Tried these tonight with yeast and sweetener. GREAT! We had it with stew and made a great sub for dinner roll or cornbread! Thank you so much. Look forward to experimenting with spices!
Black sheep, I just found your vid and am planning making this roll recipe. I like the onion/garlic idea and it'll pair well with cheese and turkey "sliders" 🥰
Hi, such an easy recipe! I just made them, instantly after seeing the video... Texture is such a big deal to me...soooo very tasy, the texture feels like a corn bread/biscuit like... so definitely can pass it as corn bread. Perhaps baking it a little less would be a little softer, i went with 16 mins. Thank you though! I added the stevia and dry ative yeast.
Thanks for the honesty on the taste. I am experimenting with the PSMF bread and always looking for high protein ad ins that can aid in tricking my taste buds to think "bread"
Hello - I'm so glad I stumbled upon your video! You are concise and detail oriented and don't waste any time. Also, BRILLIANT. My question, and keep an open mind, is why do you not make vital wheat gluten part of this recipe? It would maybe help with the structure to prevent crumbling, and add a little wheat flavor as well. I've been using it for years. Thanks for your recipe - can't wait to check out your site. Andi
That's a good idea for a recipe. I have a chicken finger recipe in my book, but nothing posted for free. I'll work on that. I have a fall treat that I'm filming tomorrow, but was trying to think of something to work on after. Give me about 2 weeks. Any dietary restrictions? Nut flours, pork panko, etc?
Yah, sometimes things take a lot longer to get right than I expect. But I'd rather take the time to get it right than release something that I'm not happy with.
Since neither me nor my wife have a gluten sensitivity, I am using Anthonies Vital Wheat Gluten in my bread recipes. I will most likely try gluten in your dinner roll recipe. Gluten also makes my breads more chewy but my breads (made in a bread maker) taste like artisan bread only they are ready in about 1 1/2 hour. I surprises me that almost all keto UA-camrs make their recipes gluten free which detracts from the flavor and texture of bread type products.
I wonder how you add the gluten? I also do not understand why it is automatically supposed that being on keto has to be gluten free? Gluten is a protein, so, why not use it if you do not have an allergy to it?
@@maurashahar2967 I use it in place of a flour - it isn't easy to find vital wheat gluten recipes - it's gluten-free all over, and keto folks are silly for avoiding one of the ONLY normal tasting flours, gluten.
Do you think these rolls could be used as the bread for stuffing (toasted & then add in a casserole with sausage, butter, onions, celery, &chicken stock)?
my experience with xanthun gum breads is they get a little slimy and break down into a mush rather easily for things like a dressing. So if you do be careful with how much stock you add to maintain it's integrity.
What in the world did I do wrong? I had egg white protein powder (maybe mistake #1), also I did bake them 14 minutes on 400º but they seemed over done. Anyway, they were super super super dense. All other ingredients were spot on.
Honestly, I have no idea. I've never worked with Glucomannan Powder. It looks like it's made from konjac, which I could actually see working. If yo try it, please report back.
so sorry to ask about substitutes, but is there a way I could substitute egg whites in place of some of the eggs... if so, what ratio would work. example 2 whites and 2 whole eggs, or 1 egg white and 3 whole eggs... thanks in advance these look amazing by the way
Substations are always hard because its a complete guess without trying it. So you might have to try a few things to get something that works. Here's what I would try first though. You're gonna want to add some fat that the egg yolk would have provided. That'll stop it from being dry. Then, id make sure that liquid is close to the same. For reference, 1 whole large egg is roughly 1/4 cup. So I'd put 4 egg whites in a 1 cup measuring cup, then fill the rest with cream or something that contains fat. That way the liquid volume is close to the same. Then it'd be a matter of trying it. If the dough is too sticky and flattens when baked, reduce the cream or eggs. If it's too dry, them add more. If I had to guess, it'd be really close using 4 whites and filling the rest of the cup with cream. + or - a few tablespoons. Total guess, but experience tells me that would get you close
I tried these rolls today. Weighed out the ingredients, chilled the mixed dough and when I tried to roll the 45 g dough into a ball not happening. By that time frustration occurred so I patted the dough into the pan and baked. Not too bad as far as taste goes, perhaps sifting the dry ingredients would work.
Hmm weird. What was the consistency of the dough? Too sticky? Too wet? I could probably figure it out. With the variety of ingredients and brands out there sometimes certain ones react differently than the ones I used.
@@blacksheepketo The dough was so sticky to the point it stuck on the spatula, hands and bowl. Texture was dry when we cut, but we just consumed it with our soup.
@@katiedamiano3732 What brand of coconut flour and protein powder did you use? I know that Bob's Redmill coconut flour can take a little bit more to get the same result. I'd guess that upping the coconut flour slightly would resolve it. Maybe 50g
@@blacksheepketo the brand we had was Betterbody organic coconut flour. Also protein powder was isopure unflavored protein powder. No worries though will try again, thank you
I'd MUCH rather eliminate the coconut flour. It never works in a savory bread. If it could be de-flavored (sort of like processed coconut oil) to eliminate the coconut taste, I might consider it, but so far I'm not going to use coconut flour in anything I make.
They look lovely. I seem to be the only person on the planet that hates the taste of protein powders. I tried egg white once but it behaves differently and has a gummy quality. Oy vey.
For me, it depends on the brand. I know that sound silly, but they have a unique taste. For example, if you hand me a quest product, whether it be a bar, cookie, or shake, I can tell immediately it's quest. It's something about the flavor of their protein blend. Regardless, in the recipe you don't really taste it if you use a pretty strong flavoring.
No. Baking powder is different than baking soda. Without getting into the logistics, the important thing to remember is that with baking powder, you don't need acid in the recipe. With baking soda, you do. Double acting just means that it has a chemical reaction twice. The first is when the liquids touch it. The second is when it is baked.
@@blacksheepketo Thank you for the replay. I dont know what kind of backing powder we have here. On the package ist just writen backing powder. I guess it isnt double so I have to take twice the amount.
Thanks for the ‘no almond flour’..I think people are finally realizing that there are other options. 👏🏼👏🏼👏🏼
Tried these tonight with yeast and sweetener. GREAT! We had it with stew and made a great sub for dinner roll or cornbread! Thank you so much. Look forward to experimenting with spices!
glad you liked them!
Where did you go?
Black sheep, I just found your vid and am planning making this roll recipe.
I like the onion/garlic idea and it'll pair well with cheese and turkey "sliders" 🥰
Hi, such an easy recipe! I just made them, instantly after seeing the video... Texture is such a big deal to me...soooo very tasy, the texture feels like a corn bread/biscuit like... so definitely can pass it as corn bread. Perhaps baking it a little less would be a little softer, i went with 16 mins. Thank you though! I added the stevia and dry ative yeast.
Very clear demonstration, clear description, and efficiently presented. Thanks for presenting this! They look delicious!
Thanks! They look great 👍🏼
Thank you so much. I appreciate your hard work in presenting this recipe. Planning to make it real soon! God bless you. 💕✝️💕
My pleasure 😊
love your recipes, easy to make without using machines and your explanations are scientific and clear! Please make more videos
Looks like just what I am looking for, thanks for sharing 😃
You're welcome!
Look forward to trying these. Maybe psyllium husk to add "chew". Thanks.
Excited ... i just got some unflavored protein powder. Thx
Thanks for the honesty on the taste. I am experimenting with the PSMF bread and always looking for high protein ad ins that can aid in tricking my taste buds to think "bread"
I'm looking forward to trying this. I am seriously fed up with the "grainy" texture of almond flour and this might be one answer. Thank you
Hello - I'm so glad I stumbled upon your video! You are concise and detail oriented and don't waste any time. Also, BRILLIANT.
My question, and keep an open mind, is why do you not make vital wheat gluten part of this recipe? It would maybe help with the structure to prevent crumbling, and add a little wheat flavor as well. I've been using it for years. Thanks for your recipe - can't wait to check out your site. Andi
Thank you for considering people such as myself that are allergic to nuts 💕💕
Those look amazing, I am going to try these
I'm totally making this bread tonight!!
Great recipe thank you just subscribed because of these delicious looking dinner rolls
They look delicious!! 😋😋😋
Thanks so much!! ❤💙💜
They are!
Thank you, you've convinced me to finally try isolate protein
I want to make this with faux fried chicken nuggets and try for a Keto Chickfila chicken mini! Great video!
Ummm, do that now! We need updates!
That's a good idea for a recipe. I have a chicken finger recipe in my book, but nothing posted for free. I'll work on that. I have a fall treat that I'm filming tomorrow, but was trying to think of something to work on after. Give me about 2 weeks. Any dietary restrictions? Nut flours, pork panko, etc?
@@blacksheepketo I don't have any dietary restrictions. Can't wait to see your video!
thank you, I was waiting for one of your recipes 😀😋
Yah, sometimes things take a lot longer to get right than I expect. But I'd rather take the time to get it right than release something that I'm not happy with.
Since neither me nor my wife have a gluten sensitivity, I am using Anthonies Vital Wheat Gluten in my bread recipes. I will most likely try gluten in your dinner roll recipe. Gluten also makes my breads more chewy but my breads (made in a bread maker) taste like artisan bread only they are ready in about 1 1/2 hour. I surprises me that almost all keto UA-camrs make their recipes gluten free which detracts from the flavor and texture of bread type products.
I wonder how you add the gluten? I also do not understand why it is automatically supposed that being on keto has to be gluten free? Gluten is a protein, so, why not use it if you do not have an allergy to it?
@@maurashahar2967 I use it in place of a flour - it isn't easy to find vital wheat gluten recipes - it's gluten-free all over, and keto folks are silly for avoiding one of the ONLY normal tasting flours, gluten.
Would these do well in a burger bun mold and hold up to making hamburgers with them or would they fall apart (too delicate)?
Was wondering the exact same thing... sad there is no reply :(
Thank you
Do you think these rolls could be used as the bread for stuffing (toasted & then add in a casserole with sausage, butter, onions, celery, &chicken stock)?
my experience with xanthun gum breads is they get a little slimy and break down into a mush rather easily for things like a dressing. So if you do be careful with how much stock you add to maintain it's integrity.
Looks great, but your website is so full of adverts, I can barely read the recipe!
I like this cooking. That is so simple and easily available❤❤Wonderful days to you and Stay connected❤❤
Thank you so much
Can you replace all bread recipe almond flour with the whey protein?
Which whey isolate powder tastes good to make these with, please?
have you tried mixin in wheat gluten?
What in the world did I do wrong? I had egg white protein powder (maybe mistake #1), also I did bake them 14 minutes on 400º but they seemed over done. Anyway, they were super super super dense. All other ingredients were spot on.
Egg white protein powder is not protein powder isolate. Probably won’t work.
Hi from 🇬🇧 Could I substitute Xanthan Gum with Glucomannan powder? Thank you 👍🏻
Its a little bread to eat at dinner (or supper) time with your meal or just for making a sandwich
Honestly, I have no idea. I've never worked with Glucomannan Powder. It looks like it's made from konjac, which I could actually see working. If yo try it, please report back.
Yes you can but the texture is different.
@@blacksheepketo Will do! 👍🏻
so sorry to ask about substitutes, but is there a way I could substitute egg whites in place of some of the eggs... if so, what ratio would work. example 2 whites and 2 whole eggs, or 1 egg white and 3 whole eggs... thanks in advance
these look amazing by the way
Substations are always hard because its a complete guess without trying it. So you might have to try a few things to get something that works. Here's what I would try first though. You're gonna want to add some fat that the egg yolk would have provided. That'll stop it from being dry. Then, id make sure that liquid is close to the same. For reference, 1 whole large egg is roughly 1/4 cup. So I'd put 4 egg whites in a 1 cup measuring cup, then fill the rest with cream or something that contains fat. That way the liquid volume is close to the same. Then it'd be a matter of trying it. If the dough is too sticky and flattens when baked, reduce the cream or eggs. If it's too dry, them add more. If I had to guess, it'd be really close using 4 whites and filling the rest of the cup with cream. + or - a few tablespoons. Total guess, but experience tells me that would get you close
I am from Australia and have not heard of double acting baking powder. What is it exactly
I tried these rolls today. Weighed out the ingredients, chilled the mixed dough and when I tried to roll the 45 g dough into a ball not happening. By that time frustration occurred so I patted the dough into the pan and baked. Not too bad as far as taste goes, perhaps sifting the dry ingredients would work.
Hmm weird. What was the consistency of the dough? Too sticky? Too wet? I could probably figure it out. With the variety of ingredients and brands out there sometimes certain ones react differently than the ones I used.
@@blacksheepketo The dough was so sticky to the point it stuck on the spatula, hands and bowl. Texture was dry when we cut, but we just consumed it with our soup.
@@katiedamiano3732 What brand of coconut flour and protein powder did you use? I know that Bob's Redmill coconut flour can take a little bit more to get the same result. I'd guess that upping the coconut flour slightly would resolve it. Maybe 50g
@@blacksheepketo the brand we had was Betterbody organic coconut flour. Also protein powder was isopure unflavored protein powder. No worries though will try again, thank you
Do you think it would be ok to sub pea protein powder for whey isolate? I tried the the ppp and it was good.
Pea protein would do.
He did say you can use any protein powder you want.
I haven't tried every type of protein under the sun, but the majority of them behave the same way.
Don’t use egg white protein powder. Most others should work I would think.
Is that salted butter besides the added salt in the recipe?
You could use either. It just depends on the flavor that you're looking for. Personally, I recommend salted, but I like salty food.
@@blacksheepketo I love savory over sweet.
I'd MUCH rather eliminate the coconut flour. It never works in a savory bread. If it could be de-flavored (sort of like processed coconut oil) to eliminate the coconut taste, I might consider it, but so far I'm not going to use coconut flour in anything I make.
WOW!! Very EXPENSIVE bread!
Hmm - is this dairy free? So glad no almond flour that is so high in oxalates. Wish ingredients were listed in the notes.
Too bad I can't have whey
They look lovely. I seem to be the only person on the planet that hates the taste of protein powders. I tried egg white once but it behaves differently and has a gummy quality. Oy vey.
For me, it depends on the brand. I know that sound silly, but they have a unique taste. For example, if you hand me a quest product, whether it be a bar, cookie, or shake, I can tell immediately it's quest. It's something about the flavor of their protein blend. Regardless, in the recipe you don't really taste it if you use a pretty strong flavoring.
😎✌🖖👍👌😁
Dead
Green on gray! Were you high? That is unreadable!
Is Double acting backing powder backing Soda=natron?
Can I use simple backing powder, if I Double the amount?
No. Baking powder is different than baking soda. Without getting into the logistics, the important thing to remember is that with baking powder, you don't need acid in the recipe. With baking soda, you do.
Double acting just means that it has a chemical reaction twice. The first is when the liquids touch it. The second is when it is baked.
@@blacksheepketo Thank you for the replay. I dont know what kind of backing powder we have here. On the package ist just writen backing powder. I guess it isnt double so I have to take twice the amount.
Add hot water to test baking powder and it should fizz immediately - means it is double acting and still active.