You may or may not know this. A nice little trick with bread involves knowing that high cooking temperatures will give a thicker, crunchier crust, and lower cooking temperatures result in a thinner, softer one. So, if you want your bread to have a soft almost non-existent crust, much like burger buns, then a lower cooking temperature is required.
I normally cook my almond brioche bread at a medium temperature (~360F/180C) to get a medium amount of crust. To get these soft, thin crusted baps, I drop the temperature to 320F/160C, though I suspect that lower would work, too. Additionally, I wet the surface of the dough before it goes in the oven, to delay the formation of the crust (due to the surface drying out) so that the dough can continue rising in the oven for a little longer. I happen to love the mild (but not non-existent) flavor, and soft, flexible texture of this almond brioche bread, but if you have a favorite GF bread mix, you can just try dropping the temperature to make burger buns.
This recipe makes 8-10 burger sized rolls
1 recipe Almond Brioche dough
Line a cookie/baking tray with parchment paper, and use a serving spoon to form 8-10 equal sized mounds. Spread the batter out with the back of the spoon into patties, 3/4″ high, by ~5″ diameter.
Now, use wet fingers in small circular motions to gently smooth the top and sides of the buns. Re-wet your fingers frequently. This will give a smoother external texture, as this dough doesn’t smooth out on its own very well.
Leave the rolls to rise for 30-40 minutes.
Put the tray into the middle of a cold oven covered lightly with parchment paper to prevent over browning, and turn on the oven to cook for 35 minutes at 320F.
When the rolls are lightly browned, and spring back when prodded, remove them from the oven, and cover with a clean kitchen towel while they cool, to help keep the crust soft.