Easy Low Carb Roll Recipe With Fathead Dough

FATHEAD BREAD ROLLS

Steps:

• Preheat the oven to 400F.
• Melt the shredded mozzarella and cream cheese together in the microwave.
• Next, add the almond flour, baking powder and beaten egg. Stir well to mix.
• Once the dough is cool enough to handle, knead it with your hands to get it smooth. If it is too sticky add some extra almond flour, and knead again.
• Divide the mixture into 8 parts, and shape each portion into a ball. Place each one on a baking sheet lined with a silicone mat or parchment paper.
• Bake for 9-10 minutes until golden brown on top.

EASY LOW CARB ROLL RECIPE WITH FATHEAD DOUGH

Steps:

• Melt the mozzarella and cream cheese together in a microwave-safe bowl at full power for 1 minute. Stir, then heat another 30-45 seconds, it should be molten. Scrape the cheese into the bowl of a food processor and process until thoroughly mixed. Add the egg and mix until blended.
• Add the dry ingredients to the food processor and process until thoroughly combined (about 10-15 seconds).
• Spray a piece of cling film with oil and scrape the bread dough onto the center of the cling film. It is VERY STICKY. Gently shape the dough into a disk or rectangle and place in the freezer to cool until the oven is ready. (NOTE: if your dough is not very sticky, then it does not need to go into the freezer.)
• Preheat the oven to 400 degrees F and position the rack to the middle of the oven. Line a cookie sheet with a piece of parchment or a Silpat. (NOTE: I place an old metal pie plate in the bottom of my oven while preheating. Then, I add about 6 ice cubes to it when the rolls go in. This forces them to rise.)
• When the oven is ready, remove the dough from the freezer and cut into 8 pieces. The dough will stick like crazy to the knife. It's' okay.
• Lightly oil your hands and gently roll a portion of dough into a ball and drop it onto the prepared cookie sheet to flatten the bottom. Repeat the process for the remaining dough. Sprinkle with sesame seeds, poppy seeds, or dehydrated onion, pressing very gently into the dough to adhere.
• Bake for approximately 13-15 minutes. The dough will brown and may split. Enjoy. Keep extra rolls in the refrigerator (or freezer) and gently warm before eating.