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Old 08-24-2006, 03:43 PM   #1
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Dinner Rolls?

Does anyone have a good L/C recipe for dinner rolls? Kevinpa?? I'm sure it's been posted b4 so I apologize if this is a repeat question. The weather is cooling down a bit, and I have a pot roast that I want to cook...and would love a good dinner roll w/ a little butter on the side. TIA..
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Old 08-24-2006, 03:54 PM   #2
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I just bumped one up for you by Shawneesioux - no knead dinner rolls - they look wonderful!
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Old 08-24-2006, 05:29 PM   #3
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Thanks, Char..

also, for a quicker NO yeast roll, I posted a Tweaked recipe of HaleysNanas CQ Biscuits, converted them into rolls...(pic included) here: Post #7...

Are The Carbquik Biscuits Suppose To Turn Out Like This??

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Old 08-24-2006, 05:44 PM   #4
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Thank you both so much!
I heard something about revolutionary rolls way back at the beginning of starting L/C..anyone tried them? ..any good? Thank you! I get in the baking mode when the first hint of cool air moves in)
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Old 08-24-2006, 05:55 PM   #5
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I tried them once and they wouldn't do anything but make a puddle, and I was VERY careful to get the eggwhites whipped to STIFF like it said. I ended up throwing out the whole mess.

Those that can make them work swear by them though!
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Old 08-24-2006, 07:48 PM   #6
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...exactly what Char said...re the Rev. rolls.

Shucks, I'm a half-way decent cook, yet I would starve if I had to make those for a meal

Yet there are many folks who apparently are successful at making tastey ones...go figure.

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Old 08-24-2006, 07:52 PM   #7
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I never had any luck with those revolution rolls either. And they are eggy. If you like eggy, then maybe they will work for you. I didn't have enough patience to keep trying them and they are quite a long shot from what I'd consider a dinner roll.
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Old 08-24-2006, 08:08 PM   #8
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LOL, Gals..I think we need to remember the Rev Rolls were developed waaay back when it was unheard of to use much of anything for "flours''..except almond, Flax, and yukky Soy...so, for that time frame, I guess they were a "good thing" ..

Gee, I remember in early 2001...I made some Gawd-awful concoctions (muffins, cookies, etc..) and tried to convince myself they tasted good..
Actually, when it was all we had available, they WERE good..

We're really blessed to have so many great LC flour choices available now.

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Last edited by shawneesioux; 08-24-2006 at 08:11 PM..
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Old 08-25-2006, 05:03 AM   #9
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Shawnee, I am with you. Laughing here at some of the concontions I tried to eat. And convince myself I liked!!! Life is sure better now.
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Old 08-25-2006, 05:57 AM   #10
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I have made these yeast rolls. They are a recipe submitted by jackieba on the carbalose contest recipes thread. They are wonderful and I did freeze them and just take out what I need and zap in micro.

Yeast Rolls:

1/2 cup Hood 2% milk >both milk/water about 110 degrees
1/2 cup warm water >
1 egg, slightly beaten
3 3/4 cups Carbalose (I measured it then weighed and it came out to 340 grams)
1/3 cup butter, softened
1 tsp salt
6 drops sweetzfree (1/4 cup sugar equivalent)
1/4 cup erythritol
2 tsp sugar (for the yeast)
2 pkgs rapid rise yeast

I use the dough setting on my bread machine. I start bread in the morning so it can take as long as needed. I let it rise in the bread machine till it was to the top of the inside container--longer than the normal cycle. Then I made it into 24 pan rolls (just dividing the dough in half each time till I get that many and roll them into balls). I let them rise 2 hours (I don't know if it really took that long though; I didn't check but they did rise nicely). Then baked at 375 degrees for about 15 minutes till browned. They were almost as good as the high carb rolls.
At 3 carbs each, they're worth the wait.

Next I'm going to try some subbing 1/4 cup wheat gluten for the last bit of flour to see how it does. Then I'll try freezing the extra rolls. It would be nice to be able to just take 1 or 2 out of the freezer when we want it. Even though there's alot of sweetner there, they don't taste sweet at all. My old recipe used a little over 1/2 cup sugar (very high carb recipe but delicious). I'm wondering if what gluten or WPI does better for something like this. I have some WPI 8000 but never tried it or the wheat gluten.

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04-03-2006, 04:11 PM #214
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After yesterday's success, I'm motivated. I didn't cook all of yest's and put the rest in the fridge but they fell and wouldn't rise again (don't know why; yeast just goes dormant when it gets cold but it doesn't die unless it freezes. In the pre-LC days I even let yeast dough rise in the fridge overnight and it worked).

I made another batch of yeast rolls today, subbing 1/4 vital wheat gluten for the last 1/4 cup flour and added another 1/4 cup Hood milk.

They did rise faster and tasted wonderful. I cooked them all this time and I'm freezing the leftovers. This is the recipe I will stick with.

My husband was in heaven--he didn't care about the rest of the meal as long as he had good bread. Thanks for getting me motivated. If you guys hadn't said yours turned out good, I wouldn't have even tried.

Now I'm pumped to try biscuits again--this time using Carbalose. As I said, I didn't like them with Carbquik so I don't have any great expectations but you never know till you try.
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Old 08-25-2006, 06:34 AM   #11
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Even though we were happy with the original recipe, I got some new products and I have been tweaking it subbing part of the Carbalose with wheat resistant starch and part of the VWG with WPI 5000. I also only do one rise (I take it out of the bread machine right after kneading, form into rolls and let rise then bake). I don't have the revised recipe in front of me but I'll post it later.
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Old 08-25-2006, 07:16 AM   #12
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I will be waiting for that post. Can't imagine improving on what you had because I thought they were great. Thank you!
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Old 08-25-2006, 07:54 AM   #13
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DUN BUTTERED MUFFINS - from Linda Sue's website

I made these last night and we really liked them. So easy!!!

They are cooked in mini-muffin pans and after they were cooked, I put a small slice of cheddar cheese between two of them and YUM! Only problem, they are so little and cute and yummy I had a hard time not eating too many!

They were also great with butter on them...

Here's the link to the recipe:
http://users3.ev1.net/%7Efontlady/du...d_muffins.html

Last edited by *rosebud*; 08-25-2006 at 07:55 AM..
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Old 08-25-2006, 08:08 AM   #14
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Thanks everyone. I will definately be trying that roll recipe that you tweeked Shawnee. The picture of them had me drooling...) Thanks so much
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Old 08-26-2006, 06:57 AM   #15
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I'm still tweaking but just a small amt each time so I don't ruin an entire batch. I wasn't going to post again till I was finished tweaking--Trying to find the best combination. But here's the current one--I go by weight but I'll put an estimate on the volume based on what the packages say. I keep some in the freezer all the time so I make them every week or so.

1 cup Hood milk, warmed to 100 degrees
6 drops sweetzfree (1/4 cup sugar equiv)
1 egg, slightly beaten
31 grams Gluten Flour (about 1/4 cup)
80 grams Wheat Resistant Starch (about 1/2 cup)
51 grams WPI 5000 (about 3/4 cup)
181 grams Carbalose (a little over 1 3/4 cups; 1 3/4 cups is 175 grams)
1/4 cup Erythritol
1/3 cup butter, softened
1 tsp salt
2 tsp sugar
2 pkgs rapid rise yeast

note: the wpi5000 pkg says 2tbl=8 grams and wheat resis starch says
1 tbl=9.3 grams)

I add in the order listed to my bread machine. I check it after 10 minutes to make sure it's not dry or real sticky (it should feel tacky to the touch). You can add more water or flour at that time if needed; 1-2 Tbsp at a time and give it a couple more minutes to knead then recheck. After the machine finishes kneading, I take the dough out, form into balls and put in greased pans, cover, then into the oven (with the light on) to rise. Then bake at 375 degrees till browned.

For 24 rolls, it's a little under 3 carbs each.
For 16 rolls, it's a little over 4 carbs each. I usually do 16 rolls in two cake pans.

We have two staples at our house, dinner rolls and big garlic breadsticks (kinda the size they have at Olive Garden). I'm doing the same with the breadsticks--tweaking a little each time.

Last edited by jackieba; 08-26-2006 at 07:04 AM..
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Old 08-26-2006, 09:52 AM   #16
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I guess I'm in the minority because I personally like the rev rolls. I thought they tasted like a pastry roll.
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Old 08-26-2006, 10:06 AM   #17
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i'm one of the ones successful at making revolution rolls from the atkins recipe. the only thing i do differently is add in about 1 cup of grated cheese. they cook and taste wonderful if u don't let them over brown. if u let em overbrown they get very eggy tasting in my opinion. i also add the cream of tartar and just never have a problem with them being liquid. dunno...
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Old 08-26-2006, 11:33 AM   #18
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I used to make a pretty decent revolution roll but with all the new ingredients available I never make them anymore. LOL!

Jackieba - are your garlic breadsticks the ones done with the string cheese or do you have a regular breadstick recipe? Would you care to share, pretty please?
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Old 08-26-2006, 04:40 PM   #19
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Tweaker Geek:
It's a regular recipe--DH doesn't likes as close to the real thing as possible.
Again, I'm still slowly tweaking it. But here's the current:

2/3 cup Hood milk, warmed to 100 degrees
1 egg, slightly beaten
92 grams Carbalose (a little less than 1 cup)
33 grams Gluten flour (1/4 cup)
50 grams Wheat resistant starch (about 2.5 ounces)
34 grams WPI 5000 (about 1/2 cup)
1/2 teaspoon granulated garlic (it's stronger than garlic powder)
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
2 Tbl butter, softened
1/2 teaspoon salt
2 teaspoons sugar
1 pkg rapid rise yeast

Put ingredients in bread machine in the order listed (but I mix the flours/garlic/basil/oregano in advance).
When kneading stops, I remove from breadmaker and divide into 6 pieces
Roll out 6" long by 4" wide.
Starting with long side, roll up tightly jellyroll style.
Pinch all seams.
Put in greased pan and cover (I usually cover with parchment); I also put them fairly close together so they don't spread out alot when rising.
Le trise in warm place.
Bake at 375 degrees till browned.
These freeze well.
7 carbs each. That's alot but they are big. We were going for something like they have at Olive Garden--a soup, salad, breadstick meal. DH likes them with everything though.
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Old 08-26-2006, 04:46 PM   #20
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ok I was gonna keep my mouth shut but I just cant... I love the revolution rolls and there is a whole thread dedicated to them on the bulletin board...just put revolution rolls under search. I cant find any carbulose or any of that stuff around here and I dont want to order on line..doesnt satisfy my need for I want it now!!!!! especially when it comes to grocerys... but of all I would say the revolution rolls are the easiest with the least ingredients and probably the lowest in carbs as they are induction friendly and dont start any cravings...go check it out!
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Old 08-26-2006, 09:56 PM   #21
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Andrea

One of the great things about this Board: the diversity of tastes...

Quote:
Originally Posted by luvdanrs
ok I was gonna keep my mouth shut but I just cant... I love the revolution rolls and there is a whole thread dedicated to them on the bulletin board...just put revolution rolls under search. I cant find any carbulose or any of that stuff around here and I dont want to order on line..doesnt satisfy my need for I want it now!!!!! especially when it comes to grocerys... but of all I would say the revolution rolls are the easiest with the least ingredients and probably the lowest in carbs as they are induction friendly and dont start any cravings...go check it out!

We can all come here to share our cooking experiences and related opinions, both pro and con. IMHO, that's a good thing...

Happy LC cooking/baking and tweaking, Y'all.

Shawnee

Last edited by shawneesioux; 08-26-2006 at 09:58 PM..
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Old 08-27-2006, 07:14 AM   #22
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Jackie - thanks for posting the recipe. I've copied it and will try them very soon. If you do any more tweaking, please post the tweaks and results also. Positive tweaks and results, of course!
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Old 08-27-2006, 07:27 AM   #23
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I had to leave right after I finished typing this yesterday and now realized I left off one of the "flours" from the breadsticks--11 grams Oat Fiber. Before I had oat fiber, I just used that amt of Carbalose. This is a new product for me but a good way to add pure fiber. I am making some today so I printed off my post and I'm using that. I usually make them ahead and bake less time to allow for reheating--right before reheating I brush with butter and add more garlic (we love garlic).

I did try the revolution rolls but we just didn't like them. I'm not knocking it though--everyone has different tastes.
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Old 08-27-2006, 09:02 AM   #24
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92 grams Carbalose (a little less than 1 cup)
33 grams Gluten flour (1/4 cup)
50 grams Wheat resistant starch (about 2.5 ounces)
34 grams WPI 5000 (about 1/2 cup)

Where do you buy this and how much is it?
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Old 08-27-2006, 09:05 AM   #25
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Jackieba..........Do you know if it's possible to substitute regular yeast for the rapid rise yeast? Does it just take longer to rise? All I have is a huge pkg. of yeast that I purshased from Sam's. I'd like to use it up.
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Old 08-27-2006, 12:29 PM   #26
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Quote:
Originally Posted by luvdanrs
92 grams Carbalose (a little less than 1 cup)
33 grams Gluten flour (1/4 cup)
50 grams Wheat resistant starch (about 2.5 ounces)
34 grams WPI 5000 (about 1/2 cup)

Where do you buy this and how much is it?
You can buy all these at Netrition. Clik on the blue highlighted word and it will take you there and it has the prices, etc.
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Old 08-27-2006, 04:14 PM   #27
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Jackie - what would that Oat Fiber equate to -- about 2 - 3 Tbsp.? And are you saying without the Oat Fiber I could just use a full cup of Carbalose?

Pam - I've used Rapid Rise and regular yeast interchangably and never had any problems.
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Old 08-28-2006, 06:54 AM   #28
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A tblsp of oat fiber is 3.1 grams so this is 3-4 tbsps. But yes, without it a full cup of Carbalose. I've only used the oat fiber twice now. I made some yesterday and threw in an extra pkg of yeast--I can't say it rose any more but it do it faster (I can't say for sure it was due to the yeast though; breads are finicky, but it didn't hurt anything). I meant to do it using the volumes but I'm a creature of habit and automatically weighed everything instead. Sorry about that.
I won't post tweaks until I see a dramatic change--don't want to bore everyone. I'm always looking for a way to have breads/rolls rise a little more without messing up texture and reducing carbs when possible too.
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Old 08-28-2006, 07:00 AM   #29
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I do order everything from netrition. I live in a small rural area and there's no health food stores or speciality stores at all. But with the flat rate shipping and I don't have to drive anywhere to get it, it's probably cheaper ordering online than if we did have stuff locally.
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Old 08-28-2006, 11:55 AM   #30
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Quote:
Originally Posted by pooticus
i'm one of the ones successful at making revolution rolls from the atkins recipe. the only thing i do differently is add in about 1 cup of grated cheese. they cook and taste wonderful if u don't let them over brown. if u let em overbrown they get very eggy tasting in my opinion. i also add the cream of tartar and just never have a problem with them being liquid. dunno...

Let me second the heck out of the not over browning part. It's been a little while since I've made them, but I think I took them out a good five minutes before the recomended time. Will have to try the cheese; the one thing I've done with revolution rolls that worked really well was to use them for cheese-chocolate danishes. (Spread cream cheese with lemon juice and Splenda on top, then chocolate ganosh over that.)
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