Peggy’s Hotdog Buns (or Hoagie Rolls)

click to enlarge

click to enlarge

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.

INGREDIENTS:

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

DIRECTIONS:

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.

ENTIRE RECIPE:

735 calories

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

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21 comments on “Peggy’s Hotdog Buns (or Hoagie Rolls)

    • I would not recommend this recipe for flatbread. Texture and flavor is waaaay different, as this bun is based on the famed Oopsie rolls (all eggwhites) and is the “eggiest” bread recipe I have.

  1. This sounds great and I hope to try it soon with your beef poor boy recipe, too. I was remembering my mom making cornbread with a pan that had corn cob shaped indention’s so would something like that work in making these more hot dog shaped?

    • Gee, I don’t know about the cornstick pan. It would make them long and thin enough for a hot dog bun, but perhaps too small to use as a hoagie roll. But I would think these would stick to the pan badly. I use a nonstick pan or parchment paper making these things because they’re mostly egg white and that’s inclined to stick to pans. I’d just use a non-stick/parchment lined pan and use your artistic, creative inner self to shape the batter. That way you won’t tear them all up trying to get them out of the compartments of that pan. LOL :)

  2. HI, just wanted to let you know these are great! The first time I made them I made a silly miscalculation though, for me in Europe an ounce is 100 grams….a US ounce is 28.5 grams…… Suffice to say that if you use 300 gr in stead of 85 gr of cream-cheese the recipe doesn’t turn out the way you meant it ^_^ (still quite tasty though, just very cheesy) So, now I’ve twigged onto my ‘miscalculation’ I will make them again and again cause they are luscious! Thanks for posting!

  3. oooh, am rearing to try these :)!!! I have everything except for the whey powder which I have read I can do without. Here in the NL I cannot find golden flax seeds either, just the one kind: dark brown. But am loving the stuff anyway so will give that a go as soon as possible. The closest lo-card bread I have found till now that actually tastes okay is Adams bread though so am very curious! Thanks Peggy!

  4. Now that the oat fiber is here I will try these again! They were actually quite good without the oat fiber so I’m sure they will be great anyway!

    It’s odd since I was just thinking the other day about a good hot dog type bun.

    Thanks for the great tips!

    • Oh, good, Lisa. You’re going to love that stuff eventually. Definitely the oat fiber I use in my recipes is not a vital ingredient. It’s just a flavor “enhancer” and texture “enhancer”. But you’ll find small amounts added to cakes, cookies, breads and such, really improves them (provided you don’t put too much). :)

  5. So many great new things to try Peggy! Haven’t seen you around in a while, I miss you!! I hope you are well and enjoying this hot hot hot summer. :) lou

    • HOT, HOT, HOT is an understatement, Louise. We’ve had over 30 straight days of 100+ temps here in Central Texas. 104º yesterday and 107º one day last week. Predicting 106º today. Been in a drought condition with water rationing for 3 years now but this year is really bad. Pretty much have given up on the lawn and flowers that are just cooking literally each day. At this point, just trying to save shrubs and trees. Lost a lot of shrubs already and more look like they aren’t going to make it. Our yard man said he’s losing two black walnut trees on his rural property that are both over 200 years old. Such a shame. The phone repairman was here the other day and is losing trees on his farm, too. Having to use his well water to even water his livestock. But I know you don’t ever have such issues where you are. Oh, to revisit the lush green of England again, that “little piece of heaven on earth” I so love. :) Would feel real good about now, my dear.

    • Let me know how you like them, Cori. It’s basically my sandwich bun recipe, just shaped different. So if you’ve done that recipe, you’ll react to this one the same. I just posted this so folks could see the versatility of the recipe. :)

  6. I’m highly allergic to whey powder, so I use egg white powder instead, but can I use anything else, or maybe it? So many recipes call for whey, but I cannot find an answer.

    Thanks,

    Pat

    • Pat, I’d omit the whey and increase the flax meal 1 T. I think that will work just fine. That sub will tend to make the buns a little softer.

      • I’ll give that a go and try to remember how it works! Thanks, they look so good and I still have not found a good ‘bread’ recipe!

        • Tonya, egg substitute is egg whites and I don’t believe these would cook up very well with all egg white. I suppose you could try it one time and see. But never doing them with the whole egg at least one time, you’ll have no basis for comparison to see what that substitution does to the original recipe’s taste and texture.

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