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Versatile recipe that can be used for hamburger buns, hot dog buns, breadsticks or dinner rolls. This is a true bread item that has the smell, texture and flavor of the 'real deal'.
1/4 Cup Flax Meal (0)
6 Teaspoons Vital Wheat Gluten (3)
2 Teaspoons Sugar* (8)
1 Cup Warm Water
1 Package Yeast (preferably Bread Machine) (0)
3 Cups Carbquik (18)
*I always figure the sugar counts even though traditionally these are considered 'burned off' in the yeast growth. I have not had success with subbing Splenda in this recipe.
How To Prepare:
Dissolve yeast and sugar in warm water. Let sit in warm place until bubbly (this is important to make sure your yeast is active). After assuring the yeast is active place all other ingredients in the bowl. Mix until ingredients are incorporated (it will look moist). Using a dough hook, knead dough for 7 minutes on low. Divide dough into 9 pieces for buns, 11 for breadsticks and 18 for rolls. I weigh the total dough and then divide and weigh each piece. Shape into round flat pieces for hamburger rolls and long round pieces for breadsticks and hot dog buns. Place on ungreased baking pans and let raise until doubled (about 45 minutes). I use the bread proofing cycle on my oven. Heat oven to 300 degrees and bake until golden brown (depends on what you are making but about 10-20 minutes. Important - let cool on the pan before removing!
Hints - add garlic and onion powder if you are making breadsticks.
Keep your dough warm while dividing, shaping and raising by covering with a towel (NOT greased poly wrap)
I have found hand kneading Carbquik is very difficult. I believe it is the main reason dough fails to rise.
I use Carbquik and Carbalose flour interchangeably in this recipe but if using the Carbalose add about 1 teaspoon olive oil for each cup substituted.
Baking at a low temp seems to keep these items from 'falling' when they begin to cool.
Number of Servings:
Carbs per serving - include all nutritional information if known: