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Preheat your oven to 400° (200° Celsius)
In the stand mixer/wet ingredient bowl add yeast, water, and honey. Whisk until blended. Add butter and egg then whisk until well incorporated.
In a bowl add lupin flour, oat fiber, xanthan gum, salt, vital wheat gluten, and sugar substitute. Mix together until well incorporated.
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.
After kneading, lightly oil a sheet of plastic wrap and loosely place it over the dough. Allow the dough to rise 40-45 minutes.
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.
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.
Allow the rolls to cool for 10 minutes before slicing.