51 comments on “Silvia’s Soft Buns!!”

1. SenoraG on January 21, 2012 at 10:58 am said:

   These sound great. I am going to try them this weekend. I love to have “bread” on my PP days for a sandwich. And these don’t have the oat bran so it’s an eating free for all! LOL
2. Janice on January 21, 2012 at 11:02 am said:

   exactly!!
3. Vicki on January 21, 2012 at 11:20 am said:

   Do you know how much splenda is in a splenda packet? I buy splenda in bulk.
4. SenoraG on January 21, 2012 at 1:02 pm said:

   Me again. Can I say….OMG THANK YOU, THANK YOU, THANK YOU!!!!! I just got mine out of the oven. I am eating one right now and I am in heaven. My mother likes them too! I will be making more today for sure. This is a must have staple. I may eat the other four. LOL

   Thank you for making my day! YUMMY.

   May I repost your recipe on my blog with all credit to you of course!? WOW
5. Lisa on January 21, 2012 at 1:33 pm said:

   Would love to make these but I’m also not sure how many grams in a Splenda packet. You have so many international followers that it would be really helpful if your recipes were a little more universal by providing specific measurements rather than general terms ie 10 grams vs 1 packet or 250g rather than a small pot. So many ingredients are packaged differently in other countries. For those of us that use metric rather than imperial is there any chance you could specify both to save so many of us having convert to the equivalent?
6. Rob on January 21, 2012 at 1:42 pm said:

   Vicki… two teaspoons!
7. Rob on January 21, 2012 at 1:44 pm said:

   Lisa… it equals two teaspoons. Not sure wha that is in grams… but it’s 10 Ml if that helps
8. Bernice on January 21, 2012 at 2:34 pm said:

   3 Splenda packets equals ~ 1 tsp. so one packet is about 1/3 teaspoon.
   I just made these awesome buns. The key is getting the egg whites as stiff as possible so they will set up on the baking sheet. Has anyone tried Egg Beaters or Egg Beaters Whites for these. Would make them alot more healthy although they already are nonfat, sugar free and high protein. And I saved on my oat bran allowance.
9. Rob on January 21, 2012 at 3:00 pm said:

   Bernice.. you’re right.. I think i saw on the back of the Splenda box that one packet equals 2 tsp of sugar… not the actual amount. Thnak you!
10. Lisa on January 21, 2012 at 7:49 pm said:

    Thanks so much for that. This will help for other recipes as well!
11. Elizabeth P. on January 22, 2012 at 1:51 pm said:

    I made these for the first time and the insides seemed a bit undercooked. Should it still be moist in the center?
12. Vicki on January 22, 2012 at 8:30 pm said:

    I made the buns and served them with your Hawaiian Stuffed Burgers from your cookbook. Yummy.
13. Janice on January 23, 2012 at 9:11 am said:

    yummy!! that sounds good!!
14. Janice on January 23, 2012 at 9:12 am said:

    no. mine were cooked through. maybe your oven isn’t as warm as mine? maybe you need to cook longer.
15. Janice on January 23, 2012 at 9:20 am said:

    i used a dash of splenda. i actually think if you’re making savory ones, it doesn’t need the splenda at all!!
16. Janice on January 23, 2012 at 9:21 am said:

    sure! no problem. I’m glad yo enjoyed them!!
17. Janice on January 23, 2012 at 9:23 am said:

    Lisa, sorry about that. i just made them for the first time too. i think you could actually skip the sweetener all together. i just used a dash, maybe a quarter teaspoon. let me know when i’m not clear so i can get better at writing these recipes for everyone!
18. Janice on January 23, 2012 at 9:24 am said:

    try a quarter teaspoon for this recipe…
19. Silvia on January 23, 2012 at 6:00 pm said:

    Hello girls! Silvia here I am glad you love “my buns” lol lol … yes, they are great!
    Janice, thanks for posting my babies pictures!!! I just have a good laugh when I saw them on your site. hey are so cute!
    About the splenda, is just a bit to add a touch of sweet to the bun. You can omit it at all, if you prefer. Sometimes, I do not add salt, and I add more splenda (I actually use stevia) and cinammon, and they are soooo good with ham, or by themself with my coffee in the morning.
    You can add rosemary, or any herb to make them with different flavors. The basics are the eggs, cream cheese, and cream of tartar .. the rest, use your imagination!

    Enjoy them!
20. Len on January 24, 2012 at 11:17 am said:

    Wow! These are great. I just scoffed three as soon as they came out the oven!! These are going to make work lunches so much easier. Will be making another batch tomorrow for my homemade dukan friendly burgers. Thanks so much xx
21. Janice on January 24, 2012 at 7:03 pm said:

    Aren’t they fabulous?
22. Elizabeth P. on January 28, 2012 at 3:05 pm said:

    Three (or four) batches later, I’m totally obsessed with this recipe! Thank you so much for sharing. These buns have made my PP days so much easier.
23. Janice on January 29, 2012 at 3:34 pm said:

    right? i’m in love with them too and try to find more ways to use them. came up with an apple tart for consolidation but still tweaking it. glad you’re enjoying them!!
24. Elly on February 27, 2012 at 9:46 pm said:

    Hi sweety, thanks a MILLION for ur website. u have absolutely No IDEA just how much u are helping me and motivating me for my diet.
    i just have a qn.. i am still on my attack phase, how many of these can i have in one day? i would really appreciate ur help. thanks so much love <3
25. Janice on February 28, 2012 at 1:28 pm said:

    hey there! thank you!! well, since cornstarch is a “tolerated” food, i’d stick with 2 or 3 a day. you should be ok with that. try making the ham and cheese “croissants” i made the other day. they’re fabulous for attack and pure protein cruise days!!
26. kimmeyers on March 9, 2012 at 8:02 am said:

    Mine turn out moist too!! Second time I made these and not successful please help
27. Janice on March 9, 2012 at 8:23 am said:

    hmmmmm. well, they’re a moist bun, but definitely a bun. are you getting the egg whites really stiff? i use a bowl that i have sitting in the freezer, really cold egg whites, and just a pinch of cream of tartar. then you just carefully fold the other ingredients in, not so you break the whites. try again!!!
28. Elizabeth P. on March 13, 2012 at 6:40 pm said:

    I wanted to post a follow-up on this recipe. I’ve made it plain many times, but tonight I decided to add a heaping teaspoon or ranch seasoning*. Um, WOW. Next time I’m going to make them smaller, flatter, and I will eat them like potato chips.

    (I make my own ranch seasoning so it doesn’t have MSG or any other nasty ingredients in it.)
29. Janice on March 14, 2012 at 11:58 am said:

    that sounds delicious! take pics and i’ll share with the readers if you want!
30. Melissa Dunham on March 27, 2012 at 1:34 pm said:

    How do you get yours to look so smooth? Mine came out all “peaky”.Still good all the same but I just know I am going to be obsessed with making them look like yours.
31. kim meyers on April 12, 2012 at 9:40 pm said:

    so finally i got the hang of these buns, i cook them on convection at 400 degrees for 15mins, awesome. i also like a bit of sweetness, so some times i add: lemon or lime zest, or lemon extract, or i use ff strawberry cream cheese.
    the best thing is i have found a new dessert: i make cream puffs with them!
    -bun on the bottom, cool whip in the middle and bun on top, drizzle a bit of walden farms carmel syrup on it- SO DELICIOUS!!!

    Just had to share my excitement….
32. Janice on April 13, 2012 at 11:36 am said:

    i’m so happy for you!! yay! the zest is a great idea. and the cream cheese too!! i need to make more…cream puffs!! you’re killin me!

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37. Rap on July 1, 2012 at 3:17 pm said:

    Hello I live in the netherlands and unfortunatley you cannot get cream of tartar over here, do you know if there is a replacement to this ingredient???
38. janice on July 5, 2012 at 11:02 am said:

    try a little cornstarch.
39. sinooney on August 5, 2012 at 8:38 am said:

    These are utterly amazing! So light and fluffy, will be trying them tonight with a burger (not including the two I robbed when they were frsh from the oven!) Thank you so much for posting these. Will make the dreaded lunch box much easier )
40. janice on August 9, 2012 at 11:15 am said:

    good luck with the diet!!

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42. Sharp on January 12, 2013 at 11:02 pm said:

    Dear Silvia,

    May I know if there’s a substitute for cream cheese?
    Thanks!
43. janice on January 15, 2013 at 3:47 pm said:

    i think you could use a bit of yogurt but keep it little as the consistency isn’t the same. you could also try pureeing cottage cheese in a food processor. it may take a bit of experimenting but the key to the buns is the whipped egg whites, for sure.
44. Jaclyn on January 27, 2013 at 5:45 pm said:

    Okay, I have tried making these twice, and I can’t get the eggs to get firm enough to make them into a bun. I’ve made them as a pancake kind of, but it’s just liquid and own’t sit on a pan. I left the egg whites out to warm them up, put in some cream of tarter and then put them in my kitchen aid mixer. They get foamy but not firm…..any ideas?
45. Jennifer on January 30, 2013 at 11:57 am said:

    Just made these. I hate the taste of artificial sweetener, so I used 1TBS of Goji Berry powder instead for sweetness. Tasted great. Thanks!
46. janice on January 30, 2013 at 3:10 pm said:

    i hate it too!! for some reason i can handle the brown sugar zero calorie from kroger. but really hard to find! thanks for reading!!
47. Lina on February 16, 2013 at 2:45 pm said:

    I make a variation of these to make them a bit more substantial, give this recipe a go if you’d like:
    http://thatbakergirl.com/2013/02/01/lighter-than-air-fluffy-dukan-rolls/
48. janice on February 19, 2013 at 10:11 am said:

    i’m looking at it right now!! i actually need this tonight! i’ll post with your name on it and send them to your website!!
49. Lina on February 21, 2013 at 7:22 am said:

    Thank you Janice!
50. Barrie on February 27, 2013 at 10:29 am said:

    Hubby LOVES bread and this has been a lifesaver for him! I make them thin, like crackers (beat egg whites a bit less) and he likes those better. THANK YOU for this recipe!
51. janice on March 19, 2013 at 10:42 am said:

    i’m so glad he enjoys them!!