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.
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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 page 242) started a bit on the “rocky” side, but it is coming along.
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.
If you want these to be sweet– add 2 tsp of a sweetener like THM Super Sweet Blend that does NOT contain xylitol (xylitol kills yeast)
*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.