These wonderful blender buns & dinner rolls have been quite the journey. I started tweaking my Basic Low Carb Yeast Bread recipe last year to see if I could get it to produce a soft dinner roll that would be low in carb and low in fat.
I wanted something that you could slather with butter, dip it in soup or have a hamburger bun that didn’t disentigrate before you could eat it.
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One thing that is noticable in the Trim Healthy Mama community is the struggle with bread, especially in your S meals. If you follow a low carb lifestyle there is a similar struggle with lowering the carbs enough to fit within your macros.
We Struggle no longer!!
Wonderful Blender Buns & Dinner Rolls Can Be Made in the Air Fryer or Oven
High In Fiber
These awesome blender buns and dinner rolls pack a whopping 12g of fiber per roll when you make 8. So be prepared if you are not used to eating that much fiber at a meal. make sure you are drinking enough water.
The great thing about them being high in good fiber is that you can enjoy these wonderful blender buns and dinner rolls with any meal.
I have said it before and will say it again oat fiber is your friend. It helps to lighten these dinner rolls and buns where they rise up and become light and airy. I only use THM Oat Fiber in my baking because it produces the best baked goods without an odd taste like some of the other brands.
They do not have an eggy taste at all and after they cool fully they slice beautifully. They toast really well in a skillet, but be careful in the microwave as they get a little funky when reheating that way.
Ways To Use Wonderful Blender Buns & Dinner Rolls
They make great breakfast sandwiches, lunches and of course dinner rolls. Make sure you let them cool before slicing or the y tend to tear instead of slice.
Light and airy with nooks and cranies for butter, mayonaisse or your favorite sandwich spread these buns and rolls are sure to please even a picky palate.
If you are looking for a good loaf of bread head on over to my Basic Low Carb Yeast Bread.
Some Tips and Tweaks For These Wonderful Buns & Dinner Rolls
Tip #1
Lightly buzz your egg whites with the cream of tartar until they are frothy but not too thick.
Tip #2
Add all the wet ingredients first. And make sure you lightly mix the dry ingredients before adding to your blender.
Tip #3
I use a Ninja blender
If your batter is loose add 1 teaspoon of THM Baobab Boost Powder and stir it up and let it sit for a few minutes. That will help it thicken enough to be scooped.
How To Make Wonderful Blender Dinner Rolls
I used a small rubber spatula to scoop mounds of dough into a 6″ round wilton cake pan
I did preheat my air fryer to 360 and set them to bake at 310 degrees for 20 minutes check them at 10 min to see if you need to rotate your pan or cover it with foil.
Wonderful Blender Buns & Dinner Rolls Recipe
- Serves: 8
- Serving size: 1 large roll
- Calories: 67
- Fat: 2g
- Carbohydrates: 15g
- Sodium: 518mg
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
- ¼ cup water (warmed)
- 1 teaspoon honey
- 2 teaspoons active dry yeast
- 2 cups egg whites
- ¼ teaspoon cream of tartar
- 1 tablespoon apple cider vinegar
- 1 cup THM Baking Blend
- ½ cup THM Oat Fiber
- 4 teaspoons vital wheat gluten (optional)
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- ¼ teaspoon THM Mineral Salt
- 3 teaspoons THM Super Sweet Blend
- Warm you water to 90- 110 degrees. combine the honey with your water and sprinkle the yeast on top. Allow to proof for 5 minutes.
- Combine your dry ingredients and whisk to combine. set aside
- Add egg whites to your blender with the cream of tartar and pulse until foamy (about 8-10 seconds)
- Add the apple cider vinegar, and yeast mixture and then add the dry ingredients. place lid on blender and lock.
- Process on low for about 1-2 minutes.
- Grease and line pan with parchment, spray parchment with cooking spray.
- Scoop ¼ cup portions into a round pan, leaving ⅛" to ¼ inches in between.
- Allow to sit for 5-10 minutes
- Preheat to 310 degrees, place pan in basket and bake for 18 minutes. You can cover the pan with foil for the first 5-10 minutes for a lighter crust.
- Preheat oven to 350 degrees place pan on middle rack and allow to bake for about 45 minutes (you may want to cover the pan for the first half of cooking time for a lighter crust.
Lightly buzz your egg whites with the cream of tartar until they are frothy but not too thick.
Tip #2
Add all the wet ingredients first. And make sure you lightly mix the dry ingredients before adding to your blender.
Tip #3
I use a Ninja blender so if you are using a higher powered blender your times may be different for blending. This is what the batter looks like when I let it sit for about 5 minutes.
Glenda says
Looks great!
Judy says
Thank You <3
Anthony says
These look delicious!
Alicia Veldman says
If I don’t use the vital wheat gluten do I need to replace it with anything else? More baking blend?
Judy says
No it will work just fine without it 🙂
Mary-Ann says
It’d be really helpful for ppl (namely me 😉 ) if you added your tips to the actual recipe. I like to print my recipes and keep them for the future. I’d probably forget the tips when I went to make the recipe again lol. I am curious to see how these turn out though. ANY bread I’ve tried making, except an E bread, has deflated on me and most have been really dry tasting. It’s funny, I wasn’t much of a bread eater before THM, but now that I am doing THM I want to have bread all the time lol.
Judy says
I’ll be happy to add them into the notes of the recipe. I normally try to do that because honestly, I forget that kind of stuff too!!
Michele says
Hi Judy,
Love the taste and smell of these yummy buns! Although yours look much more appetizing than mine. i do not have an air fryer so baked mine in my oven. I used a larger cookie sheet and placed them on the greased parchment. They did not rise. : / Should I have used a smaller pan, e.g. a 8″ round cake pan. Would that “crowd” them so they rise? Thx for any helpful hints. p.s. I did add the baobab powder which helped make the dough thicker. (wondering if I needed more?)
Judy says
I would use the 8″ round pan — normally these kinds of bread do not rise very much (nothing to hold the air pockets from the yeast, unless you use the gluten which is not an option for many) You might be able to add about 1/4 total of Baobab but that may be too much because it is a thristy flour like coconut flour — and I have not tried it that way!! I honestly think the 8″ pan will do the trick for you though.
And thank you so much for trying this recipe!!
Judy says
oh and the square buns were baked in my toaster oven but the wells were filled to the very top so that they could puff up a bit as they baked
Melanthe says
They smell wonderful while baking. I didn’t have cream of tartar so I substituted with 1/2 teaspoon of white vinegar. The dough was more like smoothie texture even after letting it sit so I added 1 tablespoon of psyllium husks and 2 teaspoons baobab I think next time I will leave out the baobab and just up the measurement on the psyllium husks. I also sprinkled everything bagel seasoning on top and it tastes really great!
Nancy Baldwin says
I just made these and they are very good. However, they were a a bit sweet for my taste in bread. I am not a baker at all, but I do know that the yeast needs sugar in order to bloom. Is the honey enough? I am wondering if I can cut back on the sweetener and still get good results. What do you think?
Judy says
oh sure Nancy, you can leave the sweetener out all together if you want 🙂 and yes the honey is what activates and feeds the yeast 🙂
MD says
Would this work in a loaf pan?
Judy says
yes it does 🙂
BECKY OLDHAM says
Hi, would it work to mix the dough with a mixer using a dough hook? My blender is old and not as powerful as these updated blenders. (I’m a seasoned baker so thinking maybe the blender adds “air” that is needed in the recipe?)
Judy says
Hi Becky 🙂 you can do it with a hand mixer you just want to get the egg whites frothy 🙂 and yep it beats the air into them 🙂
Genet says
Hmm..? Ok. I have literally made hundreds of your low carb loaves for me and my Mama friends. BUT HOW are you scooping it in a cake pan. Mine turns out a bit like pancake batter. Every time. Makes great bread, but I could not see making rolls out of it. ? Unless I omit eggs or something ?
Judy says
I let mine sit for a few minutes and it thickens into a thicker batter, which I used a serving spoon to scoop it into mounds in the pan.
Rebecca T says
Do I grease AND line a pan with parchment AND spray the parchment with cooking spray?
Do I do both the air fryer AND the oven?
These look delicious, so I want to get it right.
Judy says
Yes I grease and use parchment on my pans when making these 🙂 it is either or for the air fryer OR the oven.