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Dixie Diner
Bun & Roll Mix
Just add butter & eggs to make 20 delicious hamburger or hot dog buns, or 14
dinner rolls.
Check out these delicious
low carb recipes using Dixie Diners' Carb Counters products.
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Customer Reviews
Carb Counters Bun and Roll Mix (Dixie Diner) - Average rating 2.2  (5 reviews) -
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| 1 of 3 people found the following review helpful. |
 April 22, 2007
Reviewer: Paulette E. in California |
| We must stop expecting low carb "bread" to taste like real bread. Think of it as a bread substitute. As such these are quick and easy to make. They actually taste quite good with hamburgers. I also make thin ones to use as a cracker substitute. They are eggy, but toast well and are better than other bread substitutes I have tried.
Remember- truly low carb bread is an oxymoron. |
| Was this review helpful to you? Yes No |
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April 10, 2010
Reviewer: Philip in Florida |
| When you are focusing on cutting back carbs, one of the hardest foods to omit from your diet is bread. After months of having to pass on any type of bread, it was nice to have an option and not wreck the diet. We made these as hamburger buns, and toasted them on the grill just before eating. They are not as good as the "real" thing, but a tasty alternative. |
| Was this review helpful to you? Yes No |
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| 5 of 5 people found the following review helpful. |
 February 09, 2007
Reviewer: Karen in Indiana |
| This is not at all tasty. It was like eating nasty scrambled eggs. Did not even come close to tasting like bread. I would not recommend this product. My husband agreed with my review....and he is not a picky eater. |
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April 22, 2011
Reviewer: Mark in Florida |
| These buns had a bitter taste and were not edible. The texture was also rather rubbery. We ended up throwing the whole batch away and also threw away the 2nd bag, didn't even bother baking them. I would not recommend this product. |
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January 02, 2010
Reviewer: sarah in Wisconsin |
| This was absolutely foul. I really don't know what else to say. Don't waste your money or your time on this product. |
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Nutrition Facts
275-0020
Dixie Diner
Carb Counters Bun and Roll Mix
7.8 oz.
Nutrition Facts
Serving Size: 1 Bun (11g)
Servings Per Container: 10 Per Inner Pack
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 |
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Show as Prepared
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Amount
Per Serving |
% Daily
Value* |
|
Product Only |
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|
|
Total Calories |
23 |
|
|
|
|
|
Calories From Fat |
1 |
|
|
|
|
|
Total Fat |
0 |
g |
0% |
|
|
|
Saturated Fat |
0 |
g |
|
|
|
|
Trans Fat |
0 |
g |
|
|
|
|
Cholesterol |
0 |
mg |
|
|
|
|
Sodium |
197 |
mg |
8% |
|
|
|
Potassium |
174 |
mg |
5% |
|
|
|
Total Carbohydrates |
4 |
g |
1% |
|
|
|
Dietary Fiber |
3 |
g |
11% |
|
|
|
Sugars |
0 |
g |
|
|
|
|
|
1
|
g
|
|
|
|
|
Protein |
4 |
g |
9% |
|
|
|
Vitamin A |
|
|
0% |
|
Vitamin C |
|
|
0% |
|
Calcium |
|
|
3% |
|
Iron |
|
|
4% |
|
|
|
|
| *Percent Daily Values are based on a 2,000 calorie diet. |
|
| |
| Other Ingredients: Soy protein, dried egg white, wheat bran, corn starch, calcium acid phosphate, bicarbonate of soda, vegetable fiber, sea salt, natural flavors. |
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| Recommended Use: Preheat oven to 425 degrees. You will need 4 eggs, 1 stick (1/2 cup) butter and 1-1/2 cups of water. Crack 4 eggs in a medium bowl. Mix with a fork until well blended and slightly frothy (approx. 1 minute). Set aside. Empty one pack of dry bun mix into another medium sized mixing bowl. Set aside.
In a medium sized sauce pan, place 1-1/2 cups of water and 1 stick of butter (1/2 cup). Cook over high heat until water boils and butter melts. Turn heat to low. Add the pack of dry bun mix all at once and stir with spoon until mixture "clumps" together and pulls away from sides of the pan (about 30 seconds). Remove form heat and place mixture back into the mixing bowl. add 1/4 of the egg mixture. Stir and keep adding egg mixture until well blended.
DO NOT UNDER BAKE BUNS OR ROLLS. BAKE UNTIL GOLDEN BROWN AND FIRM TO THE TOUCH. Ovens may vary.
The preferred way to bake easy "no slice" hamburger buns or toast is to make twenty, 3 inch "rounds" that are (about 1/2 inch thick)using two cookie sheets, coated liberally with cooking spray (or greased). Drop large spoonfuls about 1/2 inch thick onto the cookie sheets, 2 inches apart. Smooth tops with a spoon. BAKE FOR 17-20 MINUTES. Simply use two "rounds" for each sandwich.
NOT: For perfectly round buns, place batter in handi-foil 4 inch pot pie pans, available at your supermarket.
An alternate way to make hamburger buns is to make ten 3 inch "rounds" about 1 inch thick on a single greased cookie sheet about 2 inches apart. Bake for 25-27 minutes. Makes 10 buns, 1 net carb/each. For jumbo buns, make 5 inch rounds (makes 5 jumbo buns), 2 net carbs each. For hot dog buns, use disposable pastry bag or hand form "log" shapes about 5 inches long by 1 inch thick, by approx. 1-1/2 inches wide. Makes 10 buns, 1 net carb each.
For dinner rolls, just drop by placing double spoonfuls (one on top of the other) to make rolls 2 inches wide and 1 inch thick. Makes 12-14 rolls, less than 1 net carb/each. |
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|
|
If you notice any errors in the information above, please
let us know.
If you have further questions about this product, please contact Dixie Diner at 1-800-233-3668
The nutrition facts listed above are supplied as a courtesy to our customers. The nutrition facts were current and accurate to the best of our knowledge at the time they were entered. Manufacturers often change formulas or ingredients without notifying us. We do our best to keep them as up to date as possible, however Netrition.com will not be held responsible for any differences between what is listed on our web site and what is listed on the product that you receive. If you need to be 100% certain of the ingredients currently being shipped, we recommend that you call or email our customer service department to check the shelf of current stock.
|
|
|
275-0020
Dixie Diner
Carb Counters Bun and Roll Mix
7.8 oz.
Nutrition Facts
Serving Size: 1 Bun (11g)
Servings Per Container: 10 Per Inner Pack
|
|
|
|
|
Show as Product Only
|
Amount
Per Serving |
% Daily
Value* |
|
Prepared |
|
|
|
Total Calories |
127 |
|
|
|
|
|
Calories From Fat |
97 |
|
|
|
|
|
Total Fat |
|
|
17% |
|
|
|
Saturated Fat |
|
|
31% |
|
|
|
Cholesterol |
|
|
30% |
|
|
|
Sodium |
|
|
12% |
|
|
|
Potassium |
|
|
6% |
|
|
|
Total Carbohydrates |
|
|
1% |
|
|
|
Dietary Fiber |
|
|
11% |
|
|
|
Protein |
|
|
13% |
|
|
|
Vitamin A |
|
|
9% |
|
Vitamin C |
|
|
0% |
|
Calcium |
|
|
4% |
|
Iron |
|
|
5% |
|
|
|
|
| *Percent Daily Values are based on a 2,000 calorie diet. |
|
| |
| Other Ingredients: Soy protein, dried egg white, wheat bran, corn starch, calcium acid phosphate, bicarbonate of soda, vegetable fiber, sea salt, natural flavors. |
|
| Recommended Use: Preheat oven to 425 degrees. You will need 4 eggs, 1 stick (1/2 cup) butter and 1-1/2 cups of water. Crack 4 eggs in a medium bowl. Mix with a fork until well blended and slightly frothy (approx. 1 minute). Set aside. Empty one pack of dry bun mix into another medium sized mixing bowl. Set aside.
In a medium sized sauce pan, place 1-1/2 cups of water and 1 stick of butter (1/2 cup). Cook over high heat until water boils and butter melts. Turn heat to low. Add the pack of dry bun mix all at once and stir with spoon until mixture "clumps" together and pulls away from sides of the pan (about 30 seconds). Remove form heat and place mixture back into the mixing bowl. add 1/4 of the egg mixture. Stir and keep adding egg mixture until well blended.
DO NOT UNDER BAKE BUNS OR ROLLS. BAKE UNTIL GOLDEN BROWN AND FIRM TO THE TOUCH. Ovens may vary.
The preferred way to bake easy "no slice" hamburger buns or toast is to make twenty, 3 inch "rounds" that are (about 1/2 inch thick)using two cookie sheets, coated liberally with cooking spray (or greased). Drop large spoonfuls about 1/2 inch thick onto the cookie sheets, 2 inches apart. Smooth tops with a spoon. BAKE FOR 17-20 MINUTES. Simply use two "rounds" for each sandwich.
NOT: For perfectly round buns, place batter in handi-foil 4 inch pot pie pans, available at your supermarket.
An alternate way to make hamburger buns is to make ten 3 inch "rounds" about 1 inch thick on a single greased cookie sheet about 2 inches apart. Bake for 25-27 minutes. Makes 10 buns, 1 net carb/each. For jumbo buns, make 5 inch rounds (makes 5 jumbo buns), 2 net carbs each. For hot dog buns, use disposable pastry bag or hand form "log" shapes about 5 inches long by 1 inch thick, by approx. 1-1/2 inches wide. Makes 10 buns, 1 net carb each.
For dinner rolls, just drop by placing double spoonfuls (one on top of the other) to make rolls 2 inches wide and 1 inch thick. Makes 12-14 rolls, less than 1 net carb/each. |
|
|
|
|
If you notice any errors in the information above, please
let us know.
If you have further questions about this product, please contact Dixie Diner at 1-800-233-3668
The nutrition facts listed above are supplied as a courtesy to our customers. The nutrition facts were current and accurate to the best of our knowledge at the time they were entered. Manufacturers often change formulas or ingredients without notifying us. We do our best to keep them as up to date as possible, however Netrition.com will not be held responsible for any differences between what is listed on our web site and what is listed on the product that you receive. If you need to be 100% certain of the ingredients currently being shipped, we recommend that you call or email our customer service department to check the shelf of current stock.
|
|
|
|
|
|
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