This delicious treat adds only 1.9 grams of carb for a
Superb Roll of any size. Just add a glaze to the rolls once they
are baked. While the rolls are baking, make ½ or ¼ of the below
mentioned glaze. Apply the glaze thinly with a pastry brush to
the tops of the hot rolls. It will set within minutes. The
rolls will freeze well, even with the glaze. Thaw at room
temperature or follow directions for heating in the oven.
SERVING SIZE, icing for 1 cookie. Carbs per
serving 0.5 gram of carb.
Number of servings: 280
1 egg white (or 3 Tablesps sterilized egg white)
1 cup powdered sugar (unsifted)
3 Teasps vanilla extract
Put the egg white and powdered sugar in the bowl of
your electric mixer and beat on high speed until the sugar is
absorbed and the mixture thickens a bit: scrape sides of bowl as
needed. Mix in the vanilla extract. Apply icing with the
tip of a knife or a small brush. The icing dries quickly,
particularly over freshly baked cookies, rolls, and so forth.
Store unused frosting, covered, in the fridge. Always stir well
¾ cup cold water plus 2 Tablesps (very important)
6 Tablesps butter (¾ stick)
¾ cup vital wheat gluten flour
1/3 cup unbleached, all-purpose wheat (white) flour
trace of salt (two light shakes or to taste)
3 eggs *
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
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, choosing the size you
prefer. Use large Teasps or even soupspoons 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