Soft burger roll

Nov 23, 2024

I think back in April 2021 there’s a comment by the lonjevity team about the macronutrients per 100g so scroll back to about then and see if it helps

Carolyn Woods

Nov 23, 2024

Im diabetic on insulin can i get grams of carbs per batch ?

Jumaima Breech

Oct 14, 2024

I like these burgers

DiCat F

Jun 24, 2024

Where can I buy the ultra fine flour and the gluten at a low cost? With only 10 gms of the gluten required paying £7 for a 500gm bag of it, is just ridiculous.

Jul 26, 2022

Today’s batch for the freezer, 110g of dough each. I made 2 batches of dough, each lot weighed around 1100g, so 20 baps in total. Big enough for your burgers fairy harley? 😂

fairy harley

Jul 25, 2022

these bun looks so perfect. My main concern is final diameter size. Its says to flaten the dough balls to 3" diameter but doesnt say what the final diameter will be after baked. I want oversized buns like the size of a burger king Whopper. I know that's huge but I like huge burgers and I just cut mine in half. I'd bet that a 140g or like Craig said, 125g might do. I searched many recipes books and food blogs like https://thebarbec.com/

Guess it depends on how much expansion you get in the oven too. Mine are a bit denser than a store bought bun which I like and have to have since the patties are so big and thick. I use KABF and a brioche recipe with a little less butter than usually

Jul 25, 2022

Replying to

Weight of bread dough is normally around 646g ish I normally make 8 rolls at approx 80 to 82 g I weigh my dough before portioning, make 6 like picture on initial post, then they will be big enough, in winter I probably prove for 1.5 hrs but in summer about n hour, with practice you’ll recognise when you have maximum rise, other wise if you over prove they become denser nd flatter, practice definitely makes perfect

Magrew28

Jul 06, 2022

First attempt (ever at making bread) they turned out like dinner rolls, delicious but a bit small, so did a bit of Google searching and looked through some other recipes on here, second batch were great, perfect rolls, made a third batch today and they just keep getting better, SO happy I found fibre flour, and so grateful for you all putting tips and recipes on here, so far I have made, pizza, pasta and rolls…..next experiment will be a loaf of bread

Jul 06, 2022

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The more you practice the better they get, remember that winter and summer create totally different proving environments, you never stop learning!

Magrew28

Jul 06, 2022

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Thanks Rachel, I agree, was a little disappointed after my first attempt but it was just that I didn’t know enough about bread making, little bit of internet searching sorted that out! This recipe for rolls is brilliant, so thank you, had a bacon roll this morning and didn’t feel guilty about it one bit :)

i proved the first batch in the dining room, maybe wasn’t warm enough. The other two I proved in the kitchen on top of the heated oven, worked perfectly. I have wasted so much money buying pre-made low carb bread that is always a bit disappointing, now I don’t feel like I am missing out at all. Would this recipe work for a loaf of bread? Or is there a different one you would use for that?

Jul 06, 2022

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I usually prove mine on top of an aga type stove in summer it’s just on pilot light but winter is definitely different I’ve often resorted to proving them on top of a colander on top of the aga when it’s on you just get a feel for it in the end!

May 05, 2022

Seeded soft white rolls

To my original soft burger roll receipe I add

2 tbsp crushed golden flax seeds ( I just put whole flax seeds in a mini chopper and blitz until broken up but not a fine powder)

4 tbsp chia seeds

as both seeds become slightly “sticky” when in contact with liquid, the dough is easier and more robust to shape up for rolls, if you are having trouble with the original receipe try this one I’d say it’s fool proof

carolinepovey

May 05, 2022

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I’ve been doing a similar thing as I love golden flax and chia👌🏻

Aug 11, 2021

Rubbish bags work fine if you tray fits in and can be sealed by folding underneath it

Aug 11, 2021

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I just dampen a tea towel and lay that loosely over the top - make sure it doesn’t dry out or it sticks!

Mark Horbury

Aug 10, 2021

I proved it in the oven with a damp lightweight damp towel over them, I’ve ordered some proving bags, I rolled out one of these unproved doughs to about 3mm and dry fried it, it popped up into a pita bread with a nice opening in the centre so not all is lost.

Aug 10, 2021

Replying to

Could have been too warm and killed the yeast? In winter I prove in my aga on pilot light takes about an hour in summer usually on top of hot water tank in airing cupboard can be up to 2 and a half hours, practice makes perfect so don’t give up, that picture is just a bin bag, get a bit of air into it so it’s not touching the dough like a balloon and tuck it under the tray you need to find right spot in your house

Aug 10, 2021

Mark Horbury

Aug 10, 2021

These look fantastic, I however have just tried these and I haven’t had any rise at all, I followed the recipe, any idea what could effect the results? Is a proving bag essential?

Aug 10, 2021

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A proving bag is essential you need to avoid a skin forming on the dough and a warm humid environment will give you maximum rise, keep away from draughts

Aug 10, 2021

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Look up my Devonshire splits receipe there’s more photos of how the dough should look throughout the stages

Mark Horbury

Aug 10, 2021

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Thank you for the advise I will definitely be doing these again they do taste great even though they’re the size of a tennis ball ish!

Jul 01, 2021

Exactly like a Devonshire Bun. Similar in my house, we thankfully don’t eat much sweet stuff. So maybe I’ll just keep them to my imagination.

Jul 01, 2021

They look so delicious Rachel. I’m so tempted to change them up to a soft sweet dough. Inserted with Gerry’s Blueberry Jam & Cream. Or with hot cross bun flavouring.

Jul 01, 2021

Replying to

Like a Devonshire cream bun, you could make 16 to 20 small buns with that quantity of dough and up the truvia to 1 tbsp, trouble is there’s no call for sweet stuff in our household so I would have to freeze loads of them :(

Jul 01, 2021

changing it

up with black and white sesame seeds

davinaaimee

Jun 22, 2021

Thank you so much, I'm trying to get back into keto again and I find it so much easier with this recipe. Best thing since sliced bread 🤗

davinaaimee

Jun 21, 2021

I can't find the recipe

Jun 21, 2021

Replying to

https://www.lonjevity-foods.com/forum/recipes/soft-burger-roll There you go 🙂

May 09, 2021

They honestly look delicious Jan

May 08, 2021

I used the same recipe in my bread machine for a loaf and it turned out great.

John-G

May 09, 2021

Replying to

Hi Clare what program did you use in your bread machine ?

May 08, 2021

😀

May 08, 2021

Sorry, yes, ultrafine fibreflour.

May 08, 2021

Oh my! I used the soft burger roll recipe to make loaves - phenomenal! 600g of fiberflour made 2 loaves in 2lb bread tins, the dough rose like I’ve never seen and initially thought I’d over-proved and the whole lot would collapse but no. Turned out soft and light, like Danish bread!

May 08, 2021

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@Gillian Shannon Looks like UF

May 08, 2021

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It does to me too

May 08, 2021

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I used the same recipe in my bread machine for a loaf and it turned out great. UFFF

May 08, 2021

You can skip the gluten (it goes by vital wheat gluten but is the same) very small amount and it doesn't make that much difference in my opinion. There's plenty of VW Gluten in the mix anyway.

Heather Darvill

May 08, 2021

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Thanks so much, I'm looking forward to making these, they look like shop bought rolls but better!

May 08, 2021

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@heatherurquhart @heatherurquhart I got the vital wheat gluten on amazon for about £6.99 and I think it does make a difference.

Heather Darvill

May 08, 2021

Hello, sorry if you've been asked this, but what can I use instead of vital wheat gluten? Indeed, what IS vital wheat gluten??? Many thanks

Apr 16, 2021

Your so right I thought I was in heaven when I had one earlier definitely a keeper this recipe is.

Apr 16, 2021

Without doubt the nicest Keto bread I’ve tried, and I’ve tried a lot! Just made a batch to take away on a fishing holiday so we can have bankside picnic and still stick to Keto WOE. These, Werther cookies and Nigella Lawson olive oil cake - diet? What diet? 😁

Apr 16, 2021

Rachel they look absolutely yummy and i have to say I made your rolls today absolutely turned out great

Apr 16, 2021

I used my original burger roll receipe and shaped into 10 hot dog rolls, however given the size they turned out I could have made 12, traditional oven, top and bottom elements only, 175 for 8 mins

Nennia Etele

Apr 16, 2021

Replying to

@Rachel Thompson I've just been watching videos on how to shape hot dog rolls. Great to know they can turn out so well 😃

Apr 14, 2021

Healthspan (life without suffering)

Apr 14, 2021

Check out the price of prebiotic supplements. Compare ff to them not dirt cheap high glycemic toxic white flour. What price 10 years of health’s pan?

Apr 14, 2021

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I totally agree., couldn’t be more delighted with the wide variety baked goods I can make BUT I’ll never convince my hubby and believe me I’ve tried

Apr 14, 2021

Haha I don't tell my hubby how much I pay for these items

May 08, 2021

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@Caroline Godfrey- Bridgeman prebiotic supplements cost £100 per kilo don’t compare to flour

Apr 14, 2021

I keep hiding the price from my Hubby as it’s simply not worth the inevitable hassle. 😉

Apr 14, 2021

You won’t be disappointed for sure. These have got to be THE best low carb recipe I’ve ever used. Anyone could eat these and never tell the difference in fact they’d be blown away by taste texture

Apr 14, 2021

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Fed them to unsuspecting friends recently, they had no idea, although with the price of FF I should maybe just give them the cheapo ones!

Apr 14, 2021

I’m trying finger rolls for the bbq at the weekend with the receipe fir the first time

Apr 14, 2021

Apr 14, 2021

So not sure if this is just me? I’ve just made another batch of these rolls, I’ve dusted them before baking with UFF so now I’m imagining stuffing them with fresh cream and blueberry jam!! Rather like a jam donought

Apr 14, 2021

Absolutely will work with 50/50 ff and uf. Will not be exactly the same but still good

Apr 14, 2021

They won’t be as soft and fluffy I used to make rolls with a mix of UF and original FF and they were more like a whole meal roll

Apr 14, 2021

Hi Rachel do you think these would work with half of and ff as don't have enough uff.

Apr 14, 2021

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@Rachel Thompson Thanks for replying I will probably wait till I receive my uff flour cos your rolls look so yummy.

Apr 14, 2021

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@Caroline Godfrey- Bridgeman In my bread machine I normally use 300g UFF with 200g FF and it is the best bread machine ratio I have found with FF. I'm going to try 100% UFF again in the bread machine as well.

Apr 10, 2021

The macronutrients of the recipe. Not including the carb reduction with yeast fermentation

Apr 09, 2021

Amazing first go, just perfect

Nennia Etele

Apr 08, 2021

This is a great recipe, worked out perfectly on my first attempt 😀

Apr 08, 2021

Replying to

Pleased everyone is having success with this receipe

John-G

Apr 04, 2021

John-G

Apr 04, 2021

Thank you Rachel for some helpful instructions. This recipe is a game changer. I don’t think I kneaded mine enough but they still came out ok. I also tried the same recipe in my bread maker. The rolls are so tasty and soft. Sandwich’s are back on the menu 😃

Apr 02, 2021

Maybe we should have a baking competition when we're all free to mingle again. Any suggestions for a venue? Somewhere that has space like the Great British Bake Off? Here maybe https://www.bromptoncookeryschool.co.uk/

Heather Darvill

May 08, 2021

Replying to

Oh what a lovely thing to do! Now we're nearing the end of this pandemic (well learning to live with it at any rate!), it would be marvellous! The lady who gave this soft rolls recipe sounds so knowledgable, maybe she should do a demo??

susan lawrence

Apr 02, 2021

best rolls we have made so far....

Apr 01, 2021

I just use a rubbish bag https://www.lonjevity-foods.com/forum/recipes/proofing-fiberflour-bread-rolls

Apr 01, 2021

A note on warm places for proving...my house doesn't have an airing cupboard or whatever so I don't have a warm place anywhere. I've had some success building a set up using a heated mat for reptile tanks (bought cheap off Amazon). I set this ul with a cooling rack on top then place my baking tin with the dough that needs proofing, then I use one if those pop up food covers (like the umbrella style ones) and cover with tea towels to keep the heat in.

Apr 01, 2021

When I started my bread backing adventure at the beginning of lockdown last year I read a lot and also discovered “bake with Jack” he has a you tube channel and the videos are a great help, I had no clue about “tension” “hydration” that a piece of dough had a “top and bottom” check out his tips, specifically 104 how to prove using cling film, and 51 how to shape up perfect rolls, and then get practicing, you may need to lower your oven a bit, if it’s only option is fan then standard is 20 degrees lower than the temperature stated on the receipe unless it gives fan and traditional oven temps. So these rolls would be 160 in fan and 175 to 180 in traditional, 12 to 15/mins everyone’s oven Is different so it’s a case of getting to know yours. I prefer to prove using cover mates they are elasticated plastic covers like a shower cap and re usable, just wash is hot soapy water and leave to dry I use them for most things that need covering in the fridge, less waste so “greener” they are cheap and available from Amazon or Lakeland. The xl size fits my baking tin with room for the rolls to expand, if they touch the cling film the tension will be lost and the roll deflate, so avoid them touching the plastic or do as Jack does in his video. Finding a place to prove at the right temp to get the maximum rise will be your challenge so experiment and get baking!

Apr 02, 2021

Replying to

This is useful, I will look for the videos. I guess they may have lost the tension due to the cling film touching. Thanks a lot

Apr 01, 2021

Did the top of the rolls stick to the cling film? When proving had finished

Apr 02, 2021

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Yes the cling film was a bit stuck. How would I avoid that?

Jul 03, 2021

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Oil it lightly.

Mar 31, 2021

My first attempt. I have no bread making experience (apart from being good at turning on a bread machine!) But I decided to give these a go without the machine. I used a tablespoon and scales to divide my dough into 8 balls of 80-85g. Thanks for the tip about the tension on the top and I’ll try to improve that. I proved them in my oven, which had been on an hour earlier and I put a large bowl of boiling water underneath, a probing technique I googled, as no Aga for proving. So it looks like they proved quite well. I think I didn’t preheat the oven for long enough (as the rolls had been proving in it. But they were cooked in 12 mins at 180 no fan so I think that may have been too hot as they are a bit over cooked on the outside. 90 degrees inside with meat thermometer and that was very useful to know. They look more like foccacia than rolls as they are low and flat. Any tips on improving my technique would be great. Thanks for the recipe!

Apr 01, 2021

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Did you cover the dough with a plastic bag of some sort whilst proving?

Apr 01, 2021

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Yes I put clingfilm

Mar 31, 2021

Mar 31, 2021

Mar 30, 2021

It was puffy gals original receipe for English muffins that I based all my bread experimentations on starting last year so thanks puffy gal!

Mar 30, 2021

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My appreciation and thanks to the both of you

Mar 30, 2021

It’s all in the dose. The carb content of the rolls is just 8 grams per 100g. 27 g of fibre. You can afford some rehydrated fruit

Mar 30, 2021

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I’m quite pleased others have followed the receipe and had success Thats why I posted all the pics of the texture etc, I still think a bit of bread making experience helps you really can’t teach that kind of stuff it’s just experience I reckon making a receipe at least 3 times you iron out the inconsistencies and get a feel for it so don’t be disheartened if it’s no perfect first time around we all have different ovens and it really is just getting a feel for it

Mar 30, 2021

I must try them. Have you calculated the carbs etc? Do share if you make them into hot cross buns. The problem I have is I love sultanas but they are so carby! I soak them in hot water for a while first to plump them up so they go further but still not compatible with low carb!

Mar 30, 2021

Made them and they and confirm that they are delicious

Mar 30, 2021

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So definite potential for a warm bacon butty, or Ham n Cheese or I may even add some hot cross bun spices 😉

Mar 30, 2021

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@Gillian Shannon I can confirm these are great as a sausage butty...!

Mar 31, 2021

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Is right !!!! 😀

Mar 30, 2021

Mar 27, 2021

Thanks Rachel!

Mar 27, 2021

Thanks Rebecca for proving you can make them in a fan oven it’s an evolving process

Mar 27, 2021

These are rebeccas buns she coulnt post the website wouldn’t let her anyway here they are

Mar 27, 2021

These results are way beyond what I was hoping for. We work well together folks. Please share your pics too Rebecca.

Mar 27, 2021

Made these tonight and they are flipping amazing! Nice and soft in the middle with just the slightest crust on the outside. Cooked mine for 12 mins in fan oven at 160. Perfect.

Diane Hayward

Mar 23, 2021

Just made these, they are definitely the best low carb bun I`ve tasted, very soft & tasty. They are massive, will make 8 next time. Thanks for the recipe.

Mar 27, 2021

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I’ve just made an 8 batch think you get even more bang for your buck with the expansion!

carolinepovey

Mar 23, 2021

Wow, just copied your recipe exactly and they are definitely the best yet.....thank you!