This recipe is designed to teach everyone how to make easy keto brown and serve dinner rolls
Course Side Dish
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Servings 14rolls
Calories 102kcal
Ingredients
140gramscoconut flour (1 1/4 cup)
1/2tspsalt
15gramsbaking powder (1 TBS)
36gramsgranulated sweetener of choice (3 TBS) adjust or omit to tasteI use granulated monkfruit sweetener
9gramsinstant dry yeast (1 TBS)for flavor only
2gramsxanthan gum or psyllium husk powder (3/4 tsp)for flexible dough
4largeroom temperature eggs
1/2cupmelted and cooled butter
120gramsroom temperature plain yogurt or sour cream
59mlroom temperature milk of choice
Instructions
Preheat oven to 400 degrees. Line an 8 x 8-inch cake pan with parchment paper. Set aside.
In a large mixing bowl sift together all the dry ingredients until there are no lumps. Stir the eggs in until the dry ingredients are moist. Stir in the butter, yogurt and milk until fully combined and a smooth dough has formed
Scrape down the sides of the bowl and form the dough into a smooth ball. Massage the dough in hands about 30 seconds to be sure of the texture. Dough should be lightly moist and holding its shape well
Scoop dough out about 3 TBS at a time and roll into a smooth ball. Place each ball side by side into the prepared cake pan. Slightly flatten the tops of the dough balls to create a roll shape
In a small bowl whisk together 1 large egg and 1 TBS water until fully combined. Lightly brush the egg wash over the tops of the rolls. Bake at 400 degrees for 20 to 25 minutes or until the tops are lightly browned
Remove from oven. Allow rolls to cool in the pan about 20 minutes to firm up. Remove rolls from pan. Serve warm or cool to room temperature. Store leftovers in an airtight container at room temperature up to 3 days or refrigerate up to 5 days