Activate yeast with hot water, inulin and yeast in stand mixer bowl. Give it at least 10 minutes (I wait 30 minutes) for the yeast to activate. It will have a bubbly upper layer.
Add all ingredients in the following order to stand mixer bowl. If activated yeast done outside of stand mixer bowl, add it in first. Then add eggs, flax seed powder, almond flour, oat fiber, vital wheat gluten, butter, xanthan gum, monk fruit sweetener and garlic salt.
Start with flat beater paddle attachment for 2-3 minutes as dough is formed.
Then use dough hook attachment and knead dough for 5 minutes on a slow speed.
Transfer to counter top and knead for one minute until dough comes together on top of silpat (optional).
Depending on desired size cut the dough into 9 equal sized pieces.
Roll each piece of dough into a sphere shaped roll.
Place each roll on a large baking tray lined with silpat or parchment paper. Ensure there is plenty of space allowed for the bun to rise without touching others.
Cover buns with silicone mat/saran wrap and clean towel. Leave in warm place for approximately 1 hour until buns have increased in size. They should get to 1.5x to 2x the original size.
Preheat oven to 350°F
Bake for 30 minutes