Step 1

Preheat your oven to 400° (200° Celsius)

Step 2

In the stand mixer/wet ingredient bowl add yeast, water, and honey. Whisk until blended. Add butter and egg then whisk until well incorporated.

Step 3

In a bowl add lupin flour, oat fiber, xanthan gum, salt, vital wheat gluten, and sugar substitute. Mix together until well incorporated.

Step 4

Add dry ingredients to the bowl of wet ingredients. Attach bowl to stand mixer (if using) and begin to mix on medium speed with a paddle attachment. After 15 seconds switch over to the dough hook and knead the dough for 8-10 minutes.

Step 5

After kneading, lightly oil a sheet of plastic wrap and loosely place it over the dough. Allow the dough to rise 40-45 minutes.

Step 6

After rising, remove the dough and dust the baking pan and dough with oat fiber. Divide into eight (balls. Optional: cover with plastic wrap and allow to rise a second time for about 30 minutes.

Step 7

Make criss-cross cuts on the tops of the rolls if desired. Brush the rolls with an egg wash then bake for 10-15 minutes and until golden brown. **Tent the rolls with aluminum foil halfway through the baking to avoid over-browning.

Step 8

Allow the rolls to cool for 10 minutes before slicing.