Low Carb Bread Rolls

5 from 52 votes!

Whip up these delicious Low-Carb Bread Rolls for the most perfect sandwich or burger. Enjoy the goodness of bread with fewer carbs!

Prep Time10

Cook Time30

Total Time40

Course: Breads

Cuisine: Australian Keto

Diet: Diabetic

Recipe Category: Low Carb

Servings: Rolls

Calories: 141kcal

Author: Megan Ellam

Equipment

Ingredients

1 cup warm water
2 teaspoons inulin
7 g yeast 1 sachet dried yeast
2 eggs
Pinch salt flakes
1/3 cup golden flax meal 40g
1/3 cup almond meal 40g, or almond flour
1/2 cup oat fiber 50g click for supplier
1 1/4 cup vital wheat gluten 180g click for supplier
70 g butter cubed
1/4 teaspoon xanthan gum

Metric - US Customary

Instructions

CONVENTIONAL METHOD

Combine inulin, yeast and water in a small bowl. Leave in a warm place until yeast activates. This can take 10-20 minutes. It should be thick and foamy on top
Add all the ingredients (in recipe order) to a mixer, including activated yeast. Using dough hook attachment knead dough for 5 minutes on a slow speed.
Transfer to bench top and knead for one minute until dough comes together. Cut into 12 x 60g pieces. With a slightly wet hand, cup each ball of dough and roll gently into a bun. (See video for quick demonstration)
Place each bun on a large baking tray lined with baking paper. Ensure there is plenty of space allowed for the bun to rise without touching others. Cover buns with silicone mat and clean towel. Leave in a warm place for approximately 1 hour until the buns have doubled in size.
Preheat the oven to 170℃ fan/190°C static/375°F.
Sprinkle the rolls with sesame seeds. Bake for 30-35 minutes. Cool on wire rack.

THERMAL METHOD

Combine inulin, yeast and water in a small bowl. Leave in a warm place until yeast activates. This can take 10-20 minutes. It should be thick and foamy on top
Mix all ingredients to mixer, including activated yeast; mix 5 min/dough setting. Follow from step 2 above.

Notes

Ingredients and Substitutes

Vital Wheat Gluten: This is the star of the show, giving your rolls structure and that classic bread-like texture just like our popular Low Carb Bread recipe. No direct substitute for this one, so it's a must!

Instant Yeast: You can use active dry yeast instead, just make sure to proof it in warm water first. The conversion is 1:1.

Oat Fiber: Don't confuse this with oat flour; it's a different ballgame. If you can't find it, try psyllium husk powder for a similar texture.

Almond Meal: Feel free to use almond flour if that's what you have on hand, but almond meal will give a slightly coarser texture.

Inulin: If you don't have this soluble fiber, a touch of ugar or honey can be used to activate the yeast. If substituting use 1 teaspoon.

Eggs: For a vegan twist, swap eggs for flax or chia eggs. One egg equals one tablespoon of flax/chia mixed with three tablespoons of water.

Variations:

Get creative with toppings like sesame seeds, poppy seeds, or even a sprinkle of cheese.

Add herbs and spices like rosemary, garlic powder, or onion flakes for extra flavor.

Roll the buns into 24 smaller balls to make keto dinner rolls.

Tips for Success:

- Be patient during rising; it's key for a light, airy texture.

- Handle the dough gently to avoid deflating it.

How to Store Low Carb Keto Buns

- Keep in an airtight container at room temperature for up to 3 days or freeze for longer shelf life.

How to Serve Keto Buns

- Perfect for sandwiches, burger buns, or as a side to your favorite soups and salads.

More Recipes to Try:

- Explore our other low-carb creations like almond flour pancakes or cauliflower crust pizza for a complete low-carb menu!

Nutrition