Dr. Mike Kenny
  • Home
  • Medical Weight Loss Philadelphia Wake Up Skinny
    • Weight Loss Bariatric Surgery
  • Weight Loss Tips & Recipes
    • Savory Roasted Chicken
    • Feta and Olive Meatballs
    • Zucchini Sour Cream and Jack Cheese Bake
    • Avocado Salad Low Carb Recipe
    • Italian Egg Drop and Parmesan Cheese Soup
    • Heavenly Chicken Noodle Soup
    • Blissful French Onion Soup
    • Banana Loaf Bread
    • Low Carb Pizza Crust
    • Low Carb Bread Recipes
    • Low Carb Rolls Recipes
    • All Wheat Low Carb Rolls
    • Low Carb Pastry Pizzazz Recipes
    • Raisin Roll Low Carb Recipes
    • Bread Crumbs Low Carb Recipes
    • Garlic Bread Low Carb Recipes
    • Cinnamon Walnut Muffin Jubilee Low Carb Recipes
    • Cranberry Muffin Jubilee Low Carb Recipes
    • Blueberry Muffin Jubilee Low Carb Recipes
    • Savory Black Soybean Loaf Low Carb Recipes
    • Yummy Banana Loaf Low Carb Recipes
    • Uber Low-Carb Banana Loaf Low Carb Recipes
    • Cranberry Loaf Low Carb Recipes
    • All-Wheat-Flour Splendid Cranberry Loaf Low Carb Recipes
    • Butter Cracker Treats Low Carb Recipes
    • Sandwhich Bread Low Carb Recipes
    • Yeast Bread Low Carb Recipes
    • Delicious Rolls Low Carb Recipes
    • Wasa Like Crackers Low Carb Recipes
    • White Bread Low Carb Recipes
    • Protein Bread Bread Low Carb Recipes
    • Low-Carb Bread Substitute
    • Garlic Cheese Biscuits
    • How To Eat Gluten Free by Medical Weight Loss Philadelphia
    • Faux Pasta Paleo Low Carb Recipe
    • Wheat Like Crackers Low Carb Recipe
  • About
  • Contact
  • Dr Kenny's Tips

Low Carb Recipes

SERVING SIZE,one roll (of 18).  CARBS PER SERVING,:  2.8 grams of carb.

SERVING SIZE,one roll (of 16).  CARBS PER SERVING,:  3.1 grams of carb.

SERVING SIZE,one roll (of 12).  CARBS PER SERVING,:  4.2 grams of carb.

Ingredients:

¾ cup cold water plus 2 Tablesps (very important)

6 Tablesps butter (¾ stick)

¾ cup vital wheat gluten flour)

1/3 cup unbleached, all-purpose wheat (white) flour

    trace of salt (two light shakes or to taste)

3 eggs *

1 egg white

Preheat oven to 420°F.  Have ready one large, nonstick, heavy-gauge metal cookie sheet.  Put the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over medium heat.  Occasionally stir the mixture while you wait for the butter to melt.

Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium-mixing bowl.

As soon as the butter has melted and the mixture begins to simmer, add the dry mix all at once, and stir vigorously with a wooden spoon.  Within just a few seconds, the dough will become smooth and leave the bottom and sides of the pan.  Keep stirring until no flour shows.  Cook for about 10 seconds longer and remove from heat. 

Put the hot saucepan on a cold burner or other safe surface.  Stir in the eggs, one at a time, mixing well after each addition.  At first the dough will appear lumpy. When the whole eggs have been added, the dough will be smooth.  It should be creamy and hold peaks with almost no settling.  Work in the egg white.  Now the dough will be just right; it will still hold its shape, but in softer peaks.  It should form mounds that do not spread on the cookie sheet, but sink back and broaden out slightly.  Occasionally, you may need to make a judgment call.  Depending on the size of the eggs, the dough may be sufficiently soft even before you add the final egg white.  In that case, omit the egg white or add it by the Tablesp.  The right consistency makes the best rolls.  Dough that is too stiff results in smaller rolls; dough that is too soft (i.e., spreads out wide on the cookie sheet) may result in flat rolls.

If you like, use your electric mixer to work in the eggs.  Simply transfer the hot dough from the saucepan to the mixer bowl and beat in the eggs, one at a time.  Do not over beat because if you do, the rolls may develop large air pockets.  Use a flat beater if you have one. 

Put spoonfuls of dough on the cookie sheet, choosing the size you prefer.  Use large Teasps or even soupspoons to drop the dough.  Place them fairly close together.

Bake the rolls for about 25 to 28 minutes or until they are golden brown and crusty on top.  Promptly freeze rolls that you do not plan to use the day they are baked.  Take them out of the bag to thaw at room temperature.  You can also put the frozen rolls in the oven, set at 350°F (no need to pre-heat), and bake for 5 minutes.  You can toast rolls (slice in half), but you need a wide-slot toaster or toaster oven.  The rolls toast rapidly, so use the lowest setting.

Save unused rolls in a dry place until rock hard.  They will be used for Magnificent Bread Crumbs.

Picture

Medical Weight Loss Philadelphia
215-821-7336

Medical Weight Loss Bucks County
215-821-7336
Proudly powered by Weebly