Grandma’s Fabulous Yeast Rolls

Fabulous Yeast Rolls that are both low carb and low fat

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.Fong memories of making yeast rolls 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!

Low fat, Low Carb Yeast Rolls

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 and Lifesource brands of give the best results (See my comments in The Best Chocolate Chip Cookie post about this.)

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  

5 from 1 reviews
Grandma's Fabulous Yeast Rolls
Nutrition Information
  • Serves: 9
  • Serving size: 1 roll
  • Calories: 94
  • Fat: 3g
  • Carbohydrates: 12g
  • Sodium: 50mg
  • Fiber: 9g
  • Protein: 14g
  • Cholesterol: 3mg
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
These Fabulous Yeast Rolls are reminiscent of my grandma's famous dinner rolls! Without the high carb counts from wheat flours and sugar.
  • 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
  1. 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.
  2. Combine the hot and cold water, add butter. Stir in the yeast. Let sit for 5 minutes. (the yeast will activate without honey.)
  3. Meanwhile in a medium bowl combine the dry ingredients and stir together.
  4. 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.
  5. Using a retractable scoop, scoop dough into mounds into your pan. Allowing a ½ inch between rolls. Wet fingers and smooth tops.
  6. Before placing rolls into the warmed oven, open the door fully for about 30 seconds.Allowing the temperature to become warm but not hot.
  7. Place rolls into the oven and allow to rise for 60- 75 Minutes.
  8. 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.
  9. Freeze excess rolls promptly. Thaw at room temperature.
** If using regular yeast, dissolve honey into an additional ¼ cup warm water to activate your yeast.
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.

30 thoughts on “Grandma’s Fabulous Yeast Rolls

  1. 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.

  2. 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!

  3. 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. 🙂

  4. 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!!!

  5. 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!

  6. 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.

  7. 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.

  8. 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?

      1. 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.

    1. 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!

  9. 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!

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