DRY INGREDIENTS

Oat Fiber Powder = 90 g / 3/4 cup

Finely Ground Golden Flaxseed = 90 g / 3/4 cup

Baking Powder = 12 g / 3 tsp

Salt = 2 g / 1/2 tsp

Monk fruit = 60 to 100 g (I prefer 80 g which is mild to moderately sweet)

Whole Psyllium Husks = 14 g / 2 tbsp (Ground until half its original volume then weigh it.)

Egg White Options

1.  Fresh egg whites = 6 large (210 g)

2.  Liquid egg whites from cartons = 210 g

3.  Egg White Powder = 37.5 g + 210 ml room temperature water to reconstitute the egg white powder. If using fresh or liquid egg whites, please omit this water. You can add the egg white powder to the dry ingredients and room temperature water to the wet ingredients.)

WET INGREDIENTS

Apple Cider Vinegar = 30 ml / 2 tbsp

Room temperature water = 210 ml (This is to reconstitute the egg white powder. If using fresh or liquid egg whites, please OMIT this water)

YEAST MIXTURE

Instant or rapid rise yeast = 12 g / 3 tsp

Sugar/allulose/inulin = A pinch

Unsalted butter = 23 g / 1 1/2 tbsp

Unsweetened pea milk = 120 ml / 1/2 cup (OR any keto friendly milk)

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

2.  Preheat the oven at 350F or 180C. If using oven to proof, preheat at 210 F or 100 C then increase heat to 350F or 180C when you put the proofed dough into the oven to bake.

3. Add the butter and milk into a bowl and melt in the microwave at high heat for 1 minute. Remove the bowl and stir to dissolve the mixture completely. The temperature of the liquid should be very warm so it's conducive for the yeast. Then add the yeast and sugar and mix to combine then set aside. This step is to check the condition of the yeast. If there are a lot of bubbling and foaming, then the yeasts are good. If not, please change to a new batch.

4. In another big bowl, mix all the dry ingredients together until well combined.

5. Add all the wet ingredients (including the yeast mixture) and mix to combine. The dough looks soft but will firm up as you mix it longer. The dough is sticky so it's easier to handle if you wet your hands.

6. I used a 10x8 inch rectangular baking tray as well as an 8x2 inch round pan (just to show you some variation).  Grease and line the pan with parchment paper.

7. Divide the dough into 80 g portions. This recipe makes about 7 to 8 rolls. I made an additional batch for the round pan. Shape into balls and place on the tray slightly touching each other.

8. Sprinkle the top of the dough with coconut flour to prevent it from sticking to the towel. Cover loosely with a towel and proof at a warm area for about 25 to 30 minutes or until well risen.  Here's a tip to create a warm area - turn on the stove fire for a while then turn it off. Place the pan with dough on a baking tray and let it sit on the warmed-up stove. Leave the hood lights on. This warmth helps to proof the dough quite quickly. And you can reheat the stove midway to warm up the area again. Alternatively, you can proof the dough in a preheated oven at 210F or 100C for about 25 to 30 minutes. Leave the oven on during the entire proofing process. Also leave a dish with boiling water below the tray of dough to create humidity.

9.  Once the dough has risen nicely, brush with egg yolks then sprinkle with white sesame seeds.

10.  Bake for 25 to 30 minutes or until golden brown. If you used the oven to proof the dough, then just increase the heat to 350F or 180C.

11. These rolls can be enjoyed warm, and they are best consumed fresh. To reheat, it's best to steam them to enjoy the soft and fluffy texture. When toasted, they have a crispy crust with a chewy center.

12. These rolls can be kept at room temperature for a few days if you have a cool and dry climate. Otherwise, it's better to refrigerate earlier for up to a week or freeze for up to 3 months.

[Total Servings = 8]

NUTRITION INFO PER SERVING

Total Carb = 6.0 g

Dietary Fiber = 5.6 g

Net Carb = 0.4 g

Calories = 95

Total Fat = 6.5 g

Protein = 5.4 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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