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An Easy Keto Dinner Roll Recipe for Low Carb Lovers
Welcome back once again to all of my low carb friends and for those of you who are here for the first time, I extend a warm welcome to you. Today’s recipe is a super easy keto dinner roll recipe that will leave you craving for more. These dinner rolls are perfect; they are nice and crusty on the outside, super soft and moist on the inside, and the best thing is that once you learn to make this basic dough, you can flavor these dinner rolls any way you want.
You can put some savory herbs, seasonings, spices, whatever you can think of to make them taste better. These dinner rolls are super easy and versatile, and if you want a printable version of this recipe, you can check out my website at janet’s delicious low carb kitchen dot com where you can find a printable version of this recipe and other goodies there for you.
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Now, let’s get cooking!
Preheat your oven to 400 degrees and line an 8-inch round cake pan with parchment paper and set it aside.
In a large mixing bowl, combine 120 grams or around 1 cup of coconut flour, 24 grams or around 1 tablespoon of the granulated sweetener of your choice – I’m using granulated monk fruit sweetener; you can use whatever granulated sweetener you want. This is optional, but I like the hint of a sweet taste in my dinner rolls. If you don’t want any type of sweet taste, then you can leave this out; it’s up to you.
Next, add 13 grams or about 1 tablespoon of baking powder, 1/4 teaspoon of salt, and 1 teaspoon of xanthan gum. Sift or whisk these all together until they’re fully combined, and there are no lumps in the dry ingredients.
If you don’t have xanthan gum or don’t want to use xanthan gum, then you will most likely need to add at least one more egg when we add our eggs. The xanthan gum is to help give extra binding to the ingredients without having an extra eggy texture. But as I said, if you don’t want to use it, then you will most likely need to add one more egg when we add our wet ingredients.
Add three large room temperature eggs – make sure they are room temperature, so they stir in more smoothly. If you’re not using the xanthan gum, then you may need to use four eggs. Stir the eggs into the dry ingredients until all the dry ingredients have been moistened by the eggs.
Add 3/4 cup of butter that’s been melted and cooled – make sure it is cooled; you do not want to put hot butter into your ingredients; it will cook your eggs. Stir the butter in until everything is fully combined and smooth, then add 3/4 cup of warm milk of your choice.
Make sure the milk is slightly warm; it doesn’t have to be hot or anything; you just want it warmer than room temperature. It helps keep the dough nice and soft. Stir the milk in until everything is fully combined, then once the ingredients are all combined together, give the dough an extra 20 to 30-second good stir. This helps the coconut flour to start absorbing the moisture, and it also helps the xanthan gum in the eggs to start binding the ingredients together really well.
Scrape down the sides of the bowl and push the dough to the center of the bowl. Form the dough into a large, smooth ball, then massage the ball for about one minute. This is going to help absorb any extra moisture. Your dough should be very soft and very moist, but it should not be sticky. If it’s sticking to your hands a lot, then you need to add just a tiny bit more coconut flour.
After you’ve massaged the dough for a minute and it’s absorbed a little bit of the moisture, it still will be very soft, and you still should have a decent amount of moisture in it. Form it back into a ball and place it back into your mixing bowl. Then let it sit at room temperature for about five minutes.
This is again going to help it absorb a little bit more of that moisture and help the ingredients to settle in really well so that they bind together well. So that you have soft, sturdy dinner rolls after five minutes, massage the dough a little bit in your hands again – this is just testing the texture out. You want to make sure that your dough is holding together well.
Then take a small portion of the dough and roll it around in your hands to test out the texture. If the dough is coming together really smooth and very easily into a ball, and when you roll it around in your hands, it stays together really well, then you know you have the right texture. If it’s not coming together well and it seems crumbly, then you need to add just a tiny bit of water to it until your dough is holding together well.
After you’re sure that you have the right texture of dough, divide your dough into nine equal portions. They should be roughly around a quarter cup in size for each portion. Then, take one portion and roll it around in your hand to form a smooth, tight ball and place it into your prepared cake pan.
Next, take a second portion and again roll it into a tight, smooth ball and place it in your prepared cake pan right next to the first dough ball. Make sure that the sides are touching – then, continue to repeat the rolling process and placing the rolled dough portions into your prepared cake pan until all the portions have been shaped into smooth balls and are placed side by side into the prepared cake pan.
Make sure that all the rolls are touching on the sides – this will help your dinner rolls keep a nice, round shape. If the rolls aren’t right next to each other, then you run the risk of your dinner rolls spreading out and not really having the shape of a roll, which won’t affect the flavor any, but we’re making rolls, so we want to try to keep them to look like rolls, so keep them touching each other.
Once all your rolls are shaped and placed in their pan, in a small bowl, place one tablespoon of water and one egg, then use a fork to whisk these together until they’re fully combined and completely smooth. Then brush a light layer of the egg wash over the top of each one of the rolls.
If you have any leftover egg wash, you can always throw it in scrambled eggs the next day – it won’t go to waste. Finally, place the rolls in your preheated oven and bake at 400 degrees for 23 to 25 minutes, or until the tops of the rolls are lightly browned, and a tester comes out clean.
Once they’re baked, remove them from the oven, and allow them to cool in the pan for at least 15 to 20 minutes or until the rolls have firmed up enough to remove from the pan without them coming apart. You can serve the rolls warm, slap some butter on them, or just eat them as they are.
If you do have any leftovers, allow them to cool completely, then store them in an airtight container at room temperature for up to three days or in the refrigerator for up to one week.
In conclusion, this keto dinner roll recipe is perfect for those who crave delicious and flavorful rolls but are cautious of their carb intake. It is super easy to make, and you can add any flavor to it, making it a versatile recipe. Make sure you follow the steps and tips outlined above to get the perfect smooth dough and round dinner rolls.
So, go ahead and try this recipe, and you won’t regret it. And don’t forget to visit my website at janet’s delicious low carb kitchen dot com for a printable version of this recipe and other goodies there for you. Thank you for reading, and happy baking!