There is a story behind these tender flakey fabulous Yeast Rolls, it started about this time last year.
Holidays, Thanksgiving and Christmas to be specific are a time when crusty flakey yeast rolls are present on the table. I have fond memories of making them with my grandma. These are a healthier version of traditional yeast rolls to fit within a healthier lifestyle.
This post may contain affiliate links to Amazon or other programs. I do earn a small commission from the sales made through these links; however your price never changes. Your purchases bless our family and help to fund recipe development and the activities of this blog. Thank You!!
The Story Behind Grandma’s Fabulous Yeast Rolls
Making these yeast rolls has been a labor of love. I started testing recipes for this around Thanksgiving last year. Tender flakey dinner rolls are the one thing I personally have to have during Holiday dinners. Especially with the memories I have of baking with my Grandma.
And yes that meant that I was going off plan for a few years. But NOT this year!! She would be so proud.
God bless my wonderful husband and all the people that have helped me test this recipe, without your help we wouldn’t have cause to celebrate these beauties. Thank you!!
I’ve cried a river of frustration and literally jumped for joy yesterday when Rick declared these as “Bread”. He also said “Not to give you a big head” before the declaration (wink). So you see That was some high praise from him.
Where These Yeast Rolls Fit within the Trim Healthy Mama Plan
Bread and tender flakey rolls to this point have pretty much fallen into E territory.
Using sprouted flours, like this Sprouted Wheat Dough. Which I use to make E style dinner rolls, pretzels and bagels.
S breads tend to be more like biscuits rarely getting the texture of a true yeast bread. I’ve gotten great result with this Basic Low Carb Yeast Bread as have many other mama’s. My luck with the Wonderful White Blender Bread (Trim Healthy Table
I did A LOT of research to find this combination of on plan ingredients, keeping in mind that I wanted to:
- Try and keep the eggs to a minimum (have you ever tried to crack eggs one handed? with your non dominant hand? yeah it’s not pretty)
- Keep the fat to a minimum (always striving for Fuel Pulls, here)
- Have the ability to form the dough
- Use yeast as the only leavening agent with a good rise
- Not use vital wheat gluten (for those mama’s that have problems with it)
We achieved those goals, these yeast rolls come in as a Fuel Pull. Thus making them usable in any meal setting.
YES!! Buttered rolls with my S meals = Heaven!
About the Ingredients and Substitutions
If you are using psyllium powder and not whole husks, you need to cut the measurement in half.
I used instant yeast – see the recipe notes about using regular yeast.
Your water temperature is very important when using yeast as a leavening agent, use the recommended temperature for the type of yeast you have.
You can allow these yeast rolls to rise up to 75 minutes in a warm oven.
All Oat Fiber is NOT the same, the THM Oat Fiber
If you want these to be sweet– add 2 tsp of a sweetener like THM Super Sweet Blend
*I am adding some photos to show what the Dough looks like through the process.
On to the Recipe for Grandma’s Fabulous Yeast Rolls
- Serves: 9
- Serving size: 1 roll
- Calories: 94
- Fat: 3g
- Carbohydrates: 12g
- Sodium: 50mg
- Fiber: 9g
- Protein: 14g
- Cholesterol: 3mg
- 1 cup warm water (Check the temperature called for by your yeast
- 1 tablespoon butter
- 2¼ teaspoons yeast (I used a packet of instant yeast, see notes if using regular yeast.)
- 2 teaspoons honey (optional)
- ½ cup + 2 TBS almond meal
- ¾ cup + 2 TBS THM Oat Fiber or lifesource
- ¼ cup THM Whole Husk Psyllium Flakes
- ¼ cup baobab powder
- ½ cup THM Pristine Whey Protein Powder
- ⅛ teaspoon himalayan pink salt
- Preheat your oven to 200 degrees when you begin to make this bread. Turn the oven off when you start to shape the dough. Use butter or coconut oil to grease your baking pan.
- Combine the hot and cold water, add butter. Stir in the yeast. Let sit for 5 minutes. (the yeast will activate without honey.)
- Meanwhile in a medium bowl combine the dry ingredients and stir together.
- After 5 minutes, add the dry to the wet and set your mixer on lowest setting and allow to knead for 5 minutes. If any dry mix remains in the bottom of bowl add 1 TBS of warm water. Dough will be sticky and a bit loose.
- Using a retractable scoop, scoop dough into mounds into your pan. Allowing a ½ inch between rolls. Wet fingers and smooth tops.
- Before placing rolls into the warmed oven, open the door fully for about 30 seconds.Allowing the temperature to become warm but not hot.
- Place rolls into the oven and allow to rise for 60- 75 Minutes.
- Set oven to 350 without removing the rolls from the oven and allow to bake for aprox 25-30 minutes or until done. Allow to cool slightly before serving.
- Freeze excess rolls promptly. Thaw at room temperature.
The additional honey changes the carbohydrates by 1g per roll. Making them a total of 4g net carbs per roll.
The nutritional values published are without the added honey.
Toni Lane says
What could I substitute for the baobab powder as I haven’t gotten any yet?
Judy says
I’m sorry, but I haven’t found one
Joyce says
Are Whole Husk Psyllium Flakes necessary? Can something else be used
Thanks
Judy says
They are — the rolls will crumble without them
Angie says
Just curious, what makes these an E? I don’t see sprouted wheat flour in the ingredients list which is what I would presume makes it an E.
Angie says
Sorry, I see now that they aren’t an E!!
Jen Beck says
Can I sub almond flour for the almond meal? I only have almond flour.
Sharon says
I am curious about baobab powder’s contribution to the rolls! Is it flavor, texture or simply good health? Can’t wait to try these!
Judy says
It contributes to all of those as well as helps with preservation
Michele ºÜº says
I’m excited to try these! I’m confused by step #6. It seems that there may be a word or two missing. 😉
Thank you! I was hoping to have some yeast rolls with dinner on Thanksgiving. 🙂
Dawn says
I’m sorry I can’t figure out the last part of Step #6 either! The part about opening the oven door and right after that.
Can’t wait to try these!!!
Judy says
you need to let them rise in a warm oven…
and then turn the oven on with the rolls still in the oven.
Judy says
I updated the Recipe card with better Instructions
Claire says
These sound amazing! They look great! I hope to try them for sure! Thank you for coming up with this!
Judy says
I was determined to find a recipe we could all enjoy 🙂
Michelle Jespersen says
OK, I made them and have some questions:
-Is the butter supposed to be solid or melted when added to the water? If solid, should I wait for it to melt before adding the yeast? Stirring it with the butter chunks in there seemed odd.
-In the mixing stage, should I mix it all together with a spoon first before using the mixer? And should I use the dough hook or the regular mixing blade? The hook didn’t seem to be moving things around much at all so I switched to the regular blade but maybe that moved it around too much?
-How much should they increase in size during the rising process? Mine rose a little but not as much as I was expecting. Consequently, the final product took longer to bake and was pretty dense.
-They have a strong yeast flavor. I know they’re supposed to be kind of yeasty but perhaps mine is extra strong because they didn’t rise much?
Even with them not being exactly right, they’re still pretty good and I’ll be eating them! Thanks for your help!
Stacie Jost says
I baked mine an extra 15 or so min. Then let them cool. But, they are STILL raw inside. I just stuck them back in the oven to try to salvage them but not sure what went wrong. Mine also did not rise much sitting in the warm oven for an hour.
Patti says
I promise I have my glasses 😳😳 on but I must be overlooking where in the ingredients list it calls for cold water. The instructions say mix warm and cold water together. Please help.
Judy says
Oh gosh… just use warm water… i have to update the directions
Bernadette says
You mention eggs, but I don’t see any in the ingredient list. I made these and although they were tasty,they didn’t rise at all, and I needed to add quite a bit of water to get a dough texture. Are there ingredients missing?
Judy says
I will go back through my notes — and check. I’m sorry that it took extra steps.
Beth Koopsen says
Mine also did not rise. They were very dense. Still had good flavor!! What did I do wrong?
Judy says
I just want to cry. I’ve made these 6-8 times and they have risen for me each time. I am totally stumped.
Michelle Jespersen says
Would you be willing to record yourself doing each step? Maybe there’s something we’re misunderstanding in the directions that would become clear by seeing you in action.
Judy says
I’m working with my husband to make that happen — I just have to work around his work schedule
Bernadette says
I just made it again, but this time as bruschetta. Once again, my dough was not very wet, so I added an egg white and about 4 T. Of extra water as well as the ACV and baking soda. It’s in the oven rising now. I’ll report back! And please don’t cry…in the big picture, this is really quite minor! Lol!
Judy says
Bless you Bernadette — I needed those words today <3
Bernadette says
So, I still don’t think it rose much, but it was really yummy! My son made garlic butter and thin sliced steak and we had little canapés! It was great!
Judy says
I will try to get a video up as soon as i have some help withe camera… my wrist/hand is still really weak
Monica Anderson says
My rolls did not raise at all. Not a bad flavor but not quite like a yeast roll. I know my yeast was active. Will be waiting patiently for a video of your roll making.