If you’re going to grill a hotdog or hamburger, then you’re going to need some rolls to go with it!
These rolls really aren’t complicated to make even though it may feel a bit awkward to make them at first.
To make the hot dog buns, I create a mold from aluminum foil, but you can purchase molds like these on Amazon. To make hamburger buns, use a muffin top pan or silicon molds like the ones I’ve linked here. You can also take them to your favorite burger place and use them in place of a traditional bun.
The texture of this bread is very much like white bread, so it also makes a wonderful Hoagie roll for sandwiches. Some folks make a double batch and keep them in the freezer until needed.
Rolls Without Rolls
- 4 large eggs separated
- 1/4 cup whole milk cottage cheese or full fat ricotta
- 3 ounces skim milk mozzarella shredded (about 3/4 cup)
- 2 tablespoons whey protein isolate
- 1 tablespoon psyllium fiber powder
- 2 tablespoons oat fiber
- 1/4 teaspoon cream of tartar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Preheat oven to 350°F. Grease a brownie pan, muffin top pan, or your own molds (see note).
- Set three mixing bowls side by side. First separate the eggs, placing the whites in the first bowl and the yolks in the second bowl. Whip the egg whites with a hand mixer until stiff peaks are formed. Set aside.
- Add the cottage cheese and mozzarella to the bowl with the egg yolks. Use the hand mixer to combine. Beat until the eggs are lighter in color and the cheeses are blended. Don’t overmix.
- In a third bowl, mix the remaining ingredients with a whisk. Add the mixed dry ingredients to the yolk and cheese mixture a little at a time, beating as the dry ingredients are added.
- Last, fold the egg white mixture into the yolk mixture. Begin by using a spatula to add just 1/3 of the egg whites and lightly incorporating them into the dough. Add another 1/3 of the dough and continue to gently fold in the egg whites until the last third of the egg whites are folded in.
- Divide the batter evenly among the prepared pans or molds. Bake for 25-30 minutes or until golden brown. Let cool for at least 5-7 minutes before removing the buns from the pans. Let cool on a cooling rack until ready to use. Slice the buns on the side with a serrated knife just before serving.
- Store leftover buns in the refrigerator for up to 10 days.
and tall, slender bottles such as a spice bottle or caper bottle. You can also use a drinking glass or anything bakeproof that is cylindrical and roughly 5 inches long and 1½ inches to 2 inches in diameter.
Categories: Cooking Keto with Kristie, Recipe
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