| Note: The stone ground whole-wheat flour adds only | | | | out slightly. Occasionally, you may need to make a |
| 1.3 Teasps of flour to each roll (our of a total of 18 | | | | judgment call. Depending on the size of the eggs, the |
| rolls). You only gain 6.2 grams of carb for the batch; | | | | dough may be sufficiently soft even before you add |
| each whole-wheat roll, based on a count of 18, has 3.1 | | | | the final egg white. In that case, omit the egg white or |
| grams of carb. | | | | add it by the Tablesp. The right consistency makes the |
| Ingredients: ¾ cup cold water plus 2 Tablesps | | | | best rolls. Dough that is too stiff results in smaller rolls; |
| (very important) 6 Tablesps butter (¾ stick) | | | | dough that is too soft (i.e., spreads out wide on the |
| ¾ cup vital wheat gluten flour 1/2 cup stone | | | | cookie sheet) may result in flat rolls. |
| ground whole-wheat flour trace of salt (two light | | | | If you like, use your electric mixer to work in the eggs. |
| shakes or to taste) 3 eggs * 1 egg white | | | | Simply transfer the hot dough from the saucepan to |
| Preheat oven to 420F. Have ready one large, | | | | the mixer bowl and beat in the eggs, one at a time. Do |
| nonstick, heavy-gauge metal cookie sheet. Put the | | | | not over beat because if you do, the rolls may develop |
| water and the butter in a heavy 2-quart saucepan, | | | | large air pockets. Use a flat beater if you have one. |
| preferably with a rounded bottom, over medium heat. | | | | Put spoonfuls of dough on the cookie sheet, choosing |
| Occasionally stir the mixture while you wait for the | | | | the size you prefer. Use large Teasps or even |
| butter to melt. | | | | soupspoons to drop the dough. Place them fairly close |
| Meanwhile, thoroughly combine the two flours, and a | | | | together. |
| pinch of salt in a medium-mixing bowl. | | | | Bake the rolls for about 25 to 28 minutes or until they |
| As soon as the butter has melted and the mixture | | | | are golden brown and crusty on top. Promptly freeze |
| begins to simmer, add the dry mix all at once, and stir | | | | rolls that you do not plan to use the day they are |
| vigorously with a wooden spoon. Within just a few | | | | baked. Take them out of the bag to thaw at room |
| seconds, the dough will become smooth and leave the | | | | temperature. You can also put the frozen rolls in the |
| bottom and sides of the pan. Keep stirring until no flour | | | | oven, set at 350F (no need to pre-heat), and |
| shows. Cook for about 10 seconds longer and remove | | | | bake for 5 minutes. You can toast rolls (slice in half), |
| from heat. | | | | but you need a wide-slot toaster or toaster oven. The |
| Put the hot saucepan on a cold burner or other safe | | | | rolls toast rapidly, so use the lowest setting. |
| surface. Stir in the eggs, one at a time, mixing well | | | | Save unused rolls in a dry place until rock hard. They |
| after each addition. At first the dough will appear | | | | will be used for Magnificent Bread Crumbs. |
| lumpy. When the whole eggs have been added, the | | | | * If possible, weigh the eggs for this recipe. They |
| dough will be smooth. It should be creamy and hold | | | | should weigh between 62.0 grams and 64.0 grams (2.2 |
| peaks with almost no settling. Work in the egg white. | | | | to 2.3 ounces). You can find these eggs among large |
| Now the dough will be just right; it will still hold its shape, | | | | and extra large eggs. If you have no scale, pick the |
| but in softer peaks. It should form mounds that do not | | | | smallest of the eggs in the carton. Are you hungry for |
| spread on the cookie sheet, but sink back and broaden | | | | more tasty and healthy recipes? |