Microwave Buns

Makes 12 Large or 24 Small Buns.

 Light and fluffy keto buns, made with the  Busn Baking Mix.   Big enough for a hamburger or bunwich lunch.  Or you can make smaller soup sized buns. Add you favorite seeds and a teaspoon of  herbs or spice for variations. 

* The bun is almost as good if you skip the added oil for a lower calorie version, will be slightly smaller. 

**Proportions are important for this recipe . Follow measurements closely.

Mix will make 12 large buns or 24 small buns.

Ingredients:

  •  1/2 cup  Buns Baking Mix
  •  1/4 t Baking Powder
  • 3/4 c boiling water
  • 1 T oil (this can be omitted for a lower calorie bun) makes a fluffier bun.
  • 1  T flax seeds
  • optional add 1t Italian spice or 1/4t garlic powder.

Detailed Instructions:

  •   Pour dry mix, baking powder, flax seeds  into bowl. Add boiling water and oil
  •   Mix until the dough starts to come together into a gelatinous ball. Continue mixing for 1 to 2 minutes until dough has cooled down. Use a stand up mixer or mix by hand with a spoon.
  •   Knead dough into a soft ball, cut into 4 pieces for small buns and 2 pieces for large buns.
  •   Roll each piece in your hands to form a round ball.  It is important to make the dough balls very round and uniform. This will help the final product shape. Optional: you can let the dough rest a minute before cooking (this is suggested if you have not mixed enough and the dough is still a little too wet)
  • Place dough balls on parchment paper on a microwave plate. Keep dough evenly spaced it will double in size *see video. 
  • Microwave small buns for 6 minutes on high power. Microwave large buns for 6:30 minutes. Times may vary depending on strength of microwave. Time is based on 900W microwave on high power.
  •  Let cool and dry on a rack. Once buns are dry keep in an airtight container.
  •  Will keep at room temperature for a 2 days or refrigerate for longer life up to 8 days.
  • If making multiple batches wipe down moisture from the inside of microwave. Watch cook times; the first batch will take longer to cook. As the dough absorbs the moisture cook time will be reduced.