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Keto Dinner Rolls
Ingredients
- 5 1/2 ounces (155 ml) water
- 3 tablespoons (25 g) instant dry milk
- 3/4 cup (75 g) wheat gluten
- 3/4 cup (75 g) wheat protein isolate
- 1/2 cup (60 g) oat flour
- 2 tablespoons (28 g) butter
- 1/2 teaspoon salt
- 2 teaspoons active bakers yeast
Method
- Put everything in your bread machine in the order specified with your unit
- Put the dough through two knead-and-rise cycles
- Remove from the machine
- Spray a 12-cup muffin tin with nonstick cooking spray
- Nip off bits of dough and roll them into balls about 1 inch 2 cm in diameter
- Place three dough balls in a cloverleaf configuration in each muffin tin
- The dough will be extremely elastic! Don’t worry about trying to make each ball completely smooth
- Let rolls rise for 60 to 90 minutes in a warm place
- Preheat oven to 350°F (180°C, or gas mark 4) and bake rolls for 10 to 15 minutes or until golden
- Serve with plenty of butter!
Makes 12 rolls
- Each with 26 g protein; 8 g carbohydrate; 1 g dietary fiber; 7 g usable carbs
- Analysis does not include butter
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