THIS Wikipedia : Love it!
A roll is a small, usually round or oblong individual loaf of bread served as a meal accompaniment.
A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves.
Rolls are also commonly used to make sandwiches similar to those produced using slices of bread.
These are probably the closest thing to real bread rolls, topped with seeds and bagel seasoning, as you can get without the carbs,
Just that wonderful smell of yeast baking in your kitchen, and the ease of using your stand mixer to knead the dough will be enough to make you instantly fall in love with this recipe.
FRESH KETO BREAD ROLLS
Just that wonderful smell of yeast baking in your kitchen, and the ease of using your stand mixer to knead the dough will be enough to make you instantly fall in love with this recipe…
4
servings2
hoursIngredients
240 ml Lukewarm Water
2 lightly beaten Eggs
20 g Oat Fibre
190 g Vital Wheat Gluten
30 g Bamboo Fibre
4 tbsp Erythritol
1 tsp Salt
1 tsp Honey
2 tbsp Soft Butter
1/4 tsp Xanthan Gum
16 g Fast Acting Yeast
1 tbs Bagel Seasoning (coating)
1 tbs Oat Fibre (to dust)
Method
- Preheat oven 40C
- Bread: Mix all dry (EXCEPT yeast) ingredients together in a bowl.
- In a jug, mix the yeast and honey with the lukewarm water and stir until dissolved. Make sure the yeast starts to bubble, if it doesn’t, throw it away and start again.
- Using a food stand mixer add yeast mixture, eggs and butter.
- Add all dry ingredients and mix initially with the ‘flat beater’ attachment on slow until all ingredients are combined.
- Replace with the kneading hook attachment.
- On a medium setting, knead the dough for approximately 7-8 minutes. Stop in between to see if the dough is sticking to the bottom of the bowl. Continue kneading until well combined.
- Roll the dough with your hands into a large long sausage shape.
- actually use a pair of long scissors for the next bit…
- Cut the sausage shaped dough in half lengthways, then into 14 small pieces.
- Roll into balls.
- Sprinkle Bagel seasoning over half of the rolls, and oat fibre over the rest. Cut a cross in the top with a sharp knife.
- Put the rolls slightly apart on a lined baking sheet, or in two round baking forms.
- Put baking sheet in the oven and cover lightly with grease proof paper.
- Leave to rise (by 40 C) for approximately 1 hour or until well risen.
- Leave the rolls covered with the greaseproof paper and turn the oven temperature to 170 C
- Bake for approximately 20-30 minutes or until golden brown.
Notes
- MACROS per roll: 1.8g Carbs – 2.5g Fat – 11g Protein – 80 Calories
1 Comment
Fiana Centala
28 August 2021 at 1:31 pmAmazing roll! Thank you for sharing!!