BunKit #1 (Dinner Roll)

Yield 2 dozen
2.5 carbs

1 1/2 c. almond flour
1 1/2 c. wheat protein isolate 5000
1 c. carbalose flour
1/2 c. Resistant Wheat Starch

1/4 c. polyD plus

2 envelopes rapid rise yeast

1 t. salt

3/4 c. half and half
1/4 c. heavy cream
1/4 c. water

1/3 c. butter softened

2 large eggs

cooking spray

Combine almond flour, wheat protein isolate 5000, carbalose flour, resistant wheat starch and sift into a mixing bowl.

Then combine 1 cup flour mix, polyD, yeast, and salt in large electric mixing bowl.
Heat half and half, heavy cream, and water over medium heat till temperature is 120° to 130°F.
Add heated dairy mix and butter and beat 2 minutes at medium speed scraping bowl occasionally.
Then add 1 egg and 1 cup flour mix and beat an additional 2 minutes at medium speed.
Then gradually add the remaining flour mix to form a soft dough that pulls away from the sides of the bowl while mixing for 3 more minutes.

Turn dough out onto counter and spray top of dough with cooking spray and cover tightly with plastic wrap and let rest 15 minutes.

Remove dough from plastic wrap and punch dough down then divide into 24 equal pieces.
Roll each piece into a ball and place on baking sheet.
Spray tops of rolls with cooking spray and cover with plastic wrap.

Let rise in a warm, draft-free place until doubled in size, about 20 to 40 minutes.

Beat remaining egg; brush on rolls.
Bake in a preheated 375°F oven for 15 to 20 minutes or until golden brown.
Remove and allow to cool on a wire rack.

Enjoy!