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