I decided to try a new recipe for dinner rolls for Thanksgiving this year and I am truly pleased with the results of this recipe. The result is a tender roll that is full of flavor to go along side your holiday feast. I hope you enjoy them!
Dinner Rolls ~ THM S
1/2 cup baking blend (you can do a whole cup of baking blend but I like the half and half mixture with oat fiber)
1/2 cup oat fiber
1/2 cup psyllium husk
1 tsp salt
1 tsp yeast (This is for flavor)
2 tsp baking powder
2 tsp baking soda
1 TBSP nutritional yeast (or for Thanksgiving flavor use THM Bouillon instead of nutritional yeast)
2 TBSP Butter or Coconut Oil, melted
1/2 tsp molasses
1/8 cup apple cider vinegar
2 whole eggs plus 1/2 cup egg whites, beaten
1 cup boiling water
- In large bowl or food processor mix dry ingredients.
- Add butter or oil and molasses and mix again.
- Add acv and beaten eggs and mix again.
- Add boiling water and mix again. Mixture will be soupy.
- Let mixture rest while you prepare your pan with parchment paper and cooking spray.
- Stir the dough again, it will be thicker now and it will hold it’s shape on the sheet pan. I like to use an ice cream scoop to get the same amount for each roll. (My scoop is equal to 1/4 cup and this recipe made 8 rolls that size.)
- Using damp hands form dough into a ball and place on the cookie sheet.
- Bake at 350 for 55-65 minutes. Check at the 45 minute mark just to be sure that they are not getting to brown on the outside. If they are you may want to loosely lay a sheet of aluminum foil over the top to prevent over browning. But do not cut the cook time below 55 minutes. (I did not cover mine and they got a little dark, but despite this terrible lighting in this picture, they are not burned.)
Enjoy these as is or slathered with butter!