Doreen's Revolution Rolls

[skyspinner]

Auto generated link to page (Please do not remove): http://www.lowcarber.org/recipes/bread108.html

Who's tried this recipe? Is it really good, I mean does it taste like bread?

I am going to try it, but not w/ soy flour...can't stand the taste of soy. Atkins Bake mix might do it, though.

Whaddaya think?

[tracyP]

Here is a lower carb alternative that I use every day.
http://www.digitalartresources.net/Atkins/rolls.htm

[skyspinner]

Thanks! I'll try this.

[nicksmom]

Auto generated link to page (Please do not remove): http://www.lowcarb.ca/recipes/bread112.html

has anyone tried this recipe? It sounds great to me!

[catrancher]

I tried the recipe but wasn't wowed. Even with grain additions, it was still very, very bland. Also buns did not rise enough to be sliced in half -- which is likely due to something I did incorrectly, not the recipe. I think I need to aim for a low carb bread recipe and adapt for use as sandwich rolls/buns. Still thanks to Doreen for sharing/trying.

[jebsr]

Yes I tried them and very satisfied with the results. Important thing is to start the egg whites and then read the paper or take a shower. They were better cold on the first few days. Less tasty ( to me) when slightly warmed in a toaster. To Doreen I say YOU DA MAN. Ya done good.

[doreen T]

:blush: :D Glad you liked 'em, thankyou!!

I've found that they taste nice when toasted if you spread a little butter on the cut surface first, then toast flat in a toaster oven or quickly under the broiler. Because they're low in fat, they tend to get dry and crumbly if you just toast them plain. The Multi-Grain version (http://www.lowcarb.ca/recipes/bread112.html) is a bit sturdier and less prone to crumbliness.


Doreen