Sorry to say had a couple of attempts and no good at all. However, it could be the cook😀

I use it like any other sugar. It does clump sometimes when heating but it doesn’t affect the end result. I tend to add a couple of stevia drops if I want it sweeter. I am with you in finding sweetener without an aftertaste but just a couple of drops seems to work. Also though. Gerry is right. Several years on I don’t like things too sweet. And I had a real sweet tooth. Good luck and keep up the good work xx

Absolutely sure it would

Not sure exactly but the only ingredient with carbs is the flour and a tiny bit in yeast so probably a max of 4g net per bun but Gerry might be able to say more accurately

I would add a bit more of either the sukrin gold or erythritol if you don’t find things sweet enough. They say erythritol is about 90% the sweetness of normal sugar. Hope that helps

You don’t need it. I only use it to counteract the cooling taste you often get using erythratol. Just use any sweetener you prefer

On the main Lonjevity website. Click on Recipes, when all the pics come up it is one of the last pics.

I would love to use frozen fruit but my freezer on the boat is soooo diddy😀

I used tangerine zest when I made them and it was fine😀

Oops a daisy. That’ll teach me to take out if tin too soon. Great recipe though. Tastes good despite the disaster😂😂

Ah is that the best way to store yeast. I used my last packet and the only yeast I could get hold of was a 500g pack from the restaurant at the marina so was wondering how to store it. It is dried yeast

Great recipes, made a combination of both. Basically the recipe posted but used grated lemon and orange zest instead of doing the peel and added just 60g of dried fruit to keep the carbs down and used the glaze Gerry suggested. Thank you both. Yummy.

Just made these, took me back 50 years to when my Gran used to make them. Very tasty. Thank you

Will do when back home away at the mo

Sorry to say I use ultra fine flour. I make these every week so really not sure what is going on. They look good in your picture. Did you try a different heat and are you proofing the rolls covered in cling film or a bin bag. Sorry can’t be more help

Yep. Always did it that way but bread just isn’t as fluffy for some reason

Update. I have discovered not all inulin is equal. I used up my first batch so bought another cheaper one. Hardly any reaction with yeast. Went back to golden greens organic prebiotic inulin and mega frothy reaction and lovely soft rolls

Finally got around to making these. Absolutely scrummy. I used some as a Blini replacement with smoked salmon and creme fraiche. Made a few cheese straw twists with the bits left over after cutting out and also very, very tasty. Thank you.