290g UFFF
5g salt
10g vital wheat gluten
1/2 tbsp granulated sweetener I used truvia
240 ml of milk, (I used arla lacto free as it was all I had)
1 large or two small eggs, mine weighed about 75g shell on
40g softened butter
1 sachet of easy bake yeast 7g
sesame seeds
warm the milk in a microwave on high for 1 minute, stir in yeast and leave for 5 or so minutes to make sure it’s active
throw rest of ingredients into a stand mixer ( mines a Kenwood) with a dough hook
start it off and slowly pour in the milky yeast mix, this is quite a wet dough but it firms up with a good knead
knead for 10 mins in stand mixer until it is clean from the side of the bowl

Divide into however many rolls you require, 6 to 8
shape rolls by turning the dough under itself to create tension on the “top“ of the roll and space on floured tray, cover and leave for approx 90 mins, I prove mine on top of my esse ( like an aga)

90 mins later

Sprinkle with sesame seeds
bake at 180 in a traditional oven as in top and bottom elements, not fan, apparently this results in a softer bun?
12 to 15 mins, I always check the internal temp with a heat probe to check cooked through should be 82 to 93 C mine were about 92 C

And enjoy! They are indeed very soft I suppose because it is an enriched dough not as rich as brioche but going that way


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Im diabetic on insulin can i get grams of carbs per batch ?
First attempt (ever at making bread) they turned out like dinner rolls, delicious but a bit small, so did a bit of Google searching and looked through some other recipes on here, second batch were great, perfect rolls, made a third batch today and they just keep getting better, SO happy I found fibre flour, and so grateful for you all putting tips and recipes on here, so far I have made, pizza, pasta and rolls…..next experiment will be a loaf of bread
They look so delicious Rachel. I’m so tempted to change them up to a soft sweet dough. Inserted with Gerry’s Blueberry Jam & Cream. Or with hot cross bun flavouring.
changing it
up with black and white sesame seeds
😀
Oh my! I used the soft burger roll recipe to make loaves - phenomenal! 600g of fiberflour made 2 loaves in 2lb bread tins, the dough rose like I’ve never seen and initially thought I’d over-proved and the whole lot would collapse but no. Turned out soft and light, like Danish bread!
You can skip the gluten (it goes by vital wheat gluten but is the same) very small amount and it doesn't make that much difference in my opinion. There's plenty of VW Gluten in the mix anyway.
Hello, sorry if you've been asked this, but what can I use instead of vital wheat gluten? Indeed, what IS vital wheat gluten??? Many thanks
Check out the price of prebiotic supplements. Compare ff to them not dirt cheap high glycemic toxic white flour. What price 10 years of health’s pan?
Haha I don't tell my hubby how much I pay for these items
I keep hiding the price from my Hubby as it’s simply not worth the inevitable hassle. 😉
You won’t be disappointed for sure. These have got to be THE best low carb recipe I’ve ever used. Anyone could eat these and never tell the difference in fact they’d be blown away by taste texture
I’m trying finger rolls for the bbq at the weekend with the receipe fir the first time
So not sure if this is just me? I’ve just made another batch of these rolls, I’ve dusted them before baking with UFF so now I’m imagining stuffing them with fresh cream and blueberry jam!! Rather like a jam donought
They won’t be as soft and fluffy I used to make rolls with a mix of UF and original FF and they were more like a whole meal roll
Hi Rachel do you think these would work with half of and ff as don't have enough uff.
Amazing first go, just perfect
This is a great recipe, worked out perfectly on my first attempt 😀
Thank you Rachel for some helpful instructions. This recipe is a game changer. I don’t think I kneaded mine enough but they still came out ok. I also tried the same recipe in my bread maker. The rolls are so tasty and soft. Sandwich’s are back on the menu 😃
Maybe we should have a baking competition when we're all free to mingle again. Any suggestions for a venue? Somewhere that has space like the Great British Bake Off? Here maybe https://www.bromptoncookeryschool.co.uk/
best rolls we have made so far....
A note on warm places for proving...my house doesn't have an airing cupboard or whatever so I don't have a warm place anywhere. I've had some success building a set up using a heated mat for reptile tanks (bought cheap off Amazon). I set this ul with a cooling rack on top then place my baking tin with the dough that needs proofing, then I use one if those pop up food covers (like the umbrella style ones) and cover with tea towels to keep the heat in.
Did the top of the rolls stick to the cling film? When proving had finished
My first attempt. I have no bread making experience (apart from being good at turning on a bread machine!) But I decided to give these a go without the machine. I used a tablespoon and scales to divide my dough into 8 balls of 80-85g. Thanks for the tip about the tension on the top and I’ll try to improve that. I proved them in my oven, which had been on an hour earlier and I put a large bowl of boiling water underneath, a probing technique I googled, as no Aga for proving. So it looks like they proved quite well. I think I didn’t preheat the oven for long enough (as the rolls had been proving in it. But they were cooked in 12 mins at 180 no fan so I think that may have been too hot as they are a bit over cooked on the outside. 90 degrees inside with meat thermometer and that was very useful to know. They look more like foccacia than rolls as they are low and flat. Any tips on improving my technique would be great. Thanks for the recipe!
I must try them. Have you calculated the carbs etc? Do share if you make them into hot cross buns. The problem I have is I love sultanas but they are so carby! I soak them in hot water for a while first to plump them up so they go further but still not compatible with low carb!
Made them and they and confirm that they are delicious
Thanks Rachel!
Thanks Rebecca for proving you can make them in a fan oven it’s an evolving process
These are rebeccas buns she coulnt post the website wouldn’t let her anyway here they are
Just made these, they are definitely the best low carb bun I`ve tasted, very soft & tasty. They are massive, will make 8 next time. Thanks for the recipe.
Wow, just copied your recipe exactly and they are definitely the best yet.....thank you!
Yes I am. Just not fair
You guys put me to shame. Away to go. Going to try this for sure maybe as a hot cross bun
These look delicious. Can’t wait to try them 🙌