Olive Rosemary Rolls (using bun base baking mix)


  • 1 tsp honey 5g, optional **can be replaced with 1 tsp inulin
  • 1 1/4 cups warm of water 295ml
  • 1 tsp active dry yeast optional
  • 140 g bun base baking mix

To add after whipping:

  • 3/4 cup sliced kalamata olives, lightly dried with a paper towel **reserve just a few for sprinkling on top of the rolls
  • 2 tbsp chopped fresh rosemary **reserve just a bit for sprinkling on top of the rolls
  • 1/2 tsp granulated garlic
  • 6 tbsp Keto Olive Oil Super Powder (36g)

To add in the middle of the baking time:

  • 2 tbsp olive oil
  • flake salt


  1. Preheat the oven to 325 degrees. Whisk together the honey and warm water in the bowl of your stand mixer. Sprinkle the yeast over the water mixture. Allow to stand for 3-5 minutes to allow the yeast to bloom. Add in the bun base baking mix. Start the mixer with the whisk attachment on low speed. Gradually increase the speed until full. Mix on full speed for 5 minutes. Reduce speed to low. Add in the olive oil super powder, kalamata olives, rosemary and garlic and mix on low just until combined. Divide batter into the 8 wells of of silicone hamburger bun pan and sprinkle with reserved olive slices and rosemary. Bake in the preheated oven for 15 minutes. Remove the rolls from the oven, brush each with olive oil and sprinkle as desired with flake salt. Return the rolls to the oven and bake for 10 more minutes. Allow to cool in the pan for about 5 minutes. These rolls are best served warm. Enjoy!

Recipe Notes

Per bun:
Calories: 138
Carbs: 4g
Fiber: 2.4g
Fat: 8.5g
Protein: 10.2g

**Note: I don't include the allulose carbs in the carb count because they are not absorbed by the body


Find the original recipe with all of the individualized ingredients here: