Pro/Fat Buns
Source of Recipe
Inspired by Atkins Revolutionary Rolls
Recipe Introduction
Level 1 ~ Pro/Fat ~ When I make these to use as a general "bun", I use the "Parmesan" Bun recipe. Because these are Pro/Fat - you can use them to make any kind of sandwich using meat, mayo, egg salad, BLT's - the list goes on and on...
List of Ingredients
"Basic" Buns
6 egg whites
4 egg yolks
6 Tbls. sour cream (can also used softened cream cheese)(This is basically a slightly rounded 1/3 cup)
1/4 teaspoon cream of tartar
pinch of salt
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"Parmesan Buns"
To the Basic recipe, add in with the yolk mixture:
1/4 cup grated (powdered) Parmesan Cheese
1 teaspoon granulated garlic
any other spices you may like
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"Sweet Cinnamon Buns"
To the Basic recipe, add in with the yolk mixture:
3-4 packets Splenda (equals 6-8 tsp sugar)
1 teaspoon cinnamon (or to taste)
Recipe
For "Basic" Buns:
Beat egg whites & cream of tartar until very stiff. Turn bowl upside down and if the whites don't slide, they are stiff enough.
In a small bowl mix together the other ingredients. Gently fold the yolk mixture into the whites. Rubber spatula works best.
Generously spray a non-stick *crown muffin pan* with Pam. Fill the indents evenly.
Bake for about 30-40 minutes (or less) in a 300 degree oven. These will puff up while in the oven, but don't be surprised when they fall quite flat when you remove them, that's the way it is. Remove with an egg lifter onto a plate and let cool. Put in a plastic bag after it has cooled. (I poke holes in a ziploc bag to keep them from getting sticky and I store them in the fridge). The above recipe will make 2 pans full (12 total) ~ can be halved.
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"Parmesan" Buns:
When you form them, sprinkle on dehydrated minced onions and bake as above. They really taste much more like 'onion buns'.
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"Sweet Cinnamon Buns"
Bake as above, but I prefer to bake them for a little less time. These are great for making french toast with, or spreading some sweetened cream cheese 'frosting' on top.
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Miscellaneous Information:
* Muffin Crown Pans *
I just read where some Bed, Bath & Beyond now carry these for around $17 each, although ours has never gotten them in.
Here is a picture of what a muffin crown pan looks like. Basically, each pan will have 6 indents, measuring 4" across and 1/2" deep. There are smaller sized indents on some pans - but these will make the buns too small.
http://fantes.com/images/7027muffins.jpg
* * * A big thanks to Mary Kay for emailing about a beautiful looking muffin pan available on Atkin's site:
http://atkins.com/shop/products/Muffin_Top_or_Bun_Pan.html
These have the 4" across indents and are 1/2" deep. At $6.99 per pan, they're a great price too. Dishwasher safe with a 25 year warranty. Thanks MK!
*Freezing the Buns* Thank you to Nanz and KnottyKitty who experimented with freezing the buns. They froze them in a ziploc bag and reported that when thawed, they were just fine.
Feel free to email me if you'd like to see scanned pictures (top and bottom) of what the baked buns look like.
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