Low Carb Italian Herb and Cheese Mini Hoagies and Hamburger Buns
Updated: Sep 29
I have been making my low carb/keto/gluten free bread loaf a lot ( https://youtu.be/0k6QK-1fUws )
and when I started the bakery I decided I had to branch out a bit and see if I could make some other kinds of breads and/or rolls. I've tried a few different things but the Italian Herb & Cheese Rolls and Hamburger Buns have been the best sellers so far. But of course like most of my recipes, this is just a base technique and skies the limit on different seasonings and topping you can add to the rolls.
For all the alternatives, tips and tricks and the reasoning behind all the different ingredients I used in this bread check out the original low carb bread blog post ( https://www.ketoupgrade.info/post/low-carb-bread-loaf-recipe )
Things I've learned about the bread loaves and batter itself-
-You can warm up the mixer bowl on a pot of simmering water to bloom the yeast faster but do not go about 110 degrees!
-You can add the whole psyllium husk in with the same step as the egg white protein, allulose, cream of tarte, salt step
-If you have a coated bread pan you can not line it with parchment and the chance of it deflating too much after baking will decrease because it will be a little stuck to the pan
-Whipping the egg whites is tricky, it could take up to 15 minutes depending on the speed and power of your mixer
-Banging the bread pan after filled with batter helps decrease air pockets
-You can proof the bread loaves in a dehydrator set to the lowest setting or if your oven goes down to 105 will work too
-Slicing the loaf with an electric knife is the easiest and cleanest way to slice up the bread, if not with a electric knife, using a serrated and putting the loaf on it's side cuts the best
This post is about how I found out how to make the best shaped buns out of this version of the PSMF bread. With having a long proof time, many of the traditional molds or just sheet pan methods of shaping buns just doesn't work. When this batter proofs, if it doesn't have anything to contain it and make it rise up, it rises out and makes a flatter whatever you are trying to make. Then there are a lot of YouTubers that have used the silicon bread molds that are mesh instead of solid and I'm guessing in regular non proofed items this gives a crispier and even cook on the outside of whatever it is you are baking. But for this particular method of PSMF bread with yeast, it needs to sit and proof for about 40 minutes to an hour. While that is happening some of the dough proofs out of the bottom of the holes and gets a little too crispy.
The hoagie or sub roll molds I found were a little too big because I wanted a mold that I could make different size long rolls in. So the molds linked below for the Italian herb & cheese rolls can be used for small hoagies, large hoagies, or hot dog rolls, just depending on how much batter you put in each. If you are making the exact rolls as me you will need 12 molds. To stick the seasoning on, I just used melted butter but I'm sure an avocado oil spray or something similar would work in the same way. I just like the flavor of butter. And I just made up my own seasoning mix to add to the top, you can just sprinkle one seasoning, of your choice, at a time on top of the rolls and top them with any cheese of your choice. Or any topping for that matter. I did some rolls with chopped pickled jalapeno and cheddar, some with just garlic and parmesan cheese or you can just do seeded rolls with any seeds you would like. I would definitely suggest using ziplock bags or piping bags for the hoagies or hot dogs, it just provides a nice uniform shape and is relatively fast.
For the Hamburg buns I used a silicon mold I found on Amazon, which will be linked below. I used my biggest scoop to put 2 scoops into each cavity and on the second scoop I push the batter down a bit to get it to the sides. This does two things, makes it faster to spread out and helps get rid of any big air pockets you might get in the dough. After scooping all the buns, just round and smooth the top and they are ready to proof. I just left the hamburger buns plain but you could definitely top them in the same manner as the hoagie rolls with sesame seeds, poppy seeds, cheddar or any seasoning of choice.
I proof the rolls for 40 minutes but they could go as long as an hour. I just have to cook bread loaves on the same day and getting the rolls done at a higher temperature then the loaves at a lower temperature a few minutes later works out better for me. Proofing can be done a few different ways. If you have a proof setting on your oven, set it at 105 and you are good to go. You can turn your oven on to 325 and set it on top of the stove top where there is warm air coming out to proof. Or like I have to do, you can use a box dehydrator set to the lowest setting possible. I also score the rolls, this is technically optional but if you don't they may split in weird ways or in different spots. And the temp may vary depending on the kind of oven you have. No matter what they will come out well as long as you don't pull them out until they are nice and golden brown on the top.
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Low Carb Bread Recipe Made into various buns!
292 g Warm Water (95-105 degree Fahrenheit) (1- 1/4 Cup)
9 g Active Dry Yeast (2 1/4 tsp.)
7 g Honey/ 6 g Inulin (1 tsp./ 2 tsp.)
10 g Whole Psyllium Husk (2 Tbs.)
100 g Egg White Powder (about 1- 1/4 Cup)
20 g - 80 g Allulose (2 Tbs. - 1/2 Cup) (I settled on 60 g as my perfect amount)
1/2 tsp. Salt
1/2 tsp. Cream of Tarter
24 g Heavy Cream Powder (optional, can use butter powder also) (4 Tbs.)
1 oz./2 Tbs. Melted butter or just oil of choice
Seeds or seasoning of choice
Cheese of choice
My Italian Herb Blend-
1 tsp. Granulated Garlic
1 tsp. Granulated Onion
1 tsp. Dried Basil
1 tsp. Dried Oregano
1/2 tsp. Fine Ground Salt
Preheat oven to 325 degrees if using the hot air from the oven to proof the yeast and rolls, weigh/measure the warm water into a stand mixer bowl, dissolve the honey or inulin into the water and whisk in the active dry yeast, let sit on top of the stove in front of the warm air until it gets really nice and bubbly or over a pot of warm water on medium heat
While that is working weigh/measure out the heavy cream powder into one bowl and the whole psyllium husk, egg white powder, allulose, cream of tarter and salt into another bowl
Once the yeast is active, place on the mixer with the whip attachment and whisk to just get the sides wet
Add the bowl with the psyllium, egg white protein, allulose, salt and cream of tarter into the mixing bowl and whisk on low to incorporate, then whip on medium high speed for 5 minutes then on the highest speed for another 3-5 minutes until thick and stiff peaks form and it looks like shaving cream
While that is whipping prepare whatever pans you are using, if you are using silicon or my hot dog bun molds you just need to put them on a baking tray, if piping hoagie rolls get a few ziplock bags and cut large holes at the corner, if making hamburger buns use a large portion scoop or a piping bag if you don't have the scoops
Once fully whipped, add in the heavy cream or butter powder on low speed for a few seconds then high speed for a few more seconds until just combined, you do not want to mix for too long, the egg whites might deflate if mixed too long
Take off the mixer and give a few stirs to make sure it is fully mixed and pipe or scoop into your molds, being sure to not get any gaps in the batter, set in front of the warm oven or in another warm spot to rise for 1 hour rotating half way through to get even proofing. Don't put too close to the hot air though, it may cook the outside of the egg whites. You want the air to be around 100-105 degrees where ever you decide to proof it. If using a dehydrator to proof, turn oven to 325 when there is about 10 minutes left to proof
Once the buns are proofed score the top if you like and bake for 10-15 minutes turning halfway through or until golden brown. If you are topping the buns with seeds pull a few minutes early and top with butter/oil and seasoning or seeds of choice and bake for a few more minutes
Let cool completely, slice and enjoy, can be on the counter for a few days, refrigerator for a few weeks or the freezer in a ziplock freezer bag for up to a month.
Macros for 1 of 12 Italian Herb & Cheese Hoagies using great value Italian Blend cheese
4.5 g Fat
2 g Total Carbs
<1 g Fiber
1-2 g Net Carbs
10 g Protein
Macros for 1 or 12 Hamburger Buns
1 .5 g Fat
2 g Total Carbs
<1 g Fiber
1 .5 g Net Carbs
9 g Protein
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