I think back in April 2021 there’s a comment by the lonjevity team about the macronutrients per 100g so scroll back to about then and see if it helps

Weight of bread dough is normally around 646g ish I normally make 8 rolls at approx 80 to 82 g I weigh my dough before portioning, make 6 like picture on initial post, then they will be big enough, in winter I probably prove for 1.5 hrs but in summer about n hour, with practice you’ll recognise when you have maximum rise, other wise if you over prove they become denser nd flatter, practice definitely makes perfect

I usually prove mine on top of an aga type stove in summer it’s just on pilot light but winter is definitely different I’ve often resorted to proving them on top of a colander on top of the aga when it’s on you just get a feel for it in the end!

The more you practice the better they get, remember that winter and summer create totally different proving environments, you never stop learning!

Seeded soft white rolls To my original soft burger roll receipe I add 2 tbsp crushed golden flax seeds ( I just put whole flax seeds in a mini chopper and blitz until broken up but not a fine powder) 4 tbsp chia seeds as both seeds become slightly “sticky” when in contact with liquid, the dough is easier and more robust to shape up for rolls, if you are having trouble with the original receipe try this one I’d say it’s fool proof

Could have been too warm and killed the yeast? In winter I prove in my aga on pilot light takes about an hour in summer usually on top of hot water tank in airing cupboard can be up to 2 and a half hours, practice makes perfect so don’t give up, that picture is just a bin bag, get a bit of air into it so it’s not touching the dough like a balloon and tuck it under the tray you need to find right spot in your house

Look up my Devonshire splits receipe there’s more photos of how the dough should look throughout the stages

A proving bag is essential you need to avoid a skin forming on the dough and a warm humid environment will give you maximum rise, keep away from draughts

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

Gerry quoted this on my rolls yesterday concerning the flour, I use arla lacto free milk as it’s lower carbs and truvia, slice it with an electric carving knife get about 30 thin slices from it, you could make a stab at a guesstimate per slice, regardless it’s way lower than normal bread and tastes better in my opinion “Gerry Davies 15h 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…..”

If you want a totally white loaf just use UFFF and leave out chia seeds, if you are not used to handling dough then it may take a few attempts to get the shaping right but don’t be tempted to add extra flour it’s the wetness of the dough that produces a light loaf rather than a dense one should look like this pic to give you an idea of texture These are just pics from my post yesterday on Devonshire splits just to show you texture for a white dough with the bread receipe it’s slightly less elastic with the addition of the chia and original FF but it still needs to be stretchy if it’s an unyielding lump then the ratio of liquid to dry ingredients is too low you can always add dry ingredients to a too sticky dough but you’ve had it if it’s too dry to begin with

I use a 2ib silicone loaf tin it’s by far the best bread tin I’ve uses ingredients 40g original FF 250g UFFF 240 ml whatever milk you prefer to use I use arla lacto free full fat when I can get it 5g fine salt 10g vital wheat gluten 1 sachet easy bake yeast 4 tbsp chia seeds 1/2 tbsp granulated sweetener I use truvia 20 g soft butter 1 egg method heat milk for 1 minute in microwave and stir in yeast set aside place rest of ingredients in stand mixer and using dough hook set off at slow by now milk yeast mix should be frothy so add to dry ingredients, when incorporated set onto fast speed and leave for 10 mins this is quite a wet dough but makes a very light wholewheat style loaf after 10 mins shape the dough to create tension I watched a number of you tube videos to get loaf shaping correct, bake with Jack is an excellent you tube bread channel place in loaf tin, cover with bin bag or whatever plastic bag with enough room to rise and hold in the heat and moisture the dough generates and place in warm draught free place for 1 to 2 hrs depending on time of year, how warm your warm place is, etc etc i bake either at fan 170 for 30 mins with a tray of boiling water in bottom of oven for a very soft crust or traditional oven top and bottom elements at 175 for 30 mins, crust is chewier and harder that way depends how you fancy your loaf when cool I fridge the loaf, next day slice with electric carving knife and freeze sliced, always keep the loaf in fridge to get max life out of it if not freezing, it freezes really well. did a lot of bread baking yesterday all with FF to stock the freezer

Like a Devonshire cream bun, you could make 16 to 20 small buns with that quantity of dough and up the truvia to 1 tbsp, trouble is there’s no call for sweet stuff in our household so I would have to freeze loads of them :(

changing it up with black and white sesame seeds

@Gillian Shannon I’m in a fb group called “keto receipes Uk” so loads of keto receipes

@Gillian Shannon look up “heavenly fan“ how to make keto french fries on you tube

I used my original burger roll receipe and shaped into 10 hot dog rolls, however given the size they turned out I could have made 12, traditional oven, top and bottom elements only, 175 for 8 mins

Fed them to unsuspecting friends recently, they had no idea, although with the price of FF I should maybe just give them the cheapo ones!