Yield 2 dozen
3.5 carbs
3/4 c.
almond flour (95 g.)
3/4 c.
wheat protein isolate 5000 (44 g.)
2 1/2 c.
carbalose flour (278 g.)
1/2 c.
Resistant Wheat Starch (68 g.)
1/4 c.
polyD plus (50 g.)
2 envelopes rapid rise yeast
1 t. salt
3/4 c. half and half (165 ml.)
1/4
c. heavy cream (55 ml.)
1/4 c. water (55 ml.)
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!
