I've been making Low Carb 'Swedish Buns' for the last year, roughly following this recipe. I don't use whole seeds, but otherwise it's the same. My family loved the recipe and although my husband and kids are not as low carb as I am, everyone happily gobbled these down.
But... over the course of this month, I've been experimenting with dairy and lack thereof. I find that I'm puffy, bloated, congested and my throat is (for lack of a better term) phlegmy when I eat dairy.
Give me just a few days without eating cream/yogurt/cheese/sour cream and all of my inflammation/congestion symptoms go away. Funny that standard butter does not seem to be a problem for me, though. This is common. Many people who have a dairy sensitivity are okay with butter (BUT a dairy sensitivity is different from a dairy allergy in this case).
(For those of you smarty-pants out there: Eggs are not considered dairy. Although they are sold adjacent to each other, dairy comes from the milk of mammals, while eggs are... eggs. :) Those who have an egg allergy should absolutely avoid this recipe.)
So, my challenge was to take my version of Swedish buns (without whole seeds) and make them dairy-free, without the large amount of Creme Fraiche/Sour Cream/Yogurt that is called for in the inspiration recipe.
I really, really love these results!
My buns (hahahaha! Maybe I should call them "dinner rolls"?) are a little drier and definitely less eggy tasting than the original recipe. Funny because there's an additional egg in MY recipe.
Anywhooo... They're super-tasty-good, and especially delectable with some herbed butter/ghee brushed on top and slathered generously inside of each beautiful little dinner roll!!
I also believe in cooking once and eating all week, so this is a recipe that will yield 12-15 medium-sized rolls. They freeze beautifully, so you can make them ahead of time and use them for sandwiches or as an accompaniment to dinner until they're gone.
I find no sense going though all the work just to get 4-6 rolls when you can do the same amount and get 12! But if you're really concerned with the large quantity, please halve the recipe.
Bake these in a silicone baking mold (I use this one) to get small, rectangular biscuits. You could also use silicone muffin cups, or a simple cookie sheet/baking tray but I DEFINITELY recommend a silicone baking mat or oiled/greased parchment paper to line the tray in order to avoid sticking.
This batter IS sticky but rises beautifully in the oven. The transformation from (frankly) unappetizing goo to beautiful biscuits is quite miraculous!
Swedish Dinner Rolls
Makes 12-15 small rolls. 10 minute prep time, 20-25 minutes cooking.
1-1/2 cups / 150g fine ground almond flour
4 Tbsp psyllium husk powder
2 Tbsp ground flax (golden flax will give a lighter final result, but both golden & regular flax will work just fine)
1 Tbsp baking soda
1 Tbsp unflavored protein powder (I use Jay Robb Unflavored Egg White Protein Powder)
1 tsp (teaspoon) salt
1 tsp white vinegar OR apple cider vinegar (Will bubble when added to the other ingredients
1/2 cup water
5 Tbsp extra virgin olive oil
5 large eggs
Heat oven to 400 degrees Fahrenheit. Lightly grease/spray cooking surface (cookie sheet lined with parchment, muffin tin, etc.) with olive oil or butter.
Mix all ingredients in large bowl, stirring well to break up any lumps. Let sit for 5 minutes to thicken.
Once thickened, spoon mix into 12-15 medium sized mounds or muffin tins (approx 1 very heaping tablespoon of batter each).
Smooth batter into desired shape with damp hands. This will be sticky. Don't worry about perfection, these rise well and will level a bit.
Bake for 20-25 minutes, depending on oven temp, size of biscuits and cooking surface. They are done when golden brown and biscuit surface is firm to the touch.
Allow to cool completely on wire rack. Freeze or refrigerate for up to 1 week.
I love to serve these biscuits with herbed butter. This is one of my favorite, albeit a bit strange combinations: mustard, garlic and thyme. It's tangy and rich and unusual. If you're hesitant, mix just a few tablespoons of butter with a pinch of the other ingredients to test the flavor combination. Keep in mind that the flavors will mellow/blend when cooled for 4-6 hours.
Herbed Mustard Butter:
1 stick (4 oz / 113g / 0.5 cup) salted butter, softened
(You can substitute with: 1 stick unsalted butter + 1/4 tsp fine salt OR equal amount of ghee)
1 Tbsp spicy brown mustard (Only for mustard lovers. If you don't like mustard, please leave this out!)
1 to 2 tsp ground thyme
1/8 tsp powdered garlic
Ground pepper to taste
Mix softened butter and all other ingredients in small bowl with tight fitting lid. Store in refrigerator.
*This herbed butter is also great to top white fish before broiling. Add a generous amount to the top of frozen tilapia, cod, halibut, sole or haddock fillets and bake uncovered at 400 F for 20 minutes or until flaky.
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