I’ve been meaning to fiddle with my original “soft burger roll” receipe to make sweetened soft rolls for Devonshire splits, they’ve turned out really well, I will be freezing the un filled buns as this bread freezes really well.
240 ml arla lacto free milk, or milk of your choice
5 g fine salt
10 g vital wheat gluten
40g soft butter
1 sachet of easy bake yeast
1 large egg
20g truvia artificial sweetener
1. heat milk for 1 minute in microwave
2. stir in yeast sachet and set to one side
3. place remaining ingredients in stand mixer ( mines a Kenwood) with dough hook
4. Set speed at low and add milk yeast mix which should be frothy and active by now
5. Increase speed so it’s fairly fast, set timer for 10 mins and have a sit down
6. Divide into 16 pieces by weight
7. Flatten each piece on a very lightly floured board with finger tips and stretch and bring over the edges into the middle
8. You will have a rough ball shape, Turn over the dough so the scrunched up bits are at the bottom, and roll in palms and then on board in circular motion to shape and increase “ tension” in dough remember there is a top and bottom of the bread roll ( bottom is where you did all the pinching and tucking dough under to stretch and smooth the “top”
9. I use a lakeland non stick re usable liner in base of tin
10. arrange to fit your tin
11. cover and put to rise in a warm place, until doubled in size, today as it was quite cold they were proving for just over 2 hrs
12. Traditional oven if possible top and bottom elements only, pre-heated to 175C, my oven needs 8 minutes, then turn tray around and bake fir another 2 minutes, keep a close eye as they over brown very quickley
Leave to cool, split and fill with whipped cream and low sugar jam of your choice, I used stute diabetic but home made chia raspberry jam would be equally as nice
This is the most amazing dough recipe. We have no major dietary concerns other than me reducing carbs so used this recipe for iced buns. But this is the best dough I’ve ever produced- thank you for sharing. Oh used Oat Milk, worked perfectly fine.
Personally I don’t like the taste of fiber sugar I find it a bit bitter, I prefer the taste and granulated texture of truvia so I use it for all my baking I wouldn’t be able to give you a ratio to convert my truvia weights/ measures to fiber sugar but maybe Gerry can
I meant fibre sugar
Can you use your fibre flour instead of truvia?
Wow these look yummy definitely will be making these thanks for sharing 👍
6 g per 100g. Dilution and fermentation reduces the 15 g in the ultra fine. Could be even lower with prolonged fermentation. Not been tested under those conditions so far. But more fermentation equals lower carb…..