KN (Original): Husky Keto Breakfast/Lunch/Dinner/Anytime Rolls

I have been longing for some diner rolls for quite some time. For me, these are IT! Love at first sight, really. SO much fiber in this recipe and it comes from the psyllium husk…hence husky rolls 😉

This recipe needs to be followed to a T because, it involves chemistry. Ready for some fun?

Husky Keto Rolls

8 Servings

cals 167.2| net carbs 3.8| fat 12.1g| 7.8 protein

INGREDIENTS:

~* 1 1/4 cups of almond flour

~* 5 tablespoons of ground psyllium husk powder (pure fiber)

~* 1 tablespoon of ground flax seed

~* 2 teaspoons of baking powder

~* 2 teaspoons of distilled white vinegar

~* 1 1/3 cup of boiling water

~* 3 egg whites

~* 2 tablespoons of Trader Joe’s everything but the bagel seasoning for topping the rolls before baking.

HOW TO MAKE HUSKY ROLLS:

Pre Heat Oven to 350 degrees Fahrenheit.

First, I like to measure out all the dry ingredients (1 1/4 cup of almond flour, 5 tablespoons of psyllium husk powder, 1 tablespoon of ground flaxseed, 2 teaspoons of baking powder) into a mixing bowl. Separate your eggs and set the yolks aside to use elsewhere. Pour egg whites over dry ingredients, but try to avoid baking powder. Boil the water and combine it with the vinegar.

Get out your hand mixer. If you have the rubber inserts, use them instead of the regular metal ones. If you don’t, it’s okay. The rubber just sticks a bit less. Pour the boiling water with vinegar. The baking powder should be fizzing. Mix on low speed, but try to mix well. Once it gets to a “play-dough” (Play-Doh) consistency, much stickier than regular bread dough, stop mixing. Mix for less than a minute or the dough can become hard.

Stick your hands in there and break the dough into 8 pieces (for dinner rolls), 4 pieces if you’re making hamburger buns, and 3 long pieces for hot dog buns. I like to grease my baking sheets with olive oil. Make sure you space them out 3-4 inches apart because these bad boys like to inflate. After they are spaced out on the baking sheet (or sheets depending on the size you have)2 tablespoons of Trader Joe’s everything but the bagel seasoning for topping the rolls before baking.

Bake these at 350 for 40-45 minutes on the bottom rack with nothing on top. If you are baking 2 sheets of rolls, do it in two separate bakes. Try not to open the oven for at least 30 min of continuous baking, or they will deflate and look deformed. One way to know if they are ready is by tapping the top of the rolls and hearing a hollow sound.

Here are some pics for my visual learners:

Psyllium husk purchased on Amazon for $9.95
Almond Flour purchased at Sam’s club $6.98
Flax Seed purchased at Burlington for $3.99
White Distilled Vinegar was $4,98 per gallon at Walmart
The rubber inserts for hand mixer sticks less
pouring the hot boiling water to the dry ingredients will start the chemical reaction
Dough will gum up and harden, mix on low speed for 30-45 seconds. Don’t mix it longer than a minute or it will harden too much
Don’t forget to space these bad boys out 3-4 inches apart, because they will inflate a lot
Bake these on the bottom rack, with nothing above it so they can rise properly
They are ready when you tap the top and hear a hollow sound (don’t open oven for at least 30 min after you put in oven and space them out 3-4 in apart)

Now here are a few “learn-from-my-mistakes” moment:

This is too WET
The dough should not leave behind this much residue
This is what happened when you take it out before the hollow sound i mentioned
don’t space them out 3-4 in apart

The boiling water is essential because it activates the flax seed and psyllium husk to a more gummy consistency. The vinegar is essential because it makes the baking powder fizz which aids in the aeration of the rolls.

This recipe def makes me feel like a chemist, because all the steps are very important! Also, the psyllium husk is pure fiber so please be sure to drink lots of water!!! Keep it all moving, so to say 😉

This is a very versatile recipe, for it can be used for rolls, hamburger buns, and hot dog buns. All you have to do is shape it differently. And they are hollow on the inside too, perfect for stuffing with whatever you may desire.

Ketonian Husky Rolls

  • Servings: 8
  • Print

cals 167.2| net carbs 3.8| fat 12.1g| 7.8 protein


Credit: KetonianNerds.com

Ingredients

  • 1 1/4 cups of almond flour
  • 5 tablespoons of ground psyllium husk powder (pure fiber)
  • 1 tablespoon of ground flax seed
  • 2 teaspoons of baking powder
  • 2 teaspoons of distilled white vinegar
  • 1 1/3 cup of boiling water
  • 3 egg whites
  • 2 tablespoons of Trader Joe’s everything but the bagel seasoning for topping the rolls before baking.

Directions

  1. First, I like to measure out all the dry ingredients (1 1/4 cup of almond flour, 5 tablespoons of psyllium husk powder, 1 tablespoon of ground flaxseed, 2 teaspoons of baking powder) into a mixing bowl. Separate your eggs and set the yolks aside to use elsewhere. Pour egg whites over dry ingredients, but try to avoid baking powder. Boil the water and combine it with the vinegar.
  2. Get out your hand mixer. If you have the rubber inserts, use them instead of the regular metal ones. If you don’t, it’s okay. The rubber just sticks a bit less. Pour the boiling water with vinegar. The baking powder should be fizzing. Mix on low speed, but try to mix well. Once it gets to a “play-dough” (Play-Doh) consistency, much stickier than regular bread dough, stop mixing. Mix for less than a minute or the dough can become hard. Stick your hands in there and break the dough into 8 pieces (for dinner rolls), 4 pieces if you’re making hamburger buns, and 3 long pieces for hot dog buns. I like to grease my baking sheets with olive oil. Make sure you space them out 3-4 inches apart because these bad boys like to inflate. After they are spaced out on the baking sheet (or sheets depending on the size you have)2 tablespoons of Trader Joe’s everything but the bagel seasoning for topping the rolls before baking.
  3. Bake these at 350 for 40-45 minutes on the bottom rack with nothing on top. If you are baking 2 sheets of rolls, do it in two separate bakes. Try not to open the oven for at least 30 min of continuous baking, or they will deflate and look deformed. One way to know if they are ready is by tapping the top of the rolls and hearing a hollow sound.

Thank you for stopping by!

Keto on, Ketonians ;-D

Love,

Ro.

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