I took my sandwich bun recipe and made it up as hotdog buns today, just to see if I could do it. They came out very nice! The recipe will either make around 10 hoagie size halves (5 hoagie rolls) or 16-18 hotdog bun halves (8-9 hotdog buns). As you might guess, the key is in the strip of batter’s width and length. For hoagie rolls, make the band of batter about 7″ long and 1½” wide (they spread a bit during cooking). For hot dog buns, make the band of batter about 5″ long and only about 1″ wide. I make mine a tad too wide so this batch may get mostly used for hoagie sandwiches. I forgot they spread a bit in both width and length during cooking. But the specifications I just gave for the band of batter you want to shoot for will be just about right. Since I can’t know how many YOU will get out of your batter, I will provide the nutritional info for the entire batch of batter and you’ll have to divide each stat by the number of “halves” you get when you make these. I can tell you the entire recipe has only 5.5 net carbs, so these can be enjoyed often, as the carb count will be very low even if you do this recipe as 10-11 hoagie rolls! :)
Having the eggs at room temperature will slightly increase egg white volume for this recipe, but it’s not absolutely necessary. What is absolutely essential when beating egg whites is that no speck of yolk (or anything) contaminate them. This contamination issue goes even further, in that there must be no speck of contamination in/on the bowl you beat them in either. The slightest speck of something transferring from your fingers/hands to that bowl, or a bowl that wasn’t washed and dried properly will stop the whites from whipping. Sadly, you just have to start over with fresh, clean bowl and whites when they refuse to whip stiff due to possible contamination. Another note: be sure you’ve added the other ingredients to the yolks before attempting to fold in the whites. Beaten egg whites fold into a thicker mixture easier/better than into thinner one without settling issues.
This recipe is Induction friendly.
4 large eggs, separated
1/8 tsp. cream of tartar
2 drops liquid Splenda (or ¼ packet)
3 oz. cream cheese, softened
¼ c. golden flax meal
Preheat oven to 300º. With two clean and dry bowls in front of you, separate the eggs, whites into one bowl, yolks into another. Be very careful not get any yolk in the whites bowl. Start with the egg yolk bowl and add in the softened cream cheese and flax meal and stir with a spoon until fairly smooth. Set that aside to “sit” while you tackle beating your egg whites.
Add cream of tartar to egg whites and with an electric mixer and perfectly clean and dry beaters, whip the egg whites until VERY stiff. Many say they can’t get these the Revo Rolls recipe to come out right, saying they spread all over the pan. If you don’t beat the egg whites until they form a totally erect peak (tip of peak does NOT fall over when you lift the beater out of the bowl and they are starting to appear almost dry on the surface), they’re not stiff enough yet!
Now using the electric mixer, beat the egg yolk mixture for 1 minute to be sure it is smooth. Scrape your egg whites onto the egg yolk mixture and with a rubber spatula, gently fold the two together until well blended and there are no clumps of egg white. Try not to overwork the batter, which could deflate the egg whites. Be sure to get your rubber spatula all the way to the bottom of the bowl as you fold yolk mixture upwards and over the egg whites to incorporate the two into a smooth batter. Using the edge of the rubber spatula, dip the batter onto non-stick (or greased) baking pans into oblong bands of batter. Gently shape if batter sprawls as you work. Bake at 300º for 25 minutes. Then raise heat to 350º and bake 4 more minutes or until they are as brown as you like your buns. Partially cool on pans before trying to remove. When cool, store any leftovers in plastic bag in refrigerator.
NUTRITIONAL INFO: Makes approximately 5 hoagie rolls (10 pieces) or 8 hot dog buns (16 pieces). But since your size will impact the per piece numbers, I’ll provide numbers for the Entire recipe and let you calculate based on how many pieces your get.
61.5 g fat
12.2 g carbs, 7.8 g fiber, 4,4 g NET CARBS
36.8 g protein
577 mg sodium
811 mg potassium