Potato Bread Rolls

About

This side of hot and steamy potato bread rolls are a comforting way to round out your keto meal! Each roll is low carb, but combining this recipe with the popular Fathead dough recipe helps keep your fat macros in check. Using instant mashed potato mix is what makes these rolls taste richer and more tender than your typical bread.

Ingredients

1 cup almond flour
2 tablespoon buttery homestyle instant mashed potatoes by idahoan
1 teaspoon baking powder
½ teaspoon baking aids xanthan gum by bob's red mill
⅛ teaspoon salt
1 large raw egg
2 ounce cream cheese
2 cup, shredded mozzarella cheese, whole milk
½ large raw egg, white

Instructions

In a large mixing bowl, combine the almond flour, instant potato, baking powder, xanthan gum, and salt. Then, mix the whole egg into the dry mix. Set this aside.
In a small pot over low heat, combine the cream cheese and mozzarella. Continually stir these ingredients together as they melt to avoid burning. Once both cheeses have fully melted and combined, set the pot aside to cool for just about 30 seconds.
Stir the melted cheeses into the dry mix from Step 1. Stir and fold until you have a consistent bread dough. It will be very sticky.
Spread the sticky dough into a piece of plastic wrap. Use the plastic to shape the dough into a flat square or disc. Wrap the dough in chill in your fridge for at least 3 hours. You can also chill the dough overnight.
When you are ready to bake, preheat your oven to 350 degrees and line a sheet tray with parchment paper. Unwrap your dough and divide it into 8 portions.
Roll each portion into a ball and arrange them on your sheet tray. Crack and egg white into a small bowl and use a marinade or pastry brush to brush a THIN layer of egg white over each bread roll. You will not need to use the entire egg white.
Bake the tray for approx. 30 minutes. Set aside to cool before eating. Enjoy!