Magic Rolls
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 136.1
- Total Fat: 9.1 g
- Cholesterol: 92.7 mg
- Sodium: 31.6 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 0.1 g
- Protein: 9.9 g
View full nutritional breakdown of Magic Rolls calories by ingredient
Introduction
For WAY better directions, go to http://findingradiance.com/2011/02/24/magic-rolls-eades-low-carb-comfort-foods/ For WAY better directions, go to http://findingradiance.com/2011/02/24/magi
c-rolls-eades-low-carb-comfort-foods/
Number of Servings: 10
Ingredients
-
* 3/4 cup plus 2 TBSP of water
* 6 TBSP of butter (3/4 stick)
* 1/4 cup of bread flour
* 3/4 cup of vital wheat gluten
* 3 eggs
* pinch of salt (my addition)
* 1 egg white (optional)
Directions
Heat your oven to 425F
Bring the water and butter to a simmer in a wide saucier. When it's simmering, add the salt and whisk in the gluten and flour.
Stir the gluten mixture over low heat until it starts to form a ball and some of the excess moisture has cooked out.
Transfer the gluten mixture to a big mixing bowl (or a stand mixer) and let it cool for a couple of minutes. Then slowly beat in the eggs, one at a time, adding the next egg after there is no egg yolk visible in the batter. If the batter is not smooth (it should look like a slightly thick cake batter), add the extra egg white.
Use a disher or measuring cup to place 2oz. blobs of the batter onto two cookie sheets. I was able to get 10 rolls, you may get anywhere from 8-12 depending on the size of your scoops.
Bake for 25 minutes, and the little blobs of matter will puff into great big rolls of chewy goodness!
Serving Size: Makes 10 rolls
Number of Servings: 10
Recipe submitted by SparkPeople user BTVMADS.
Bring the water and butter to a simmer in a wide saucier. When it's simmering, add the salt and whisk in the gluten and flour.
Stir the gluten mixture over low heat until it starts to form a ball and some of the excess moisture has cooked out.
Transfer the gluten mixture to a big mixing bowl (or a stand mixer) and let it cool for a couple of minutes. Then slowly beat in the eggs, one at a time, adding the next egg after there is no egg yolk visible in the batter. If the batter is not smooth (it should look like a slightly thick cake batter), add the extra egg white.
Use a disher or measuring cup to place 2oz. blobs of the batter onto two cookie sheets. I was able to get 10 rolls, you may get anywhere from 8-12 depending on the size of your scoops.
Bake for 25 minutes, and the little blobs of matter will puff into great big rolls of chewy goodness!
Serving Size: Makes 10 rolls
Number of Servings: 10
Recipe submitted by SparkPeople user BTVMADS.
Member Ratings For This Recipe
-
ALILDUCKLING
