Honestly I am totally in love with these low carb rolls. They are super simple to make as well. Absolutely perfect for a low carb burger or a low carb salad roll.
Amazing how much these are just like real bread rolls but with waay less carbs. Only 2g net curbs per bun. Perfect for a humble salad roll or with your favourite burger fillings.
PREP TIME: 10 mins COOK TIME: 30 mins RESTING TIME: 1 hr TOTAL TIME: 1 hr 40 minsCOURSE: BreadsCUISINE: Australian KetoKEYWORD: low carb bread rollRECIPE CATEGORY: Low CarbCALORIES: 168kcalAUTHOR: Megan
1 cup warm water
2 teaspoons inulin
7 g yeast 1 sachet dried yeast
Pinch salt flakes
1/3 cup (plus 2 tbsp) golden flax meal or pepita meal if you do not like the flax seed taste
1/3 cup almond meal
1/2 cup oat fiber
1 1/4 cup vital wheat gluten
70 g butter cubed
1/4 teaspoon xanthan gum
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Mix inulin and yeast into water and cover with cling film and a silicone mat and leave in a warm place until yeast activates. This can take 20-40 minutes. It should be thick and foamy on top
Add all ingredients (in recipe order) to mixer, including activated yeast. Using dough hook attachment knead dough for 5 minutes on a slow speed.
Transfer to bench top and knead for one minute until dough comes together. Cut into 10 x 70g pieces. With a slightly wet hand, cup each ball of dough and roll gently into a bun.
Place each bun on a large baking tray lined with baking paper. Ensure there is plenty of space allowed for the bun to rise without touching others.
Cover buns with silicone mat and clean towel. Leave in warm place for approximately 1 hour until buns have doubled in size.
Sprinkle bread rolls with sesame seeds.
Preheat oven to 170℃.
Bake 30-35 minutes. Cool on wire rack.
Mix all ingredients to mixer, including activated yeast 5 minutes/dough setting. Follow from step 2 above.
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