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.
- 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.
- 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.