Buttoni's Low-Carb Recipes

Archive for the ‘Single Serving Breads and Rolls’ Category

poppybun0091

INGREDIENTS: 

1 recipe Peggy’s Sandwich Buns: https://buttoni.wordpress.com/2010/07/23/peggys-sandwich-buns/

½ tsp. (or less) poppy seeds

DIRECTIONS:  Make the sandwich buns as instructed in that recipe.  When you have them shaped on the greased pan, sprinkle with poppy seeds to your liking.  Bake as the bun recipe instructs, 300º for 25-35 minutes (ovens vary).  Don’t over brown, as the toasting/reheating may dry them out too bad if you do.  Some uses will be visually more appealing if you toast the top bun to brown it nicely.  🙂  Store unused rolls in a bag in the refrigerator.   Will keep a week or a little longer.

NUTRITIONAL INFO :  Makes 8 rolls, each containing:

94 calories

7.66 g  fat

1.6 g  carbs, 1 g  fiber, .6 g  NET CARBS

5.5 g  protein

66 mg sodium

37 % RDA Vitamin B12, 18% copper, 22% iron, 17% phosphorous, 20% riboflavin, 14% selenium, 14% zinc

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The amazing Oopsie or Revolution (Revo) Rolls can be varied with many additives.  I put a little flax meal in mine for the added fiber as well as giving them a bit more bread-like texture.  I like to put cheddar cheese on top for a low-carb version of cheese bread I’ve always loved.   If you’re not too sodium sensitive, you may want to put even more cheese on these.  You might even like to fold some right into the batter as well as putting it on top as I do.  This recipe is OK for Induction.

INGREDIENTS:

1 recipe of my Sandwich Buns:  https://buttoni.wordpress.com/2010/07/23/peggys-sandwich-buns/

4 oz. cheddar cheese, grated

DIRECTIONS:  Make rolls as instructed.  When the formed blobs of batter are placed onto the greased pan, Spread them out just a bit to make them the size of a traditional hamburger bun.  Sprinkle ½ oz. cheese on each roll.  Bake as instructed in roll recipe.  Enjoy!

NUTRITIONAL INFO:  Makes 8 pieces, each one contains:

144 calories

11.6 g  fat

2.28 g  carbs, .98 g  fiber, 1.3 g  NET CARBS

8.4 g  protein

218 mg sodium

44% RDA Vitamin B12, 19% copper, 24% iron, 27% phosphorous, 26% riboflavin, 22% selenium, 19% zinc and 244 mg potassium

Rosemary-Onion Dinner Rolls

Rosemary-Onion Dinner Rolls

These little rolls are a variation on a Paleo Flax Bread recipe I saw somewhere on the net.  They came out quite light and tasty.  They are very nice with butter.  These are not suitable until you get to the Atkins OWL nuts and seeds level of the carb re-introduction ladder.  This batter can be baked as a single loaf as well, but allow longer (about 30 minutes) for baking time if you do.  I found they were good at room temperature, sliced and used to make min- sandwiches and sliders, too!

VARIATION:  Omit rosemary & onion powder and instead use dill weed or seed along with lightly toasted minced dehydrated onion.  Or use any other favorite seasoning blend.  Be CREATIVE!!  🙂

This recipe appeared in Volume 2 of Jennifer Eloff’s on-going cookbook series: Low Carbing Among Friends.  Each of her books brings you a huge collection of kitchen-tested low-carb creations by some of the most talented cooks in the low-carbing arena. GET YOURS TODAY from:  Amazon or here

INGREDIENTS: 

2 T. coconut flour

2/3 c. almond flour

1 c. + 2 T. flax meal (use golden flax for the lightest roll)

¼ tsp. salt

2½ tsp. baking powder

1 tsp. onion powder

1½ tsp. crushed dried rosemary (or 1½ T. fresh, chopped fine)

4 eggs, beaten

¾-1 c. water

4 T. olive oil

DIRECTIONS:  Preheat oven to 350º.   Grease loaf pan or muffin pan with some olive oil.  Beat the eggs, 4 T. olive oil and 1/2 c. of the water in a large mixing bowl.  Measure all dry ingredients on top of the egg mixture and stir/beat well.  Batter will be quite stiff.   Gradually add more water in small increments and beat after each addition until batter is smooth/soft enough to be spooned into muffin pans.  I used a square muffin pan making these.  You want it fairly thick!  Spoon into muffin cups nearly full, as these don’t rise too much. I actually used a square muffin pan, with 1″ deep wells.

Optional:  Before baking, sprinkle a few poppy seeds or crushed minced onion on top.

Pop into 350º oven for about 20 minutes (30-40 minutes for a single loaf of bread).  Cool slightly before attempting to remove them from the pan.

NUTRITIONAL INFO:  Makes 1 loaf cut into 12 slices or 12 dinner rolls, each roll/slice contains:

154 calories

12.8 g  fat

5.83 g carbs, 4.43 g fiber, 1.4 g  NET CARBS

5.71 g protein

83 mg sodium

 

 

Click to enlarge

Click to enlarge

 

I wanted a BLT for lunch today and didn’t have the right kind of bread made up.  So I took this English muffin recipe on Linda’s site:  http://genaw.com/lowcarb/lc_english_muffin.html and modified it a bit.  The result was a pretty good quick sandwich bread with good flavor and texture.   I baked it in a 6″ quiche dish, as I don’t own a small enough square pan.  I’ve been meaning to get one and this recipe may just drive me to go on and do that.  🙂    But round worked OK for my BLT. This is not acceptable until the grains rung of OWL. I now keep a batch of Jennifer Eloff’s Splendid Gluten-Free Bake Mix made up in my pantry.  Made in muffin cups, I would think this batter would make a nice small batch of 4 smaller versions for sausage biscuits perhaps.  🙂

INGREDIENTS:

1 egg, beaten

1 T. olive oil

3 T. water

1/3 c. CarbQuick bake mix

2 T. Jennifer Eloff’s Splendid Gluten-Free Bake Mix:  http://low-carb-news.blogspot.com/2011/04/im-very-excited-to-unveil-my-splendid.html

2 T. golden flax meal

¼ tsp. Splenda, granular (or equivalent)

3/4 tsp.  baking powder

DIRECTIONS:  Beat the egg in the dish you will bake this in.  I used a 6″ ceramic quiche pan.  Add the water and olive oil and stir again. Next add all dry ingredients and stir vigorously until smooth throughout.  Microwave on HI for about 90 seconds or until center is dry and done.  Remove and cool slightly.  Note, it won’t be browned at all.

Carefully tip/lift out of dish using a knife tip or spatula.  Toast either under a broiler (on both sides), or if it will fit, in your regular toaster.    Butter and jam it up as is for a biscuit  like flavor.  Slice laterally after toasting for sandwiches.   Slice before toasting if enjoying as morning toast.  For scone applications with added fruit bits, cut into wedges and toast without slicing laterally.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

192 calories

18 g  fat

13.2 g  carbs, 9.95 g  fiber, 3.25 g  NET CARBS

10.9 g protein

411 mg sodium

13% RDA Vitamin B12, 15% calcium, 13% copper, 18% iron, 18% phosphorous and 16% riboflavin

click to enlarge

click to enlarge

Yet another way to enjoy the well-known Revolution (Revo or Oopsie) Rolls.  This was very good with my broiled shrimp and salad last night and very psychologically satisfying, as I had been missing garlic bread for some time.  Now I can have some with my Italian food while still on Induction and until I can use better low-carb bread recipes for my garlic bread.  This spice mixture can be used on other low-carb breads, but the nutritional counts for any other bread will likely be higher and you will have to recalculate with the numbers for the particular bread you use.

INGREDIENTS:

2 Revo Rolls: https://buttoni.wordpress.com/2010/07/23/peggys-sandwich-buns/

1 T. unsalted butter, softened

1 clove minced garlic

Pinch each oregano, onion powder, crushed rosemary

1 tsp. grated Parmesan cheese

DIRECTIONS: Place Revo Rolls on broiling pan (preferably on a wire rack).  Mix minced garlic and soft butter together in dish and let stand for 10-15 minutes.  Spread half the butter on each roll.  Sprinkle with Parmesan and spices.  Broil until lightly toasted.  Cool 1-2 minutes to firm up.

NUTRITIONAL INFO: Makes 2 servings, each with:

145 calories

13 g  fat

1.25 g  carbs

.1 g  fiber

1.15 NET CARBS

5.5 g  protein

13 mg sodium

Click to enlarge

Oopsie Sandwich Buns

I was determined to come up with a good hamburger bun.  I began with the low-carb Revolution Roll recipe and modified it a bit to come up with these.  Texture on these is much more like real hamburger buns (less eggy than original Revo Rolls; didn’t fall  apart while eating).  They rise beautifully in the oven, then fall a bit when cooled, but hey……it’s egg whites, folks.  Ya gotta expect that.  But they still had a uniform 1/2″  inch thickness even after falling, making two of them just perfect for hamburger buns.  This recipes is OK for Induction, too!  My addition of flax meal really makes them very filling, as well!

I was in cruise control, having made Revo Rolls so many times, and reflexively formed 6 rolls onto one pan without thinking.  The added ingredients increased the quantity of batter by enough to make two more rolls next time.  As the buns I made were indeed too large for my rather large 5.25 oz. meat patties  I had to pinch off a bit around the edges.  So I think it best to do 8 rolls from this amount of batter in future.   Nutritional info reflects this.  I use two of these to make a whole bun as these are too thin to slice in my opinion.  So this recipe will makes just 4 whole burger buns.  Store leftovers in the fridge, where they easily keep a week.  Toasted lightly these are nice for tuna sandwiches or mock “French Toast” with sugar-free maple syrup on top.  I’ve even broken them up into Chicken and Dumpling broth and they hold up nicely as dumplings.

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.  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 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. Learned that way back in home economics over 40 years ago and have personally experienced whites not whipping a couple times in my life and suspected a speck of something in/on the bowl killed the action. Sadly, you just have to start over with fresh, clean bowl and whites when that happens.   Another note:  be sure you’ve added the other ingredients to the yolks before attempting to fold in the whites. I’ve learned over my many years of cooking, that beaten egg whites fold into a thicker mixture better than into thinner one.  🙂

Now to begin:  Separate the eggs, whites into one bowl, yolks into another, being very careful to not get any yolk in the whites bowl.

Let’s start out with the egg whites bowl first. 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! 🙂  If beaten to the proper stage, you do NOT need to use muffin top pans to cook these.  I don’t even own those pans and have NEVER had problems with my batter being thin and spreading out. I just plop the batter onto greased non-stick sheets.  I have to manually spread it out with a spatula to achieve the desired diameter buns!  Again, if you don’t beat the whites long enough, you WILL have “running” thin batter and cooking issues.  Set bowl aside for a minute or so.

Now move to the egg yolk bowl.  Add in the softened cream cheese, liquid Splenda and flax meal and beat with the mixer until smooth.  Let it sit 1 munute for the flax to thicken up a bit.

Next scrape the stiff egg whites on top of 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 a 1/3 cup measuring cup, dip the batter onto non-stick (or greased) baking pans into 8 equal mounds.  You can line pans with parchment if you prefer.  Gently shape into circles with back of cup or spatula until level.    Bake at 300º for 25 minutes.  Then raise heat to 350º and bake 4-5 more minutes until they are as brown as you like your buns.  Partially cool on pans before trying to remove.

NUTRITIONAL INFO: Makes 8 pieces, each piece contains (takes two pieces to make a whole bun):

92 calories

7.68 g  fat

1.52 g  carbs, .97 g  fiber, .55 g  NET CARBS

4.60 g  protein

66 mg. sodium

click to enlarge

click to enlarge

 

When we lived in Kansas my mother used to make a wonderful yeast bread recipe my Aunt in Dallas sent her.  It was called  Onion Dill Bread.  It had a bunch of cottage cheese, minced onion and dill in it.  When you cooked it it was so moist you could hardly cut it until it cooled off some or it would get packy.  I thought about that bread today and decided to try the low-carb MIM (Muffin in a minute) like onion-dill bread.  I just made one and man, oh, man was it ever close in taste!  I bought a little plastic container at Walmart the other day shaped like a slice of bread and baked my Onion-Dill MIM in it and it came out almost looking like a real slice of bread.  This makes wonderful hot rolls for dinner.  For that I would double the recipe and dip into 12 greased/non-stick mini muffin cups.  You don’t have to use a blender/processor to make this, but if not, be sure to mash out the lumps in the cottage cheese a bit with the back of a spoon instead.  If still in Induction, substitute sour cream for the cottage cheese.

INGREDIENTS:

1/4 c. + 1 T. flax meal (preferably dark, but golden is OK)

1 T. melted butter

2 T. cottage cheese (substitute sour cream if still on Induction)

1 egg

1/2 tsp. baking powder

1/4 tsp. dried dill

2 tsp. oat fiber

1/4 tsp. onion powder

Pinch salt

DIRECTIONS:

Melt butter and place in blender/food processor.  Add cottage cheese (or sour cream) and pulse.  Add egg and pulse.  Add baking powder, dill minced onion and pulse.  Add flax meal last and pulse one last time to smooth batter.  Scrape with rubber spatula into container of desired shape.  I used a sandwich shaped container designed for kids lunchboxes.  Microwave on HI for 1 minute.  Run knife around edges to separate from container and tip out so bottom can “dry off”.   Slice if desired and serve hot with butter.

NUTRITIONAL INFO: Makes 1 serving which contains:

342 calories

28.9 g  fat

10.8 g  carbs

7.9 g  fiber

2.9 g  NET CARBS

13.6 g  protein

135 mg sodium


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