Low Carb Miracle Rolls

Ingredients:
¾ Cupful cold water plus 2 Tablespoonfuls, this is very important.
6 Tablespoonfuls butter (¾ stick)
¾ Cupful vital wheat gluten flour
1/3 cupful unbleached, all-purpose white wheat flour
trace of salt, 2 light shakes or to taste
3 eggs
1 egg white

Preheat oven to 420°F.
Get ready one big, nonstick, heavy-gauge metal cookie sheet.
Place the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over moderate heat.
Once in a while stir the mixture as you wait for the butter to melt.
In the meantime, thoroughly mix the 2 flours, and a touch of salt in a medium-mixing bowl.
As soon as the butter has melted and the mixture starts to simmer, add the dry mix all at one time, and stir smartly with a wooden spoon.
Inside just a couple of seconds, the dough will get smooth and leave the bottom and sides of the pan. Keep stirring till no flour shows.
Cook for approximately ten seconds longer and remove from heat.
Place the hot saucepan on a cold burner or other safe surface.
Stir in the eggs, one by one, mixing well after each addition.
Initially the dough will seem lumpy.
Once the whole eggs have been added, the dough will be smooth.
It should be thick and hold peaks with nearly no settling.
Work in the egg white.
Now the dough will be just the right way; it will still bear its shape, but in softer peaks.
It should form mounds that don't spread on the baking tray, but subside back and widen out somewhat.
From time to time, you might need to make a judgment call.
Depending upon the size of the eggs, the dough may be sufficiently soft even before you add the final egg white.
In this case, leave out the egg white or add it by the Tablespoonful.
The right consistency makes the finest rolls.
Dough that is overly stiff results in littler rolls; dough that is too soft, that is, spreads out astray on the baking tray could result in flat rolls.
If you wish, use your electric mixer to work in the eggs.
Merely transport the hot dough from the saucepan to the mixer bowl and beat in the eggs, one by one.
Don't over beat because if you do, the rolls might acquire big air pockets.
Use a flat beater if you have one.
Place spoonfuls of dough on the baking tray, picking out the size you favor.
Use big Teaspoonfuls or even soupspoons to dip the dough.
Put them reasonably close.
Bake the rolls for approximately twenty-five to twenty-eight minutes or till they are golden brown and crusty on top.
Quickly freeze rolls that you don't plan to use the day they are baked.
Get them out of the bag to thaw at room temperature.
You'll be able to also place the frozen rolls in the oven, set at 350°F and bake for five minutes.
You can toast rolls by slicing in half, but you need a wide-slot toaster or toaster oven.
The rolls toast quickly, so use the lowest setting.
Save unused rolls in a dry place till rock hard.

small serving size, one roll (of 18). carbs per serving: 2.8 grams of carbs.
medium serving size, one roll (of 16). carbs per serving: 3.1 grams of carbs.
large serving size, one roll (of 12). carbs per serving: 4.2 grams of carbs.

Number of Servings: 30

Recipe submitted by SparkPeople user VCANFIELD.