These buns make great sandwiches. It takes two, but the count is so low, you can definitely fit these into your daily nutrient limits. These are Induction friendly.
1 recipe Peggy’s Sandwich Buns: https://buttoni.wordpress.com/2010/07/23/peggys-sandwich-buns/
½ tsp. sesame seeds
DIRECTIONS: Make the sandwich buns according to that recipe. When they are formed onto the greased pan, sprinkle with the sesame seeds. Bake at 300º for 25-35 minutes (ovens vary). Remove when they just begin to brown and feel done in center. I don’t over brown because leftovers must be heated/toasted when used and I don’t want to dry them out or over brown during the re-warming. Here’s what one looks like after toasting/browning further:
NUTRITIONAL INFO: Makes 8 rolls, each contains:
7.8 g fat
1.7 g carbs, 1.1 g fiber, .62 g NET CARBS
5.58 g protein
66 mg sodium
37% RDA Vitamin B12, 19% copper, 23% iron, 18% phosphorous, 20% riboflavin, 19% selenium, 13% zinc
3 thoughts on “Sesame Seed Sandwich Buns”
I put these in a plastic bag & put them in the fridge…. they are a little gummy/sticky on top when I go to use them but of course I use them anyway, but I was just wondering if I’m doing something wrong & also can I freeze these ??
Peggy, I made these for lunch today and we enjoyed BLT’s with summer tomatoes from the garden. Thanks for a great recipe. Will be using the left overs for burgers tomorrow night! -Kim Hardesty
They do make a nice HB bun, I think. Glad you liked them, Kim.