Main Ingredients:

See below ingredients and instructions of the low carb recipe

Cooking Preparation of the Recipe:

Note: The stone ground whole-wheat flour adds only 1.3 Teasps of flour to each roll
(our of a total of 18 rolls). You only gain 6.2 grams of carb for the batch; each wholewheat
roll, based on a count of 18, has 3.1 grams of carb.
Ingredients:
¾ cup cold water plus 2 Tablesps (very important)
6 Tablesps butter (¾ stick)
¾ cup vital wheat gluten flour
1/2 cup stone ground whole-wheat flour
trace of salt (two light shakes or to taste)
3 eggs *
1 egg white
Preheat oven to 420?F. Have ready one large, nonstick, heavy-gauge metal
cookie 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 mediummixing
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 appear lumpy.
When the whole eggs have been added, 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 judgment 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 Tablesp. The right consistency makes the best rolls. Dough
that is too stiff results in smaller 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, one at a time. Do not
over beat 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 Teasps or even soupspoons to drop the dough. Place them fairly close together.
Bake the rolls for about 25 to 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?F (no need to pre-heat), and bake for 5 minutes. You can
toast rolls (slice in half), but you need a wide-slot toaster or toaster oven. The rolls toast
rapidly, so use the lowest setting.
Save unused rolls in a dry place until rock hard. They will be used for
Magnificent Bread Crumbs.
* If possible, weigh the eggs for this recipe. They should weigh between 62.0 grams
and 64.0 grams (2.2 to 2.3 ounces). You can find these eggs among large and extra
large eggs. If you have no scale, pick the smallest of the eggs in the carton.

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