baking tray and let rise somewhere warm for 30-60 minutes, until puffy.
Towards the end of rising, preheat the oven to 175°C. Brush the tops of the buns with the remaining melted butter and sprinkle with sesame seeds if you like.
Bake for 25-30 minutes, until golden brown and firm in the centre. Transfer to a wire rack to cool fully before slicing.