My other half is addicted to my buns.
Onion buns, made in a wheel for pull-apart softness, using my adapted vital wheat gluten Keto bread recipe
Unfortunately, if you suffer from gluten intolerance or celiac disease these bread rolls are not for you because they do contain Vital Wheat Gluten.
If you’re looking for a quick Keto yeast roll, you’ll love these pull-apart onion rolls. Adding dried onions make them a savoury addition to any meal, or just eat them warm straight out of the oven with lashings of butter.
PULL APART ONION BUNS
Onion buns made in a wheel for pull-apart softness, using my adapted vital wheat gluten Keto bread recipes…
14
servings2
hoursIngredients
240 ml Lukewarm Water
2 lightly beaten Eggs
20 g Oat Fibre
190 g Vital Wheat Gluten
30 g Bamboo Fibre
4 tbsp Erythritol
1/2 tbsp Onion Powder
1/2 tbsp Garlic Powder
50 g Dried Onions
1 tsp Salt
1 tsp Honey
2 tbsp Soft Butter
1/4 tsp Xanthan Gum
16 g Fast Acting Yeast
2-3 tbs Dried Onion for the topping
Method
- Preheat oven 40C
- Bread: Mix all dry (EXCEPT yeast) ingredients together in a bowl.
- In a jug, mix the yeast and honey with the lukewarm water and stir until dissolved. Make sure the yeast starts to bubble, if it doesn’t you’ll need to throw it away and start again.
- Using a food stand mixer add yeast mixture, eggs and butter.
- Add all dry ingredients and mix initially with the ‘flat beater’ attachment on slow until all ingredients are combined.
- Replace with the kneading hook attachment.
- On a medium setting, knead the dough for approximately 7-8 minutes, adding slowly the dried onions.
- Stop in between to see if the dough is sticking to the bottom of the bowl.
- Continue kneading until well combined.
- Roll the dough with your hands into a large long sausage shape.
- actually use a pair of long scissors for the next bit…
- Cut the sausage shaped dough in half lengthways, then into 14 small pieces.
- Roll into balls.
- Place one bun on a lined baking sheet and place 6 buns around it, leaving a ca. 2cm gap between each bun.
- Repeat, so that you have 2 x 7 buns in a wheel shape.
- Press loose dried onion onto each bun.
- Put baking sheet in the oven and cover lightly with a large sheet of grease proof paper.
- Leave to rise for approximately 1 hour or until well risen.
- Leave the buns covered with the greaseproof paper and turn the oven temperature to 170 C
- Bake for approximately 20-30 minutes or until golden brown.
Notes
- MACROS per bun: 2g Carbs – 2.5g Fat – 11g Protein – 80 Calories
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