Easy Low Carb Roll Recipe with Fat Head Dough
18.8 هزار بار بازدید -
5 سال پیش
-
This recipe is from LowCarbMaven.com.
This recipe is from LowCarbMaven.com. These easy low carb rolls are made with the basic fathead dough recipe and have a great bread-like texture. They made very good dinner rolls. We thought they were quite good. They didn’t soak up gravy or other liquids like bread would have but were still delicious when used to wipe up leftover sauce from dinner. I will give the original recipe below just as I found it, but I did not use a food processor, nor did I put ice cubes in a tray beneath the rolls as they baked. I like to keep things as easy as possible with minimal clean-up. But if you try those methods, I’d love to hear how they turned out. Mine browned quickly (I reduced my oven temp to 180°C as my oven is fan-forced) and they browned nicely and didn’t crack. Prep time: 5 minutes | Cook time: 13 minutes | Total Time: 18 minutes | Servings: 8
Ingredients
• 1-1/2 cup shredded part skim mozzarella cheese
• 2 ounces cream cheese, cubed
• 1 large egg
• 1-1/4 cup almond flour
• 2 tbsp plain whey protein isolate, (or coconut flour or oat fiber or 1/4 c. more almond flour)
• 1 tsp baking soda (or 1 tbsp baking powder, which is what I used)
Instructions
• Melt the mozzarella and cream cheese together in a microwave-safe bowl at full power for 1 minute. Stir, then heat another 30-45 seconds, it should be molten. Scrape the cheese into the bowl of a food processor and process until thoroughly mixed (or just stir well to mix). Add the egg and mix until blended.
• Add the dry ingredients to the food processor (or mixing bowl) and process until thoroughly combined (about 10-15 seconds in the food processor). I mixed with my spoon, then got my clean hands into the mix and needed it.
• If your dough is VERY STICKY, spray a piece of cling film with oil and scrape the bread dough onto the center of the cling film. Gently shape the dough into a disk or rectangle and place in the freezer to cool until the oven is ready. (NOTE: if your dough is not very sticky, then it does not need to go into the freezer. Mine wasn’t so I skipped this step.)
• Preheat the oven to 400°F/204°C (reduce to 350°F/184°C for fan-forced ovens) and position the rack to the middle of the oven. Line a cookie sheet with a piece of parchment or a Silpat. (NOTE: The author recommends placing an old metal pie plate in the bottom of the oven while preheating, then adding about 6 ice cubes to it when the rolls go in to force them to rise. I didn’t.)
• When the oven is ready, remove the dough from the freezer (if necessary) and cut into 8 pieces. The author claims the dough will stick like crazy to the knife, but mine didn’t.
• Lightly oil your hands (if the dough is sticky) and gently roll a portion of dough into a ball and drop it onto the prepared cookie sheet to flatten the bottom. Repeat the process for the remaining dough. Sprinkle with sesame seeds, poppy seeds, or dehydrated onion (if desired), pressing very gently into the dough to adhere.
• Bake for approximately 13-15 minutes. The dough will brown and may split. Enjoy. Keep extra rolls in the refrigerator (or freezer) and gently warm before eating.
Notes
*Baking powder is not needed in this recipe as the acid in the cream cheese reacts with the baking soda, activating it. BUT, if you aren't getting a nice rise from the rolls, use 1 TBSP of baking powder instead. (Because they are gluten-free, they will shrink a little as they cool.)
Egg washes, although they help any seeds stick to the outside, are completely absorbed into the dough and do not leave a nice shiny surface like regular dough does.
Handle the dough very gently to keep them light and airy.
The texture is not exactly like real rolls. As they cool, the fat from the cheese firms up and the texture becomes firm and may even seem a little dry. Warming them gently will help them soften up again.
Nutrition
Per roll: Calories: 165 kcal | Carbohydrates: 3g | Protein: 10 g | Fat: 13 g | Sodium: 104 mg | Fiber: 1 g
Ingredients
• 1-1/2 cup shredded part skim mozzarella cheese
• 2 ounces cream cheese, cubed
• 1 large egg
• 1-1/4 cup almond flour
• 2 tbsp plain whey protein isolate, (or coconut flour or oat fiber or 1/4 c. more almond flour)
• 1 tsp baking soda (or 1 tbsp baking powder, which is what I used)
Instructions
• Melt the mozzarella and cream cheese together in a microwave-safe bowl at full power for 1 minute. Stir, then heat another 30-45 seconds, it should be molten. Scrape the cheese into the bowl of a food processor and process until thoroughly mixed (or just stir well to mix). Add the egg and mix until blended.
• Add the dry ingredients to the food processor (or mixing bowl) and process until thoroughly combined (about 10-15 seconds in the food processor). I mixed with my spoon, then got my clean hands into the mix and needed it.
• If your dough is VERY STICKY, spray a piece of cling film with oil and scrape the bread dough onto the center of the cling film. Gently shape the dough into a disk or rectangle and place in the freezer to cool until the oven is ready. (NOTE: if your dough is not very sticky, then it does not need to go into the freezer. Mine wasn’t so I skipped this step.)
• Preheat the oven to 400°F/204°C (reduce to 350°F/184°C for fan-forced ovens) and position the rack to the middle of the oven. Line a cookie sheet with a piece of parchment or a Silpat. (NOTE: The author recommends placing an old metal pie plate in the bottom of the oven while preheating, then adding about 6 ice cubes to it when the rolls go in to force them to rise. I didn’t.)
• When the oven is ready, remove the dough from the freezer (if necessary) and cut into 8 pieces. The author claims the dough will stick like crazy to the knife, but mine didn’t.
• Lightly oil your hands (if the dough is sticky) and gently roll a portion of dough into a ball and drop it onto the prepared cookie sheet to flatten the bottom. Repeat the process for the remaining dough. Sprinkle with sesame seeds, poppy seeds, or dehydrated onion (if desired), pressing very gently into the dough to adhere.
• Bake for approximately 13-15 minutes. The dough will brown and may split. Enjoy. Keep extra rolls in the refrigerator (or freezer) and gently warm before eating.
Notes
*Baking powder is not needed in this recipe as the acid in the cream cheese reacts with the baking soda, activating it. BUT, if you aren't getting a nice rise from the rolls, use 1 TBSP of baking powder instead. (Because they are gluten-free, they will shrink a little as they cool.)
Egg washes, although they help any seeds stick to the outside, are completely absorbed into the dough and do not leave a nice shiny surface like regular dough does.
Handle the dough very gently to keep them light and airy.
The texture is not exactly like real rolls. As they cool, the fat from the cheese firms up and the texture becomes firm and may even seem a little dry. Warming them gently will help them soften up again.
Nutrition
Per roll: Calories: 165 kcal | Carbohydrates: 3g | Protein: 10 g | Fat: 13 g | Sodium: 104 mg | Fiber: 1 g
5 سال پیش
در تاریخ 1398/01/07 منتشر شده
است.
18,810
بـار بازدید شده