Low Carb White Bread Rolls

These are perfect low carb white bread rolls that taste exactly like the real thing to me. With only 9g of carbs in each roll, they work on any low carb diet.

It took a long time of testing flours to get to these, but it was worth it because they work really well as a bread substitute.

Nutrition:

• High protein
• 9g net carbs per roll

Tools:

• Bread maker
• Oven
• Baking tray
• Warming drawer

Details:
Serving Size: Makes 10 large white bread rolls
Preparation Time:  5 mins
Waiting Time: 2 hours
Cooking time:  15 mins

Ingredients:

• 2 cups of Atkins All-Purpose Baking Mix (15g net carbs per cup)
• 1 cup of white Spelt flour (60g carbs per cup)
• 0.5 tsp of salt
• 250mls of water (distilled or boiled)
• 1.5 tbsp oil (any, sunflower oil, vegetable oil, olive oil etc.)
• 1 sachet of easy bake yeast (1 x 7g pack)
• 1 tsp brown sugar (will be used by the yeast = 0 carbs)

Method:

• Mix the flours and the salt together in a bowl.
• Warm the water (bottled water or pre-boiled water. Never use plain tap water) and add the oil to it.
• Pour the water mixture into the bread maker.
• Next, add the flours on top of it.
• Make a small hole or well into the flour with your finger and pour the yeast into it. Then sprinkle the brown sugar around the edges of the hole. Don’t cover the yeast with the sugar, just surround it.
• Set the bread maker to ‘dough’ setting and leave it while you go and do something else. Time depends on the bread maker, but it’s usually around an hour and a half.
• Once the dough is ready, take it out of the bread maker and put it into a mixing bowl.
• Split the dough into ten pieces and roll into ball shapes. 
• Flatten the ball shapes onto a baking tray that is covered by a baking sheet. They should be flat, around 2cms deep. They will rise, so you don’t want them too puffy at this stage.
• Put the oven on a setting of  220C (428F) to warm it up for baking.
• Put the tray into a warming drawer, and leave it to rise while your oven heats up. If you don’t have a warming drawer, you can leave it on top of the oven covered by foil. Basically, leave the tray somewhere warm so it will rise. The rising heat needs to be below 40C (104F) so the yeast doesn’t stop working during the rising process.
• Leave to rise for 30-40 mins.
• When you come back, your flat rolls should have puffed up. They will also puff up more while you cook them.
• Dust them with flour on the top (optional).
• Put them in the oven at the middle of it, at 220C (428F) for 15 mins. (Fan assisted ovens may need a lower heat or shorter cooking time).
• Take out the hot rolls and pick one up with an oven glove. Flip it over and knock on the bottom of it. If the knock sounds hollow, then the bread is cooked.

These are a great addition to a low carb diet. They’re big, filling and make great sandwiches. With only 9g of carbs per roll, they’ll work for any low carb diet. They taste like real bread, and they look like real bread. You can also use the recipe for low-carb bread loaves, low-carb platted bread etc. It works for any low carb bread recipe.

If you want lower carbs, you can make these into 4.5g carb rolls by replacing the Spelt with more Atkins flour, however be aware that the Spelt is what makes the bread rolls taste like bread.

If you want wholemeal bread rolls, then simply use wholemeal Spelt and throw some wheat bran into the mix.

For burger buns, just sprinkle sesame seeds over the top of them before cooking.

Ideally your sandwich filling will have zero carbs to keep the carb count low. So; meats, cheese, dairy and vegetables etc. are the best choice for fillings.

Enjoy :)