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 Post subject: Hot Dog buns
Post Posted: Sep 13, 2019 6:45 pm 
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I found this unique recipe that makes hot dog buns without flour. You freehand the dough and shape into the buns and lay them out on a baking sheet, which would be fine, except they tend to spread out, rather then up. We don't use hot dog buns that often and the recipe only makes a few, so I don't really want to invest in an expensive "hot dog bun" pan. I tried folding parchment paper so it gave separate sections in the pan for the buns, but the buns push the parchment folds over. Anybody have any thoughts on how to make the separations stronger and still be able to cook the buns? Just want to use something like an 8x8 pan and make 4 normal size hot dog buns.


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 Post subject: Re: Hot Dog buns
Post Posted: Sep 13, 2019 7:39 pm 
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Just reaching here, what if you used non stick foil or parchment to make little beds for them and laid them longways in a loafpan two side by side in two rows?


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 Post subject: Re: Hot Dog buns
Post Posted: Sep 14, 2019 6:49 am 
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That is a great idea Monchiladas!


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 Post subject: Re: Hot Dog buns
Post Posted: Sep 14, 2019 6:00 pm 
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We'll, I'm interested. Where did you find the recipe? Can you post it?

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 Post subject: Re: Hot Dog buns
Post Posted: Sep 14, 2019 7:50 pm 
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Monchiladas- thanks, I will give that idea a try. Maybe the parchment paper wouldn't lay over if the buns were only two by two and against the sides of the loaf pan.
I think I can post the recipe or the link. I take no credit for it- it all goes to the nice lady who posted it originally. It makes these hot dog buns, hamburger buns (I use a muffin top pan for those; they are a little small, but not bad) and pretty much any other shaped bun you like, but they spread (at least for me). I think the recipe makes less buns then it says, but that is personal preference on how big you make them. I think she has a recipe for a bread too, but I haven't tried it.

Description
This dough is amazing! It’s light, fluffy, moist, and tastes very close to traditional bread. The mix makes 6 burger or sandwich buns, or 6 hot dog buns, or 12 dinner rolls, or any combination of those depending on how you shape the dough. Suitable for Atkins, keto, lchf, low carb, diabetic, low glycemic, gluten-free, nut-free, dairy-free if Kite Hill non-dairy cream cheese is substituted.

Ingredients
6 ounces, weight Organic Valley Cultured Cream Cheese, Softened
3 whole Eggs (large)
2 Tablespoons Lifesource Oat Fiber (or Other Gluten Free Oat Fiber)
1 Tablespoon Psyllium Husk Powder (Not Whole Husk)
1 Tablespoon Kraft Shredded Parmesan (powdery Type)
1 Tablespoon Golden Flax Meal (may Use Brown Flax Meal)
1 teaspoon Fleischmann's Bread Machine Yeast (for Flavor)
1-½ teaspoon Gluten Free Baking Powder
½ teaspoons Granular Erythritol (or Equivalent)
Preparation
Line baking sheet with parchment paper, or oil 6 wells in a muffin top pan and set aside.

Soften cream cheese in microwave just until it begins to melt and can be stirred (about 30–35 seconds). Add eggs and whisk until you have a creamy consistency. Add the dry ingredients and whisk well. Let rest for 10 minutes.

While the dough is resting and thickening, preheat oven to 350ºF.

After 10 minutes, the dough should be stiff. Divide into 6 portions and scoop onto baking sheet. Using wet fingers, shape dough into desired shape and smooth the top. Bake for 30 minutes; tops will be lightly browned, and bun will be springy to touch.

Transfer to cooling rack. Once buns are completely cooled, split with a thin serrated knife.

May be stored on the counter for several days, in the refrigerator for up to 2 weeks, or in the freezer for several months.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to more accurately assess nutritional estimates, which are based on exact ingredients I used. Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Serving size is 1 of 6 buns, or 2 of 12 dinner rolls.

Nutritional information: estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer. Calories 139, Total Fat 12 g, Saturated Fat 6 g, Sodium 242 mg, Potassium 44 mg, Sugars 1 g, Protein 6 g, Total Carbohydrate 3 g, Dietary Fiber 2 g, Net Carbs 1 g. Macros: 79% Fat, 18% Protein, 3% Carbs.

© September 25, 2016 Roxana Lopez for Aunt Rocky’s (updated instructions 9/5/17)

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.


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 Post subject: Re: Hot Dog buns
Post Posted: Sep 15, 2019 8:03 am 
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Thanks!

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 Post subject: Re: Hot Dog buns
Post Posted: Sep 15, 2019 8:22 am 
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I mostly use this for the hamburger/sandwich buns. The dough is very sticky; wet hands are essential to form it. Ingredients available on Amazon and you use very small amounts to make quite a bit.


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 Post subject: Re: Hot Dog buns
Post Posted: Sep 16, 2019 1:30 pm 
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Here's a couple photos of these buns. I divided the recipe into 4 parts & made 2 hot dog buns using Monchiladas idea of side by side in loaf pan with little beds of foil covered with parchment and then just 2 free form hamburger buns on a silicone mat. Both worked good enough for us since we don't have a lot of either. Thanks much. :)

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