LITTLE DINNER ROLLS
1/4 cup unsalted butter
1/2 cup water
1 tablespoon granular Splenda or equivalent liquid Splenda *
1/2 cup plus 2 1/2 tablespoons Carbalose flour
1 1/2 tablespoons vital wheat gluten
Place the butter and water in a medium pot and bring to a boil. Cook just until the butter is melted. All at once, add the flour and wheat gluten. Stir quickly and constantly until the mixture comes together and forms a ball. Remove from the heat and let cool a few minutes before briskly stirring in the eggs one at a time with a wooden spoon until a smooth, elastic dough forms. Drop the dough by 8 large spoonfuls onto an ungreased baking sheet. Bake at 425º for 10 minutes then reduce the heat to 375º and bake another 6-7 minutes until well browned.
Makes about 8 small rolls
Can be frozen
* The counts remain the same whether you use granular or liquid Splenda.
Per Serving: 100 Calories; 8g Fat; 5g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
These started out as an experimental cream puff recipe. They didn't turn out much like cream puffs, but they make a pretty darn good little roll. I tried a warm one with butter and that was nice. I also tried one with a little Cream Cheese Spread and some sugar free blueberry jam and that was also very nice. The texture is almost like a dense, somewhat sweet yeast roll, but they're a little crumbly so they wouldn't make a very good sandwich. They'd make a great accompaniment to a bowl of soup though.
Here's a picture of one split open:
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