Easy, delicious sandwich buns

Photo: Sandwich buns on a plate

Anyone who knows me can tell you I love bread. It’s probably the biggest challenge to my low carb lifestyle. Nothing beats the taste of homemade bread just out of the oven and smothered in butter. So, I am always on the hunt for good-tasting bread recipes made with low carb ingredients. I’ve used Carbquik and Bakesquick for quite a few years now. Both are good low carb flour, but I usually favor Bakesquik or its parent Dixie Carb Counter All Purpose Low Carb Flour for making cakes and anything that uses a fine flour. The texture is better than Bakesquik. When it comes to biscuits both deliver, but with subtle differences. I’ve used both to make sandwich rolls with mixed results.

Recently, I ran across Tova Foods recipe for sandwich rolls from their resident chef, Gregory Pryor. This one calls for yeast in it, which is a big plus. I made a few little changes to it to give it a bit more flavor and texture. I baked them in my muffin top pan, which makes regular hamburger-sized buns and they came out perfect. They slice easily and are neither too skinny or too thick for a sandwich. I may adjust this a little more over time. Still, it is a great-tasting bread that can be adapted to more personalized flavors, such as adding onion flakes, poppy seeds, sesame seeds, or herbs. Add more sugar substitute if you want a sweeter roll. Add in shredded cheddar cheese for a cheese roll.

Sandwich Rolls

1/2 cup warm Water
1 tablespoon Sugar Substitute or sugar-free Honey
2-1/2 teaspoons Active Dry Yeast
1/3 cup heavy cream with Warm water added to make 3/4 cup
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
1 tablespoon Water
2 cups CarbQuick or other low carb Flour
1/4 cup Wheat Gluten Flour
1/4 cup Flax Meal, ground
2 teaspoons Sesame Seeds, optional

If you’re using a muffin top pan, prepare each well with a parchment paper base and spray with cooking spray. If you don’t have a muffin top pan, you can use 4-3/4 to 5-inch rings, oven-proof bowls, or pot pie foil tins. Spray those with cooking spray also and dust with low carb flour.

In a large bowl, add warm water, sugar or honey, and yeast. Stir and let sit until it is bubbly, 5 to 10 minutes.

In a small bowl, mix salt, flour, gluten flour, and flax meal together. Add 1 cup of the flour mixture and baking soda to the yeast mixture and use a mixer with a dough hook to make a smooth batter. Add the rest of the flour mixture and mix on low until a sticky dough forms. If you’re adding herbs or cheese to the mix, do it in this step. You may need to scrape down the sides and pause to get the dough off the hook a few times while mixing. Once the dough is smooth, divide it into 6 equal pieces.

Shape each piece into a ball and place in each bowl or well in the pan. Press down on the top to flatten it a little. If you are adding sesame seeds or poppy seeds, do it now, pressing them into the top of the dough. Spray plastic wrap with cooking spray and place over the rolls. Place in a warm spot and let rise until the dough has doubled or rises over the bowl’s rim. Remove the plastic wrap and throw away.

Photo: Sandwich buns rising in muffin top pan

Bake on the center rack for about 20 minutes or until the buns are golden brown. Let cool on a wire rack. Slice horizontally when you’re ready to use. They toast well or can be warmed up in the oven for a few minutes or in the microwave for about 15 seconds.

Makes 6 delicious, nicely textured, and sturdy sandwich buns.

Image: Nutrition Information for Sandwich buns

 

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