Garlic Parmesan Bubble Buns

 While I’m enjoying time with my family in Romania several of my favorite food bloggers (born outside US just like me) are sharing their culinary talents with you. 
Today, I’d like you to welcome Carolyn. She’s a Canadian, now living in Boston area. She’s a mother of three, 6, 4 and almost 2. 
On her blog, All day I dream about food, she shares lots of gluten-free and low-carb recipes, all shown in stunning photos. She writes so beautifully she’ll make you dream and droll about food in a heart beat.

You can follow Carolyn on Facebook, Twitter and StumbleUpon.
Now, please say Hello to my friend Carolyn
The world of food blogs is a source of infinite inspiration in the kitchen.   I do still enjoy thumbing through cookbooks and cooking magazines, but more often than not these days, I get my inspiration from my fellow bloggers.  I peruse more blogs than I care to count, and Roxana’s has always been one of them.   Early on, I could tell she was someone to follow, someone who posted quality recipes that were worth more than a quick glance.
One of my first copycat recipes from a blog was a version of Roxana’s Garlic Rolls.   Of course, I had to make mine a little differently.  If you read my blog, you already know that I am a diabetic, and my specialty is making over other recipes to be low carb.  For the garlic rolls, I used a special low carb wheat flour, and they turned out so beautifully.  The dough was so versatile, I have since made several other variations with it and each has turned out so well.
I am providing the recipe for my low carb dough here.  If you want to make them with regular dough, please see Roxana’s Garlic Rolls.  Then follow my instructions for the remaining steps and enjoy!
*One word of note…I found that mine made about 18 buns.  You could easily half the recipe to make 9.  If you make Roxana’s dough, it may make somewhat more than this because it rises more than my dough does.

Garlic Parmesan Bubble Buns
4 cups carbalose flour (a special high-fiber, low carb flour)
2/3 cup vital wheat gluten
1 tsp salt
1 cup whole milk, lukewarm (about 110F)
1 cup water, lukewarm (abut 110F)
2 packages rapid rise yeast
2 large eggs, lightly beaten
6 tbsp butter, melted
3 cloves garlic, minced
2 tbsp dried parsley flakes
½ cup grated Parmesan cheese
Preheat oven to 200F for 10 minutes and then turn oven off.

In a medium bowl, stir together carbalose flour, gluten flour and salt. Set aside

In the bowl of your mixer, combine milk and water. Sprinkle yeast over and mix well. Mix in egg until combined.

With the mixer on low speed, slowly add flour mixture until combined. Dough may be quite sticky, but do not add any more flour.

With greased hands, shape dough into a smooth ball and place in a lightly greased bowl. Cover tightly with plastic wrap. Place in warm oven for 30-45 minutes, or until doubled in size.

Meanwhile, combine melted butter, garlic and parsley flakes.  When dough is risen, turn out dough onto a lightly floured surface.  Divide into 18 equal portions.  Cut each portion into five small pieces.  Roll each piece into a ball and dip into butter mixture, then sprinkle with a pinch of Parmesan cheese.
Place 4 dough balls at the bottom of a muffin pan.  Use fingers to make a small well in the center of the balls and place the fifth dough ball in the center, sitting slightly higher than the others.  Repeat with remaining dough.
Return buns to warm oven and let rise 30 to 45 minutes.  Remove from oven, and increase temperature to 350F (375F if you are using Roxana’s dough).  Bake 18 to 20 minutes or until golden brown.  Serve warm.

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. Lizzy says

    Oh, my, you'd never guess these beauties were low carb! Carolyn, you've done it again…these are fabulous!!! Roxana, so fun to see two of my favorite bloggers in one stop :)

  2. Eileen says

    I definitely need to cut back on carbs. I bet they are delicious because you can never go wrong with anything that has garlic and parmesan cheese in it! I hope you're enjoying you trip Roxana, and thanks for sharing your recipe with us Carolyn!

  3. Erin says

    These look amazing, what a great recipe! I am amazed almost daily with how Carolyn can turn the most carb loaded food into a delicious low carb version!

  4. Ann says

    These are delicious! I don't know how I missed it, but I didn't realize you are diabetic. I have a friend who was just diagnosed and I've been looking for THE cooking blog for her to follow….she loves to cook! I just called her and sent her the link to your blog!

  5. Sandra says

    Wow what a great guest post Roxana..I was just over at Carolyn's blog..Love this recipe, and in general all her creations!
    Well done Carolyn!

  6. Carolyn says

    Ann, thanks so much for passing the link on to your friend! I hope she enjoys my blog. Thanks for the kind comments, everyone.

  7. Foodiva says

    Great guest post, Carolyn! These bubble buns look so gorgeous, and I'm always inspired by your low-carb recipes. I'm going to try searching for these special ingredients that you use, I may have to go online.

  8. The Mom Chef says

    Even though our family has no reason to eat gluten-free or low carb foods, I read every recipe that Carolyn posts. They're always fantastic. Thanks for featuring her, Roxana. I hope you're enjoying your vacation.

  9. Priscilla - She's Cookin' says

    Low carb and gluten free are always delicious in your hands, Carolyn! Great guest post and congrats on the Top 9!

  10. Sprinkled With Flour says

    Yum, this is a great variation of the Cinnamon Bubble Buns that I make. I'll have to try a savory version sometime. :)

  11. Laura @ Sprint 2 the Table says

    Low carb?! They don't even look "healthy." 😉

    They rose so beautifully! I can almost taste the roll and that wonderful garlic parm topping.

  12. Kristen says

    I want to eat them simply because they are called bubble buns. What a fun name to say over and over as I take bite after bite of that garlicky deliciousness.

  13. elisabeth@foodandthrift says

    What a wonderful guest post from Carolyn! She is always producing the best gluten-free, low-carb, low sugar dishes, and desserts. It's hard to believe that these buns are low-carb, they look so rich, yet light and delicious!

  14. kita says

    You may be away on vacation with Carolyn guest posting but its just cruel to leave a girl drooling at the computer screen! These look super tasty!

  15. Jenny @ Savour the Senses says

    Yum! I want one.. errr five.. of these right now!! It's rainy and cold here and these nice and warm would totally hit the spot.

  16. Mark says

    I'm going to have to keep an eye out for carbalose flour. I usually use almond or soy flour for recipes that call for flour. I might just try to experiment with the two. Great work on the recipe. Now I have a replacement for those addicting cheese rolls at Red Lobster. Thanks.

  17. sue in CA says

    I was excited to learn of Carbalose but when I went online to purchase it was aghast that the sodium content is over 400mg! I try to watch my carbs but hubby HAS to be on a sodium restricted diet. Carbalose in not going to work at all.

    Any other suggestions?


    • says

      Hi Sue,
      I just received an email from Carolyn, the developer of this recipe. Unfortunately she doesn’t know another gluten free flour like carbalose.
      Sorry we could not help you :(

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