Yeast Rolls

About

These nicely browned Keto, low-carb and paleo rolls are the most perfect addition to your low-carb life. They are fluffy, soft and the most reminiscent of bread I have ever found, especially with the yeasted flavor. Fill them with meats and cheeses or my favorite, a thick slather of almond butter.

Is yeast Keto friendly?

Yes, yeast is definitely Keto friendly. The single-cell, egg-shaped fungus called Saccharomyces cerevisiae is microscopic, but packs a large flavor punch to Keto-friendly breads with no effects on insulin levels. The microorganisms consume sugars and starches and convert them to carbon dioxide which helps to leaven bread. With a little change in the order of addition to the yeast, we can make yeast work in gluten-free and Keto bread recipe applications.

Why is there honey in this recipe?

Since there are no starches in Keto-friendly breads, a small amount of honey is used to feed the yeast. However, the amount is small enough and the proof time of the bread is long enough for the yeast to completely convert the sugar so there will be no sugar left after the bread is baked and will not affect carb count. This will allow this to stay a Keto bread as well as paleo bread.

How should I store the rolls after baking?

Any leftover rolls should be packed into a freezer zip top bag and store in the freezer until ready to use. If you plan to use the rolls in the next couple of days simply store them in an airtight container then place it in the fridge. You will love having this easy Keto bread on hand!

Ingredients

1 teaspoon yeast
1 teaspoon honey
¼ cup water
1 ¼ cup almond flour
5 tablespoon psyllium husk powder soluble fiber by now
1 teaspoon coarse kosher salt by morton
1 teaspoon baking powder
2 teaspoon apple cider vinegar
¾ cup boiling water
2 large raw egg
1 tablespoon ghee
1 teaspoon ghee
1 teaspoon cyprus flake mediterranean sea salt

Instructions

Preheat an oven to 325 F. Combine yeast, ¼ cup water and honey in a small bowl. Allow this to sit for 3-5 minutes until foamy.
Combine all dry ingredients together in the bowl of a stand mixer using a paddle attachment.
Add vinegar and ¾ cup boiling water. Then mix well with a wooden spoon or alternatively use a stand mixer starting on low speed and then turning it to medium speed. Mix for 45 seconds to 1 minute.
Add the eggs and mix well for another 1-2 minutes. Then add the ghee and mix until incorporated.
Add the yeast mixture and mix well.
Divide the dough into six parts. Wetting your hands between each piece of dough, make them into rolls. Wetting your hands before rolling each piece of dough will help it from sticking to your hands and results in a very smooth surface that looks like bread.
Bake in the oven for at least 60 minutes if not more (about 70 minutes). They tend to look baked on the outside, but are under on the inside and will collapse. Be sure to err on the side of caution and give them extra time if you are unsure. They will be a darker color when finished. Brush final buns with 1 tsp melted ghee and sprinkle on flaky sea salt.