Esther Allison says: “I have always enjoyed a traditional roll, fresh from the oven, warm and smothered in butter. So, when the TH No Carb Easy Bread Mix was released, I figured it would be relatively easy to make it into a roll, and it was! They are super easy to make into whatever flavor you want… you can add herbs and spices for a savory flavor, or cinnamon and sweetener for a sweeter one.” This recipe is part of the Trim Healthy Exclusive Collection!
Esther’s NCEB Rolls
Description
Esther Allison says: "I have always enjoyed a traditional roll, fresh from the oven, warm and smothered in butter. So, when the TH No Carb Easy Bread Mix was released, I figured it would be relatively easy to make it into a roll, and it was! They are super easy to make into whatever flavor you want… you can add herbs and spices for a savory flavor, or cinnamon and sweetener for a sweeter one." This recipe is part of the Trim Healthy Exclusive Collection!
Makes 6-8 Rolls
Ingredients
Instructions
- Preheat oven to 450°F (yes… 450°F). Line a cookie sheet with parchment paper and spray lightly with olive oil cooking spray.
- You will choose between two options for mixing – blender or hand whisk. Blender method gives a higher rise and works well for most ovens. If your oven causes it to rise so high that the bread is too airy to cut or forms air pockets, try the hand whisk method next time.
- BLENDER METHOD: Pour egg whites into blender and blend on high for 30 seconds. Add entire bag of dry bread mix and the water to blender. Blend for 10 seconds then turn off blender and scrape down sides of blender all the way to the bottom corners to make sure all ingredients get blended thoroughly. Blend for another 15 seconds or so.
- HAND WHISK METHOD: Pour egg whites into a large bowl and whisk vigorously with a hand whisk for 30 – 40 seconds or until very frothy. Add dry mix and water, then whisk until well-combined.
- Let the dough sit for 5-10 minutes, or until it becomes thick. Roll into balls and place separated out on the cookie sheet. Bake for 15 to 20 minutes.
Note
Recipe Author: Esther Allison
