Magic Rolls
From: Judy Jackson -
These are called Magic Rolls and are from "The Low Carb Comfort Food Cookbook" by the Eades
One roll (of 18 made) has 2.8 g of carbs, 5.8 g of protein Adjust your roll size by the size of spoon you use.
One roll (of 16 made) has 3.1 g of carbs, 6.5 g of protein
One roll (of 12 made) has 4.2 g of carbs, 8.6 g of protein
=BE cup cold water plus 2 T
6 T butter (3/4 stick)
1/3 cup vital wheat gluten flour
1/3 cup unbleached wheat flour
trace of salt
3 ex-large or jumbo eggs
1 egg white
Preheat oven to 425deg. F Prep time 15 minutes Baking time 25-28 min.
Prepare a 13 x 17 inch cookie sheet with a NON STICK surface. Do NOT grease the 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 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 judgement 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 tablespoon. The right consistency makes the best 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, oneat a time. Do not overbeat 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 teaspoons or even soup spoons to drop the dough. Place them fairly close together.
Bake the rolls for about 25-28 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 deg F (no need to preheat), and bake for 5 minutes. You can toast rolls (slice them) but you will need a wide slice toaster to fit them in. The rolls toast rapidly.