UPDATE ON 5TH MARCH 2020
Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the rolls rising much more.
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If you love pull apart rolls like I do, you can still enjoy them in a healthy way. I used my coconut yeast bread recipe to create these yummy rolls. This is part of a series of keto yeast bread that I will be rolling out. If you are not familiar with using yeast, please read the description box for the past 2 videos Almond and Coconut Yeast Bread to learn about the important details so that you will have better results. If you are not familiar with using psyllium husk powder, please see the description box of video titled “How to turn problematic keto bread into the best keto bread” to ensure better understanding of the role of psyllium husk and how to use it more effectively for greater success.
Of course, keto yeast bread will not be light and fluffy like regular gluten bread due to their heavy, moist ingredients and no gluten. They will also not rise as much as regular gluten bread. But these rolls rises reasonably well and are fairly soft. You can re-heat them by steaming to get that warm and soft texture. You can also toast them for a crispy crust and chewy center.
Coconut flour is one of the cheapest, healthiest and lowest carb flour. But coconut flour is very absorbent hence, needs more eggs and liquid. Even though this recipe uses 8 large eggs but it is not eggy as it is masked by the coconut flavor. If you are living low carb or keto, you’ll know that eggs are very good for us contrary to what some people may think. If you do not like the coconut flavor, you can easily mask them by adding some spices, herbs or seasonings. Ground cinnamon or pumpkin pie spice would be great additions. The best part of these rolls is that you do not need to dry roast them in the oven like the loaves and you can enjoy them while they’re still warm and soft.
NUTRITION FACTS (Plain Rolls)
Total servings = 18
Per serving ;
Net carb = 1.2 g
Calories = 65
Total fat = 4.7 g
Protein = 2.9 g
INGREDIENTS
Coconut flour = 180 g / 1 1/2 cups
Psyllium Husk Powder (Finely Grounded) – 33 g / 3.75 tbsp.
Baking powder = 18 g / 4 tsp
Apple cider vinegar = 43 g / 3 tbsp.
Coconut / olive oil (Optional) = 45 g / 3 tbsp.
Whole eggs = 8 large (room temp)
Erythritol = 66 g / 1/3 cup (or any keto sweetener to taste)
Instant Yeast = 12 g / 4 tsp
Salt = 1 tsp
Warm water = 360 g / 1 1/2 cups
(Temperature = 120 to 132 F or 50 to 56 C)
For brushing = 3 egg yolks (lightly beaten with fork)
Cheese (cubed) = 100 g (for 9 rolls only) (Optional)
DIRECTIONS
1. Boil a pot of water.
2. Turn on oven at 212 F or 100 C and leave it on during the entire proofing process.
3. In a large bowl, use a hand held mixer to whisk the coconut flour, psyllium husk powder, baking powder and erythritol until well combined.
4. In a small bowl, combine salt, yeast, warm water and stir until the salt is dissolved.
5. Add the apple cider vinegar, coconut oil, whole eggs and yeast mixture into the dry ingredients and whisk until the yeast is well combined and a dough is formed.
6. Weigh the dough into 60 g portions each. This recipe makes 18 medium sized rolls.
7. Shape the dough into balls with your hands. Place dough on a parchment lined square or rectangle tray just slightly touching each other. If using cheese, flatten dough with your hands and place few cubes of cheese into the middle, seal edges and roll into a ball. This whole process needs to be done quickly to prevent the dough from rising too much before proofing. If the dough has risen too much and after shaping them, they would not rise and stick to each other nicely during the proofing process.
8. Cover the dough with a dry towel loosely
9. Pour sufficient boiling water into a baking dish that fits the oven.
10. Place the baking dish with boiling water at the bottom of the oven and the tray with dough directly above it. Close the oven door and let it proof for 1 hour. Do not open the oven door during the proofing process.
11. After 1 hour, remove the towel and the baking dish with water. Turn on the oven heat at 350F or 180C.
12. Brush the top of rolls with egg yolks to get a golden brown look.
13. Bake for about 25 to 30 mins at the lowest rack.
14. These rolls do not need to be dried in the oven after baking. They can be enjoyed warm. Steaming is the best way to re-heat and enjoy the warm and soft texture.
16. Store the rolls wrapped in parchment paper to avoid moisture in the fridge for up to 2 weeks or frozen for months.