Recipe By King Arthur
2 cups (240g) King Arthur Keto Wheat Flour
2 tablespoons (22g) King Arthur Baking Sugar Alternative*
1/2 teaspoon salt
2 teaspoons instant yeast
3/4 cup (170g) water, lukewarm
2 tablespoons (28g) butter, at room temperature
1 large egg
2 tablespoons (28g) butter, melted
To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, combine all the ingredients and mix and knead — by hand or using a stand mixer — until the dough comes together in a smooth, elastic ball. This should take 5 to 7 minutes on low speed of a mixer and slightly longer by hand.
Cover the dough and let it rise for 1 to 2 hours, or until it's puffy and close to double in size.
Gently deflate the dough and divide it into six pieces; if you have a scale each piece should weigh between 80g and 85g. Shape the pieces into round balls and place them on a lightly greased or parchment-lined baking sheet or into a lightly greased 8” or 9” round pan (for pull-apart rolls). Cover the rolls and let them rise for about an hour, until noticeably puffy.
Toward the end of the rising time, preheat the oven to 350°F.
To top the rolls: Brush the rolls with about 1 tablespoon of the melted butter.
Bake the rolls for 20 to 24 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. Cool them on a rack.
Store leftover rolls, well wrapped, at room temperature for several days; freeze for longer storage.
PREP 15 mins
BAKE 20 to 24 mins
YIELD 6 rolls