DRY INGREDIENTS

Coconut Flour = 90 g / 3/4 cup

Golden Flaxseed = 90 g / 3/4 cup (Finely ground until powdery texture)

Whole Psyllium Husk = 26 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume then weigh it. This is important as it will absorb the water more effectively and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, only 2 to 3 tsp is required. Please see this video about psyllium husk and powder for better understanding and success - https://youtu.be/_bnCwudgFt4)

Monk fruit = 100 g / 1/2 cup (OR any keto friendly sweetener. This is only mildly sweet. Omitting the sweetener is possible but the rise and softness of the rolls are affected)

Baking Powder = 12 g / 3 tsp Salt = 4 g / 1 tsp

WET INGREDIENTS

Egg Whites = 7 large (265 g) (OR 4 whole eggs but the fat from yolks hinders the rise whereas the protein from the whites will boost the rise. Hence, egg whites are highly recommended)

Apple Cider Vinegar = 43 g / 3 tbsp

YEAST MIXTURE

Instant or Rapid Rise Yeast = 12 g / 3 tsp

Pea Milk, Almond Milk or Water = 240 ml / 1 cup (In the video, I used Pea Milk as it has higher protein content which helps with the rise. The temperature for this liquid should be between 120 to 130F or 50 to 56C. Do not worry as this temperature would not kill the yeast. The very warm temperature actually wakes the yeast up from its dormant state so that it will get to work.)

Note:

Sugar is optional as it only feeds the yeast, not activates it.  Without sugar, the yeast can actually feed on the little sugar from the bread ingredients, especially the flours. But if you feel more comfortable then feel free to add a pinch of sugar to the mixture. As long as you can see some bubbles on the mixture that means the yeasts are in good condition.

1.  For best results, weigh the ingredients with a digital scale.

2.  Preheat the oven at 210F or 100C.

3.  Prepare some boiling water for proofing the dough.

4.  Pour the yeast mixture into a bowl, stir to mix then set aside.

5.  In a bowl, add all the dry ingredients and mix until well combined.

6.  Add the wet ingredients including the yeast mixture and mix until a dough is formed. The dough is rather soft but still manageable.

7.  Portion the dough into 10 rolls of about 80 to 90 g each. Shape them into balls and place on a baking tray lined with parchment paper. Place the dough balls touching each other so that they don't spread sideways too much and this will also allow them to rise upwards during proofing.

8.  Sprinkle with coconut flour to prevent the dough from sticking to the towel.

9.  Cover with a towel loosely.

10.  Pour the boiling water into a baking dish and place it at the bottom of the oven.

11. Place the baking tray with dough just above the dish with boiling water.

12 Close the oven door and proof for 1 hour at 210F or 100C. This temperature will not kill the yeast. In fact, it is very conducive for the yeast to thrive together with the moisture from the boiling water.

13. Do not open the oven door. Just make sure the boiling water is sufficient.

14. After 1 hour, remove the tray with dough and the dish with water. Do not turn off the oven heat or increase the temperature.

15. Brush with 3 egg yolks then sprinkle with white sesame seeds (optional).

16. Return to the oven to bake at the lowest rack. Increase the oven heat to 350F or 180C. It is not necessary to preheat the oven to this level as the dough can continue to rise while the oven is increasing its heat until a certain point.

17. Bake for about 20 to 25 mins until golden brown.

18. These rolls are best served warm and soft. You can reheat by steaming or toasting.

[Total servings = 10]

NUTRITION INFO PER SERVING

Total Carb = 8.2 g

Dietary Fiber = 5.7 g

Net Carb = 2.5 g

Calories = 148

Total Fat = 10.6 g

Protein = 5.1 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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