Low Carb Recipe Ideas
Atkins Low Carb Hamburger Buns
Sometimes I miss the bread on my low carb way of eating. Every once in a while it is so wonderful to have a hamburger bun and all! I have tried many recipes on line and have been very disappointed until I tried the Atkins Low Carb Hamburger Bun recipe and found this recipe one of the better ones. The actual bun is denser than store-bought ones made from white flour. The first time I made Atkins Hamburger Buns they turned out and actually looked like the real thing and tastes very good. This time when I did the video it appeared that the yeast did not allow the buns to rise or maybe I mixed the batter to long resulting in a thinner bun. I recommend blending all the ingredients by hand. Personally I liked the thinner buns, they are a lot like the thin hamburger buns you can buy in the grocery store with a net carb count of 12.2 compared to 33 carbs.
Hamburger Buns
¼ cup heavy cream
½ warm water
2 tps active dry yeast
1 large egg
½ tbl canola oil
1 tbl sweetner (xylitol)
12 tps salt
¾ cup whole wheat flour
1 ¼ cups Atkins Cuisine All Purpose Baking Mix
Heat cream and water in small saucepan to 115 F. Add yeast and allow to dissolve for 5 minutes or until it foams.
Add yeast and milk mixture to the bowl, add egg, oil, sugar substitute and salt. Mix thoroughly with electric mixer.
Add the whole wheat flour and mix on slowest setting for 10 seconds.
Add the baking mix and combine until the mixture comes together as a wet dough, about 10 seconds. Do not over beat.
Form dough into a ball and place into a lightly oiled bowl. Cover with plastic wrap and allow doubling in size about 30-40 minutes.
Punch down dough ad separate into 6 portions. Form each portion into a disk on parchment paper on a cookie sheet, cover with plastic wrap and allow doubling in size, about 20-30 minutes.
Preheat oven to 400F for 13-15 minutes.
Serving: 6
Yield: 12.2 net carbs per bun
