These will make a lovely addition to your next dinner party table. I like to double this recipe and make a loaf of bread as well as a batch of rolls. This will freeze nicely for about a month. 🙂 These are, bar none, my best low-carb rolls to date and this is now my go-to bread recipe! Soft inside; slightly chewy outer crust and a marvelous flavor and texture. They rise up nice, too!
My Inspiration for these is a bread recipe of Maria Emmerich. I made several changes and am quite pleased with my results. My husband even said these were quite good and he’s very picky about his bread. So good hot out of the oven with butter! I think you’ll find these have the kind of mouth feel one finds in a good traditional yeast bread. I include some dissolved yeast but that’s just added for flavor.
These make make very nice sliders, too. Click the close-up so you can see the smooth texture:
I order my non-GMO Einkorn flour direct from Jovial Foods. Some have found it at Safeway and other stores, but you won’t find it in many stores yet. I think the Jovial folks are expanding their market base slowly, so stay tuned. Einkorn is an ancient form of wheat, that has not been hybridized. I use only the tiniest amounts in recipes to bring the improved texture and flavor for as few carbs as possible. This recipe is not suitable until you are near goal weight (Pre-Maintenance on Atkins).
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VARIATION: Sprinkle and press on some of my 8-Seed Blend on the tops of the rolls before baking:
½ c. almond flour
2 T. Einkorn flour (use 2 T. more almond flour for gluten-free version)
½ c. egg white protein powder (I use NOW brand)
2 T. oat fiber (use 100% certified gluten-free oat flour for gluten free version)
2 T. coconut flour
1 T. baking powder
2 T. golden flax meal (dark flax or a mixture can be used for a darker, nuttier-tasting bread)
¼ tsp. sea salt
3 T. psyllium husk powder (I use NOW brand)
1 tsp. dry yeast dissolved in 2 T. warm water + pinch sugar (consumed by yeast)
5 large eggs, beaten
3 T. olive oil
¼ c. egg whites (I used the ones in a carton)
½ c. boiling water (added last)
DIRECTIONS: Preheat oven to 350º. Grease or oil a standard muffin tin and set aside. Dissolve yeast in 2 T. warm water and add a tiny pinch sugar. Set aside. In a large mixing bowl, measure out all dry ingredients. Stir well. In another medium bowl, add the first 5 wet ingredients (all but the boiling water) and beat with a fork. Add the dissolved yeast mixture to the wet ingredients and stir. Now add the wet ingredients to the dry ingredients and beat well using a rubber spatula. Slowly add the boiling water to the batter and stir to blend. Batter will be lumpy. Now, using a whisk, beat until batter is smoother (about 15 times is all it should take). Spoon batter into greased muffin tin cups 3/4 full evenly distributing the batter as best you can. I actually used a silicone muffin pan. Bake at 350º for around 30 minutes, but check them at 20 minutes as ovens vary. If not firm and dry to touch on tops, cook 5 or so minutes longer. Remove from oven and in a few minutes, lift out with knife tip or tip onto board to finish cooling. Serve warm.
NUTRITIONAL INFO: Makes 12 dinner rolls, each contains:
123 calories, 8.56 g fat, 6.53 g carbs, 3.93 g fiber, 2.6 g NET CARBS, 4.85 g protein, 222 mg sodium