UPDATE ON 12TH MARCH 2020 Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively. If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation. UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the rolls rising much more. Please see the description box below video for the full written recipe, nutrition facts and important details. If you are not familiar with yeast, please read the description box of 2 previous videos i.e. "Keto Almond Yeast Bread" and "Keto Coconut Yeast Bread" for better understanding to ensure greater success. If you are not familiar with psyllium husk powder, please read the description box of another video titled "How to turn problematic keto bread into the best keto bread" to understand the role of psyllium husk and how to use it effectively for better success. Please note that it's important to weigh the ingredients for accuracy. Thank You !
@@brendaadair7968 Sorry I don't have a website. You can hilite the contents and right click the mouse to print or copy and paste to your word file. Or you can screenshot too.
lowcarbrecipeideas, Let me just say that the difference between a Good Chef’s Channel and a GREAT Chef’s Channel is their attention to detail and willingness to improve upon new recipes and techniques. You sir, deserve my heartfelt gratitude! 👨🏻🍳✨🍞
Just saw this pop up on my YT notifications so I subscribed right away. Question: Would I be able to make this recipe in a small loaf pan? Would it work? Thank you!
Felt weird adding salt to yeast mixture at first and tried to be smart.. Nope, did.not.work. Retried, followed exact steps = WIN This is now my daily bread. Awesome recipe! 💖
These buns are excellent. I have tried almost all types of keto bread and buns recipes but this one is the closest to normal bread - all others pales in comparison. Thank you for sharing this. I also made hot cross buns with this recipe, I added cinnamon and some currants (not keto I know but better than buying full carb buns) - it was ecellent
Thank you for posting this recipe. I'm allergic to almonds and it was great to find this coconut variation. I made only half recipe, proofed and bake it in my small toaster oven. It turned out really well.
I'm new to Keto and have never made dough from scratch but I can't wait to try this. I've also never made Cloud bread which shows how new I am. Thank you for the direction! This makes Keto seem attainable in my world! xxx
I just made these and the whole family LOVES them!!! Thank you so much for this recipe. Coconut flour is so finicky to work with and this was definitely a time consuming recipe, for me anyway, but the results are worth it! Light and fluffy! I used xanthan gum to replace the psyllium husk and it worked fine. Just remember that if they ask for 1 tbs of psyllium husk it’s 1 tsp of xanthan gum to replace it. It does work! I usually mess up these first time recipes but I nailed it! I’m so happy because these ingredients aren’t so cheap so if it bombs then it’s a bad upset. These are very comparable to regular rolls! Thank you so much 🥳👏
I made these and my dough was wetter than yours so I added additional flours back to it, not much, and stirred it until I could handle it. They reminded me of our lunchroom ladies yeast rolls, I loved them! What a great way to eat your butter!
THE VERY BEST KETO BREAD/BUNS !!! After so many recipes that are OK, so to say, this one is just amazing. Many many thanks for sharing, you really helped the keto community big time... I have just used only 3 teaspoons of Stevia, instead of 66g, and tastes divine, especially the ones with some blue cheese inside!
UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
lowcarbrecipeideas, Let me just say that the difference between a Good Chef’s Channel and a GREAT Chef’s Channel is their attention to detail and willingness to improve upon new recipes and techniques. 💞 You mam, deserve my heartfelt gratitude! 👩🏼🍳✨🍞
Best bread I’ve made. I made this one today but added about 1/2 of sharpe cheddar cheese and I brushed the bread before sticking it in the oven with roasted garlic sauté in about 1/2 a cup of melted butter. Thank you for the recipe
UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
@@lowcarbrecipeideas no wonder why my bread was soggy, I turned the heat off. I ended up throwing it. I followed instructions to the point. It's okay I'll do it again this weekend
Followed the recipe to the T.....it did not rise as much as in the above video nor did it look super fluffy BUT it tasted dyamn delicious exactly like a yeasty bread from the bakery.. thanku so much for this recipe it just hit the needy bread eaters spot and I was surprised there was no eggy taste. Two thumbs up 👍👍
I will definitely leave the oven at 100c whilst proofing the next time.. truly appreciate the accuracy in the weights to make this taste SPECTACULAR 👍❤
That's great! No matter how keto bread can't be light and fluffy due to their heavy, moist ingredients and no gluten. But they are such a healthy substitute and allow us to still enjoy bread. These rolls are best re-heated by steaming to get that warm and softer texture. Of course they can be toasted for a crispier crust with chewy centres. Thanks so much for your feedback 😊
UPDATE ON 12TH MARCH 2020 Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively. If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.
I tried this recipe, it turned out fairly good. When I was in the middle of making it, I realized the physillium husk was flavored orange (someone else had purchased it). The taste was a little different. I had a few of the rolls but decided to make a bread pudding with it. It was delicious.
lowcarbrecipeideas I had already started making it when I noticed it was the wrong one my husband picked up. I’ve since bought the correct one for next time though. Thanks!
UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
UPDATE ONUPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
Accidentally grabbed the almond flour and figured there was no way to save this fiasco. However, I added coconut flour, turned out to take all of it, more yeast and baking powder and I think another egg. They are absolutely delicious, even though a little funky-looking! The trials of keto cooking. I'll wait for your update to redo correctly. Thanks
Hi do you mean that you accidentally used the wrong flour, made some adjustments and they still came out fine? If that's the case then you have improvised well. If you're going to do again following the recipe correctly please note that I have improved on the proofing process. Before you start making the buns turn on your oven heat at 212F or 100F and leave it on throughout the entire hour of proofing process. This provides constant warm temperature and together with the humidity from the boiling water the yeast thrives very well and the bread rises more. Please see the description box below video for updates
@@lowcarbrecipeideas I do mean that! And they are holding up well with reheating. My guess is the texture is coarser, but anyway, delicious. I will be doing them again CORRECTLY and also following the new instructions
UPDATE ON 12TH MARCH 2020 Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively. If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.
UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
I followed the recipe and weight all ingredients, it turned out pretty good! Thank you for sharing your recipe! The other side of the coin is, there are 18 rolls on my kitchen table now, I am the only one on Keto Diet... Need to finish them before making other Keto Bread recipe .
UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
Best rolls I have ever tried ! My kids loves them! I used psyllium husk powder , and I used 4 tsp, otherwise i couldn’t have made the buns. But still delicious!!! Thanks
UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
I made these today and they came out lovely. The taste is on point. Like others have mentioned it is denser than a regular bun, but great low carb option. Mine didn’t rise as much but I still want to try another batch after this gets over.
So glad you like the taste. Yes I have mentioned in the description box below video that low carb or keto bread is always denser due to the ingredients which are heavy, moist and no gluten. They also wd not rise as much as regular gluten bread. But these rolls can rise fairly and they're quite soft. Steaming is the best way to reheat these rolls to get a warm and softer texture. Thanks so much for your feedback 😊
UPDATE ON 12TH MARCH 2020 Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively. If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.
I would rather add salt to the flour mix -- salt tends to retard yeast fermentation so avoid putting together when dissolving the yeast in water initially.
UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
There is no yeast fermentation because yeast needs sugars to ferment and there is no sugar. The leavening reaction is 100% from mixing acetic acid from vinegar and the baking powder which reacts to produce C02. On baking the baking powder further breaks down releasing C02. The yeast is purely for flavor addition. If you do not believe this, try it without the baking powder and vinegar.
I'm excited to try this! They look amazing! Have you heard of using inulin as a food for the yeast, in place of sugar? I do see that there of course isn't any sugar in your recipe, but I was curious what the yeast are feeding off to make the CO2? If I use yeast in anything, I always use a 1/8tsp of inulin, which is a zero carb prebiotic fiber, and the yeast gobble it up just like sugar! I will most likely add inulin when I make this recipe, but maybe I'll do a half batch with and a half batch without and see if there is any difference? Your recipe looks solid, and your rolls look delicious, so I am very excited to try! Have a very pleasant day ma'am.
Please see the description box of earlier videos on Keto Almond Yeast Bread and Keto Coconut Yeast Bread. The information about yeast, salt, sugar etc are covered there. Thanks
UPDATE ON 12TH MARCH 2020 Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively. If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.
I've just made it, and they are soooo delicious and soft!!! 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼 I always read and listened salt doesn't let work the yeast and using it following your instructions, I realized that it is a myth! It works perfectly with the two of your recipes I've made 👌🤤
mike blaze the yeast isn‘t causing the bread to rise in this recipe anyway, because it doesn’t have any sugar to ferment. The leavening effect is coming from the baking soda and vinegar. The yeast is just adding a yeasty flavour, nothing more.
@@clarabenn879 yeast does NOT need sugar to ferment. Don't believe me, look it up. The rolls sit int the oven to proof for an hour, the proofig is caused by the yeast.
@@clarabenn879 doesn't the flour have sugar, natural sweetness no? Or do u mean actual sugar? I don't bake so idk anything at all. I actually want to make this but all these yeast comments are confusing me now. 🤦🏽♀️
UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
First time try the this recipe. Made 1/2 the serving and i replace cheese inside the bun with keto kaya from your recipe too ,it turn out delicious. 👍👍. Thank you so much..😘😋
UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
@@lowcarbrecipeideas Thank you, by mistake I did that the first time I made rolls with your Almond Flour recipe. Then found the next time doing it as per recipe they did not rise as well. So I agree with you on that. I am so greatful for your wonderful talent in baking. I have a friend who made your Pull Apart rolls for the first time today, her husband thought they were great too. We ate so excited that we have bread or rolls that are very close to normal bread. Thank you 😋
@@jenniferjes8524 That's great Jennifer! Glad you accidentally tried with the oven heat on the whole time so it actually works. I tested it and am so happy it works so though i'll try and keep people updated. Thanks for your feedback ❤
Gosh, a lot involved in making these (maybe I'm lazy). To speed things along, try weighing the whole lump of dough first, then halving & weighing, halving & weighing. Each time, you weigh one, it's other half will weigh exactly the same. You'll get it all done in half the time. Another time saver would be to grate the cheese & pop in a tablespoon. Looks terrific, but I'm a breadlover, & wonder if it would taste too coconutty?
UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
Haha... thanks! But i still received comments here that the first music is horrible. So you and a few others here confirmed my feelings that we could literally dance to this piece of music❤
Hello i baked it with exactly the ingredients and with a scale. But the dough was looking more wet and softer than yours. The next time I will not do the whole water . I think the coconut flour are different from brand to brand. Please can you tell me how much fat has your flour? Thanks so much for the recipes with coconut flour. Hubby has a almond allergy. 😊
This dough is naturally quite soft but can still be shaped into rolls. If you can't do that then you can add some Coconut flour to the dough. In future you can reduce the eggs or water a bit if you still find the dough too soft. The Coconut flour i am using has 3g total fat per 14g serving
Hi thanks for the quick answer. My Coconut flour has 13.4 g per 100 g . I don't know it's ok or should I look for a other one? The taste was still good just a little bit to wet in the inside. I halved them and put it in the toaster and there where fine. Even my hubby eats it 😜.
@@connybecker9446 Did u grind the psyllium husk into finer powder until half its original volume? This is important as it will absorb the water more effectively. If you did then i suggest you reduce the water to 330ml and use 7 eggs instead of 8. I think your Coconut flour is fine.
UPDATE ON 12TH MARCH 2020 Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively. If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.
I am going crazy... I cant get this to work. I am in Europe is it possible that our products work differently? Did anyone try within EU? I thought maybe the baking powder or instant yeast is different?
Hi Gabriela, if the texture is wet and very dense, please grinding the psyllium husk into finer powder until half its original volume before using. This is important as it will absorb the water more effectively.
UPDATE ON 12TH MARCH 2020 Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively. If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.
Revera also, there is no sugar for the yeast to feed on so I’m assuming the yeast is just to give it the flavour of bread. It’s the baking powder that makes them rise.
That's great ! Please note that I have just improved on the proofing method. Before ypu start turn on oven at 212F or 100C and leave it on throughout the 1 hour proofing time. No need to switch off oven as instructed earlier. The boiling water is per instruction. This way the dough will rise very well
UPDATE ON 12TH MARCH 2020 Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively. If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.
Thank you so much for the recipe I will exchange the salt and yeast part , maybe add stevia/powdered with the yeast.. I follow keto lifestyle 😍. That butter spread got me.. this is day 7 from a 40 Day water fast what am I doing here ? 😩😩😖😖😣
UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
@@loriekodiak2957 Yes yeast is keto friendly! Unless you have anything that yeast may irritate such as candida or yeast infection then it's best to stay away.
UPDATE ON 12TH MARCH 2020 Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively. If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.
If you're in the US i understand that Jay Robb and NOW are good & reliable brands. You can also try other brands and if they're good and don't turn purple then you can stick to it.
UPDATE ON 12TH MARCH 2020 Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively. If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.
UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
Thanks for every all your recipe looks great am on Keto for one year now and I will try all your recipes thanks for your time keep doing the delicious food am from Amraica 💐
UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
Making this for the 3rd time. I had good results last two times but just realized that I have to turn the oven off to start proofing. It’s in the video, missed it in the description. Let’s see how it’ll be different this time
UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
@@lowcarbrecipeideas thanku dear.. have a silly question about the towel being in the oven when the temp is on won't it catch fire.. sorry just asking..
Vegans use flax eggs. Mixture of ground flax (linseed) and water. Plenty of vids on here about it. Couldn't comment on whether this recipe would work out though. Perhaps try a small batch with it.
This dough is rather soft but give it a slight knead and it will firm up a bit. It gets firmer after you start using it. You can reduce the water slightly but not too much as the rolls will turn out on the dry side. Thanks so much for your feedback 😊
UPDATE ON 12TH MARCH 2020 Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively. If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.
The yeast doesn't feed on salt. Salt is just added for flavor. Salt will only kill the yeast if you leave them on top of each other untouched for a few minutes but if they are mixed immediately there is no problem. The yeast can feed on any little sugar from the flour.
UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
UPDATE ON 12TH MARCH 2020
Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively.
If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.
UPDATE ON 5TH MARCH 2020
Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the rolls rising much more.
Please see the description box below video for the full written recipe, nutrition facts and important details. If you are not familiar with yeast, please read the description box of 2 previous videos i.e. "Keto Almond Yeast Bread" and "Keto Coconut Yeast Bread" for better understanding to ensure greater success. If you are not familiar with psyllium husk powder, please read the description box of another video titled "How to turn problematic keto bread into the best keto bread" to understand the role of psyllium husk and how to use it effectively for better success. Please note that it's important to weigh the ingredients for accuracy. Thank You !
lowcarbrecipeideas I want print recipe is there a link
@@brendaadair7968 Sorry I don't have a website. You can hilite the contents and right click the mouse to print or copy and paste to your word file. Or you can screenshot too.
@@brendaadair7968
Take a pic with your camera, email it to yourself and print it☺ The complete recipe is in the description box.
lowcarbrecipeideas, Let me just say that the difference between a Good Chef’s Channel and a GREAT Chef’s Channel is their attention to detail and willingness to improve upon new recipes and techniques. You sir, deserve my heartfelt gratitude! 👨🏻🍳✨🍞
Just saw this pop up on my YT notifications so I subscribed right away. Question: Would I be able to make this recipe in a small loaf pan? Would it work? Thank you!
Felt weird adding salt to yeast mixture at first and tried to be smart.. Nope, did.not.work.
Retried, followed exact steps = WIN
This is now my daily bread.
Awesome recipe! 💖
Thank you for you comment
You definitely have the best keto recipes out there by far…so glad I found you a year ago now
Thank you ❤
These buns are excellent. I have tried almost all types of keto bread and buns recipes but this one is the closest to normal bread - all others pales in comparison. Thank you for sharing this. I also made hot cross buns with this recipe, I added cinnamon and some currants (not keto I know but better than buying full carb buns) - it was ecellent
Wow... the hot cross buns sounds good ! Thanks so much for your feedback ❤
Grapes are 19g of carbs per half cup. Doubt there is a half cup of currants in each bun. It will probably add 1-2g of carbs per bun.
Thank you for posting this recipe. I'm allergic to almonds and it was great to find this coconut variation. I made only half recipe, proofed and bake it in my small toaster oven. It turned out really well.
That's great! Thanks so much for your feedback ❤
I made it and I couldn’t believe how delicious they were! Thank you!
That's awesome! Thanks so much for your feedback ❤
Master of all low carb & keto masters 👏🏼💪🏼👍🏼
You are by far the best keto bakery creator! Awesome ideas!
Thank you 😊
I'm new to Keto and have never made dough from scratch but I can't wait to try this. I've also never made Cloud bread which shows how new I am. Thank you for the direction! This makes Keto seem attainable in my world! xxx
I just made these and the whole family LOVES them!!! Thank you so much for this recipe. Coconut flour is so finicky to work with and this was definitely a time consuming recipe, for me anyway, but the results are worth it! Light and fluffy! I used xanthan gum to replace the psyllium husk and it worked fine. Just remember that if they ask for 1 tbs of psyllium husk it’s 1 tsp of xanthan gum to replace it. It does work! I usually mess up these first time recipes but I nailed it! I’m so happy because these ingredients aren’t so cheap so if it bombs then it’s a bad upset. These are very comparable to regular rolls! Thank you so much 🥳👏
So glad to hear that! Thanks so much for your feedback ❤
Thank you for this tip.
@@KodokunaKarasu you’re welcome! I was hoping that would help someone 😊👍
I made these and my dough was wetter than yours so I added additional flours back to it, not much, and stirred it until I could handle it. They reminded me of our lunchroom ladies yeast rolls, I loved them! What a great way to eat your butter!
That's great! Thanks so much for your feedback ❤
THE VERY BEST KETO BREAD/BUNS !!! After so many recipes that are OK, so to say, this one is just amazing. Many many thanks for sharing, you really helped the keto community big time... I have just used only 3 teaspoons of Stevia, instead of 66g, and tastes divine, especially the ones with some blue cheese inside!
Oh wow.. so good to hear that ! Thanks so much for your feedback ❤
I’ve done this recipe and it worked fine, really very happy with the result.. the taste was perfect 👌🏼
Awww... so good to hear that ! Thanks so much for your feedback ❤
You welcome ❤️
Cliver Guy I’ve tried many keto bread recipes and they all were disappointing. Is the texture of these rolls sponge-y?
jemsmom97 I’m sure that this recipe will not disappoint you, it has the perfect rolls texture 😘👍🏼
Was this really sweet? That seems like a lot of sweetner. I prefer more rustic bread flavors, so not sure about the level of sweetness.
🤩 Wow! I think you have given bread back to the Keto community.
UPDATE ON 5TH MARCH 2020
Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
lowcarbrecipeideas, Let me just say that the difference between a Good Chef’s Channel and a GREAT Chef’s Channel is their attention to detail and willingness to improve upon new recipes and techniques.
💞 You mam, deserve my heartfelt gratitude! 👩🏼🍳✨🍞
Yes I agree 100% 👍👍👍
The color alone is making me absolutely lose it over here 😍
Haha, yes! On a happier note, I just realized I have all the ingredients right now!
Best bread I’ve made. I made this one today but added about 1/2 of sharpe cheddar cheese and I brushed the bread before sticking it in the oven with roasted garlic sauté in about 1/2 a cup of melted butter. Thank you for the recipe
Sounds great ! Thanks so much for your feedback ❤
Thank goodness! A low in carb bread recipe with no Xanthan gum! Thank you for sharing, will try these out later. :)
I made these today and they were amazing. Thank you so much! My whole family loves it.
That's great ! Thanks so much for your feedback ❤
Looks yummy, Finally no almond flour🌺
UPDATE ON 5TH MARCH 2020
Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
@@lowcarbrecipeideas no wonder why my bread was soggy, I turned the heat off. I ended up throwing it. I followed instructions to the point. It's okay I'll do it again this weekend
Followed the recipe to the T.....it did not rise as much as in the above video nor did it look super fluffy BUT it tasted dyamn delicious exactly like a yeasty bread from the bakery.. thanku so much for this recipe it just hit the needy bread eaters spot and I was surprised there was no eggy taste. Two thumbs up 👍👍
I will definitely leave the oven at 100c whilst proofing the next time.. truly appreciate the accuracy in the weights to make this taste SPECTACULAR 👍❤
That's great! No matter how keto bread can't be light and fluffy due to their heavy, moist ingredients and no gluten. But they are such a healthy substitute and allow us to still enjoy bread. These rolls are best re-heated by steaming to get that warm and softer texture. Of course they can be toasted for a crispier crust with chewy centres. Thanks so much for your feedback 😊
UPDATE ON 12TH MARCH 2020
Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively.
If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.
I appreciate you using the metric measurement. Finally something I can bake
I tried this recipe, it turned out fairly good. When I was in the middle of making it, I realized the physillium husk was flavored orange (someone else had purchased it). The taste was a little different. I had a few of the rolls but decided to make a bread pudding with it. It was delicious.
The orange flavored psyllium husk powder is actually a supplement. You need to get the plain ones for baking. Thanks for your feedback 😊
lowcarbrecipeideas I had already started making it when I noticed it was the wrong one my husband picked up. I’ve since bought the correct one for next time though. Thanks!
Thank you so much for the recipe , They look so yummy my mouth is watering I cannot wait to make some , because I am fasting 72 hours 💁🏻♀️
UPDATE ON 5TH MARCH 2020
Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
I have made these twice and my friends and family love them. I will keep making these!
That's awesome! Thanks so much for your feedback ❤️
These rolls are the best I've seen. Can't wait to try them. Love that first song really had me jamming
UPDATE ONUPDATE ON 5TH MARCH 2020
Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
Accidentally grabbed the almond flour and figured there was no way to save this fiasco. However, I added coconut flour, turned out to take all of it, more yeast and baking powder and I think another egg. They are absolutely delicious, even though a little funky-looking! The trials of keto cooking. I'll wait for your update to redo correctly. Thanks
Hi do you mean that you accidentally used the wrong flour, made some adjustments and they still came out fine? If that's the case then you have improvised well. If you're going to do again following the recipe correctly please note that I have improved on the proofing process. Before you start making the buns turn on your oven heat at 212F or 100F and leave it on throughout the entire hour of proofing process. This provides constant warm temperature and together with the humidity from the boiling water the yeast thrives very well and the bread rises more. Please see the description box below video for updates
@@lowcarbrecipeideas I do mean that! And they are holding up well with reheating. My guess is the texture is coarser, but anyway, delicious. I will be doing them again CORRECTLY and also following the new instructions
UPDATE ON 12TH MARCH 2020
Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively.
If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.
Made these today! They were perfect!! Thank you
That's awesome! Thanks so much for your feedback ❤
Don't know what happened they did not rise well and were not light as in the video slightly heavy texture.
Yummy looking! My 12 yr old granddaughter just started baking for family gatherings, I will share this yummy looking video.👍😊
Thank you 😊
Yet another great recipe.I'm looking forward to trying this one!
UPDATE ON 5TH MARCH 2020
Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
@@lowcarbrecipeideas Thanks for the update.
I followed the recipe and weight all ingredients, it turned out pretty good! Thank you for sharing your recipe! The other side of the coin is, there are 18 rolls on my kitchen table now, I am the only one on Keto Diet... Need to finish them before making other Keto Bread recipe .
Freeze them already baked. Just pop into microwave to thaw 10 seconds at a time. Good stuff.
Thankyou so much for sharing this recipe am definitely gonna be making these tomorrow they look just like the real thing.
UPDATE ON 5TH MARCH 2020
Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
I made these and they looked nothing like yours. They look more like round bread rolls. They were still delicious and the family gave them a hands up.
Again your recipe made a great impression on me. Thanks Master and have a wonderful day.😀
You're most welcome ❤
Best rolls I have ever tried ! My kids loves them! I used psyllium husk powder , and I used 4 tsp, otherwise i couldn’t have made the buns. But still delicious!!! Thanks
That's great ! Thanks so much for your feedback ❤
These look incredible!! Thanks for sharing! -Emily
UPDATE ON 5TH MARCH 2020
Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
Wow! I don't know when, but I'm making this! Thanks a lot. Superlike!
Looks fantastic!!thanks for all your hard work!
UPDATE ON 5TH MARCH 2020
Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
I made these today and they came out lovely. The taste is on point. Like others have mentioned it is denser than a regular bun, but great low carb option. Mine didn’t rise as much but I still want to try another batch after this gets over.
So glad you like the taste. Yes I have mentioned in the description box below video that low carb or keto bread is always denser due to the ingredients which are heavy, moist and no gluten. They also wd not rise as much as regular gluten bread. But these rolls can rise fairly and they're quite soft. Steaming is the best way to reheat these rolls to get a warm and softer texture. Thanks so much for your feedback 😊
UPDATE ON 12TH MARCH 2020
Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively.
If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.
I would rather add salt to the flour mix -- salt tends to retard yeast fermentation so avoid putting together when dissolving the yeast in water initially.
Doesn't look like anything was retarded to me😁 just pure yummy goodness!
UPDATE ON 5TH MARCH 2020
Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
that doesnt make any sense. The only purpose to add yeast to water is to make sure it is alive. otherwise there is no reason to add yeast to water.
There is no yeast fermentation because yeast needs sugars to ferment and there is no sugar. The leavening reaction is 100% from mixing acetic acid from vinegar and the baking powder which reacts to produce C02. On baking the baking powder further breaks down releasing C02. The yeast is purely for flavor addition. If you do not believe this, try it without the baking powder and vinegar.
Meryl Slabbert so right about the salt. The yeast was killed as soon as he added the water to the yeast/salt mixture
fablous rolls must try when my sykkium husk powder arrives
We tried these 2 weeks ago and they were absolutely yummy, thank you so much for thiq recipe!
I'll make my burger buns with this recipe 😍😍😍
That's great! Thanks so much for your feedback ❤
Doesn't it taste eggy?
You've outdone yourself with this one
Thank you !
I would split the mixture into 2 batches and add grated cheese to 1 of them at the dry mix stage instead of sweeteners.
That sounds good what kind of cheese are you using?
@@Nokia_editz whatever I have in the fridge. At the moment it's Red Leicester. I might even try a blue cheese next time.
Instead of putting lumps of cheese in, if you finely grate the cheese and put thst in the mix it make a fab tasting roll!
I'm excited to try this! They look amazing! Have you heard of using inulin as a food for the yeast, in place of sugar? I do see that there of course isn't any sugar in your recipe, but I was curious what the yeast are feeding off to make the CO2? If I use yeast in anything, I always use a 1/8tsp of inulin, which is a zero carb prebiotic fiber, and the yeast gobble it up just like sugar! I will most likely add inulin when I make this recipe, but maybe I'll do a half batch with and a half batch without and see if there is any difference? Your recipe looks solid, and your rolls look delicious, so I am very excited to try! Have a very pleasant day ma'am.
Please see the description box of earlier videos on Keto Almond Yeast Bread and Keto Coconut Yeast Bread. The information about yeast, salt, sugar etc are covered there. Thanks
UPDATE ON 12TH MARCH 2020
Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively.
If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.
Nice blues in the background too! I'm a blues guitarist
I swear my keto bread like products never come out like this and I end up wasting a ton of money
Mine either
Mine too It’s been a joke I’ll try one more time
Same here 😂
Tried and it didn’t turn out like this😂😂😂 I give up
Mine are brown
I've just made it, and they are soooo delicious and soft!!! 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
I always read and listened salt doesn't let work the yeast and using it following your instructions, I realized that it is a myth! It works perfectly with the two of your recipes I've made 👌🤤
So happy to hear that! Thanks so much for your feedback ❤
Better rise if you kept the salt with the flour n baking powder. But I will try this!! 👍
What do you mean, does it realy make a diferrence?
@@baibafibiga959 salt kills yeast, so mixing it with water you put your yeast in may reduce the proofing.
mike blaze the yeast isn‘t causing the bread to rise in this recipe anyway, because it doesn’t have any sugar to ferment. The leavening effect is coming from the baking soda and vinegar.
The yeast is just adding a yeasty flavour, nothing more.
@@clarabenn879 yeast does NOT need sugar to ferment. Don't believe me, look it up. The rolls sit int the oven to proof for an hour, the proofig is caused by the yeast.
@@clarabenn879 doesn't the flour have sugar, natural sweetness no? Or do u mean actual sugar? I don't bake so idk anything at all. I actually want to make this but all these yeast comments are confusing me now. 🤦🏽♀️
WOW! I have been baking for years, and I had never heard of mixing the yeast with the salt! Ir looks good! Great video!
Thank you ❤️
They look amazing!
UPDATE ON 5TH MARCH 2020
Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
Really must try …. Thank you so much for the recipes.
I’d end up eating the whole tray hehe
First time try the this recipe. Made 1/2 the serving and i replace cheese inside the bun with keto kaya from your recipe too ,it turn out delicious. 👍👍. Thank you so much..😘😋
That's awesome! So glad it turned out well for you and to pair them with keto kaya is an excellent idea. Thanks so much for your feedback ❤
Do these have an egg flavour? I’m wondering because this recipe uses
a lot of eggs
Not at all as it is masked by the Coconut flavor
Please see description box below video for updates
Looks like I'll be having rolls on Thanksgiving after all thank you 😋 they look so delicious
WOW I am so excited thank you, thank you, thank you 👍🏼🇦🇺🙏
UPDATE ON 5TH MARCH 2020
Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
@@lowcarbrecipeideas Thank you, by mistake I did that the first time I made rolls with your Almond Flour recipe. Then found the next time doing it as per recipe they did not rise as well. So I agree with you on that. I am so greatful for your wonderful talent in baking. I have a friend who made your Pull Apart rolls for the first time today, her husband thought they were great too. We ate so excited that we have bread or rolls that are very close to normal bread. Thank you 😋
@@jenniferjes8524 That's great Jennifer! Glad you accidentally tried with the oven heat on the whole time so it actually works. I tested it and am so happy it works so though i'll try and keep people updated. Thanks for your feedback ❤
Delicious. I used only 40g of monk fruit blend sweetener. The only thing with psylium powder I have ever enjoyed.
That's great! Thanks so much for your feedback ❤
Gosh, a lot involved in making these (maybe I'm lazy).
To speed things along, try weighing the whole lump of dough first, then halving & weighing, halving & weighing.
Each time, you weigh one, it's other half will weigh exactly the same. You'll get it all done in half the time.
Another time saver would be to grate the cheese & pop in a tablespoon.
Looks terrific, but I'm a breadlover, & wonder if it would taste too coconutty?
Made these and they came out great. Non keto family liked them. 👍
That's great! Thanks so much for your feedback ❤
They look easy to make. I will try them. Can I use monkfruit or coconut sugar in the same amount?
Yes you can but their ratio will differ so its best to taste the dough and adjust accordingly
@@lowcarbrecipeideas I will try that. Thanks for replying. 🤗
When do I measure the psyllium husk before or after grinding it fine?
These look so yummy! Would love to try them.
😱... Incredible recipe!!!
Likeeeee 😋🤸🏽♀️
UPDATE ON 5TH MARCH 2020
Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
I'm dancing ..wow someone who knows good music..oh bums look great too...thank you..
Haha... thanks! But i still received comments here that the first music is horrible. So you and a few others here confirmed my feelings that we could literally dance to this piece of music❤
Hello i baked it with exactly the ingredients and with a scale. But the dough was looking more wet and softer than yours. The next time I will not do the whole water . I think the coconut flour are different from brand to brand. Please can you tell me how much fat has your flour? Thanks so much for the recipes with coconut flour. Hubby has a almond allergy. 😊
Conny Becker how was it???
This dough is naturally quite soft but can still be shaped into rolls. If you can't do that then you can add some Coconut flour to the dough. In future you can reduce the eggs or water a bit if you still find the dough too soft. The Coconut flour i am using has 3g total fat per 14g serving
Hi thanks for the quick answer. My Coconut flour has 13.4 g per 100 g . I don't know it's ok or should I look for a other one? The taste was still good just a little bit to wet in the inside. I halved them and put it in the toaster and there where fine. Even my hubby eats it 😜.
@@connybecker9446 Did u grind the psyllium husk into finer powder until half its original volume? This is important as it will absorb the water more effectively. If you did then i suggest you reduce the water to 330ml and use 7 eggs instead of 8. I think your Coconut flour is fine.
@@lowcarbrecipeideas yes I did . I will try it again and let you know
Lovely, will give it a shot for sure. Thank u.
What kind of cheese did you use? Thanks!
I used a strong cheddar cheese in block
UPDATE ON 12TH MARCH 2020
Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively.
If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.
They're really tasty, l will make em again. Thank you for all the effort you've gone to, to make these lovely rolls 🙏🤗🙏
That's awesome! Thanks so much for your feedback ❤
I am going crazy... I cant get this to work. I am in Europe is it possible that our products work differently? Did anyone try within EU? I thought maybe the baking powder or instant yeast is different?
Hi Gabriela, if the texture is wet and very dense, please grinding the psyllium husk into finer powder until half its original volume before using. This is important as it will absorb the water more effectively.
UPDATE ON 12TH MARCH 2020
Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively.
If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.
Lovely perfect keto bread l. I followed the exact measurements and steps now I'm having it daily as I'm allergic to almonds
So glad to hear that! Thanks so much for your feedback ❤
By the way, i do have quite a number of bread and cake, donut recipes with coconut flour
Not easy : living Keto when you're allergic to almonds 😱
When making baked goods, if you mix the salt in with the yeast it kills it.
Revera also, there is no sugar for the yeast to feed on so I’m assuming the yeast is just to give it the flavour of bread. It’s the baking powder that makes them rise.
Cheryl Pearson so why include it?
Revera the starch in coconut flour feeds the yeast ... then it rises.. no need to put sugar...
Love those, going to try tomorrow and let see how it goes. Thanks for sharing.
😎😀
That's great ! Please note that I have just improved on the proofing method. Before ypu start turn on oven at 212F or 100C and leave it on throughout the 1 hour proofing time. No need to switch off oven as instructed earlier. The boiling water is per instruction. This way the dough will rise very well
lowcarbrecipeideas . WOW, thanks for the update!
UPDATE ON 12TH MARCH 2020
Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively.
If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.
Thank you so much for the recipe I will exchange the salt and yeast part , maybe add stevia/powdered with the yeast.. I follow keto lifestyle 😍.
That butter spread got me.. this is day 7 from a 40 Day water fast what am I doing here ? 😩😩😖😖😣
They look awesome & simple...I will try the recipe. Thanks for a well produced vid. Any on making simple sourdough rolls or loaves?
Will definitely look into it thanks.
I thought instant dry yeast is a no-no for lowcarb? Will definitely try this!
UPDATE ON 5TH MARCH 2020
Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
I was thinking yeast was a no no also..too bad she doesn't answer your question
Yes yeast is keto friendly! Unless you have anything that yeast may irritate such as candida or yeast infection then it's best to stay away.
@@loriekodiak2957 Yes yeast is keto friendly! Unless you have anything that yeast may irritate such as candida or yeast infection then it's best to stay away.
Yes yeast is keto friendly! Unless you have anything that yeast may irritate such as candida or yeast infection then it's best to stay away.
Looks yummy. Will be trying this for sure.
That's great ! Please remember to check out the updated proofing process at the description box thanks
UPDATE ON 12TH MARCH 2020
Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively.
If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.
😍😍😍😍😍
Спасибо большое за рецепт!!!! Удачи вам!!!!!
This looks amazing, but I’m always scared of psyllium husk. I’ve had too many recipes turn purple. Any suggestions on brands?
If you're in the US i understand that Jay Robb and NOW are good & reliable brands. You can also try other brands and if they're good and don't turn purple then you can stick to it.
UPDATE ON 12TH MARCH 2020
Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively.
If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.
Hello
I use the NOW brand with my breads and never had anything turn purple. It comes in a bottle (Psyllium Husk Powder) Hope this helps you!
these are the best keto rolls.
Awww... thank you for your feedback ❤️
I love looking at this but I can't deal with the music. I need the human version of instruction. I know, I'm slow lol
Goodness! These look so good!
Wow! Maybe add pork to mock up hum bao!
UPDATE ON 5TH MARCH 2020
Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
Thanks for every all your recipe looks great am on Keto for one year now and I will try all your recipes thanks for your time keep doing the delicious food am from Amraica 💐
You're most welcome. Thanks 😊
They look Delicious...im definitely making these ...
UPDATE ON 5TH MARCH 2020
Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
Thankyou fr yr nice receipe! It’s clear and easy to follow .
Question: Should the heat be switch ON at 100C during the 1hour proofing?
Yes the heat should be turned on at 100C for the entire proofing process
Thank you for replying planning on making for Thanksgiving
Making this for the 3rd time. I had good results last two times but just realized that I have to turn the oven off to start proofing. It’s in the video, missed it in the description. Let’s see how it’ll be different this time
Did you mean turn the oven on during proofing?
I am just preparing this amazing bread fingers crossed it turns out just like that...
Please remember to leave oven heat on at 212F or 100C for the entire 1 hour proofing process. I have updated this recently thanks
UPDATE ON 5TH MARCH 2020
Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
@@lowcarbrecipeideas sadly i didn't read your suggestion I will definitely do that the next time... again thank you sooooo much...
@@lowcarbrecipeideas thanku dear.. have a silly question about the towel being in the oven when the temp is on won't it catch fire.. sorry just asking..
@@parismenz Haha... no it wont. At this temperature ypu cant even cook the rolls
Woe those look delicious
I’ll try it tomorrow. It looks so delicious I’m sure it’s going to be perfect. TVM
Can you please post more recipes like this
I love it. My son can not have eggs. Could you be so kind as to tell me what can I replace the eggs with?
Please make a video without eggs.
Thanks and I will be working on an eggless version soon
Vegans use flax eggs. Mixture of ground flax (linseed) and water. Plenty of vids on here about it. Couldn't comment on whether this recipe would work out though. Perhaps try a small batch with it.
I've tried it out and the dough was rather a cream. I recommend to use 300ml of water and add more later if needed.
This dough is rather soft but give it a slight knead and it will firm up a bit. It gets firmer after you start using it. You can reduce the water slightly but not too much as the rolls will turn out on the dry side. Thanks so much for your feedback 😊
UPDATE ON 12TH MARCH 2020
Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is grinded into finer powder until half its original volume so that it can absorb the water more effectively.
If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.
Do you have to brush with egg yolk? Or can I brush it with butter instead?
Yes you can brush with butter
Wow i didnt know that yeast can feed on salt this is amazing if its indeed the yeast that proofed the bread and not baking powder.
The yeast doesn't feed on salt. Salt is just added for flavor. Salt will only kill the yeast if you leave them on top of each other untouched for a few minutes but if they are mixed immediately there is no problem. The yeast can feed on any little sugar from the flour.
Bonjour succulente recette merci
Wow, super willing to try those!
UPDATE ON 5TH MARCH 2020
Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
You have a new subscriber: ME! 😍This recipe is simply amazing! Thank U so much! 🙏🏻
Thank you for your support ❤
Sarap