Fathead Bread Rolls Food

KETO FATHEAD ROLLS

Steps:

• Preheat the oven to 425°
• In a small bowl, add cream cheese and mozzarella. Microwave on high for 20 seconds at a time until melted.
• In a separate bowl, whisk egg until beaten. Add dry ingredients and mix well.
• Work mozzarella/cc mixture into dough. Dough will be sticky. Stir in cheddar cheese.
• Spoon dough onto plastic wrap. Dust the top of it with almond flour.
• Fold the plastic wrap over the dough and gently start working into a ball.
• Cover and refrigerate 30 minutes.
• Cut dough ball into 4. Roll each section into a ball. Cut the ball in half. This is your top and bottom bun !
• Sit cut side down on parchment paper or very well greased sheet pan.
• Bake 10-12 minutes or until golden and set up.

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.

KETO FATHEAD BREAD

Steps:

• Place mozzarella cheese and cream cheese in a microwave-safe bowl. Microwave on high, 20 seconds at a time, until melted.
• Whisk egg in a bowl until beaten. Mix in almond flour, baking powder, and garlic powder until well combined. Work mozzarella mixture into the dough until sticky. Stir in Cheddar cheese. Transfer the dough to a sheet of plastic wrap and fold plastic wrap over the dough. Gently work the dough into a ball. Refrigerate for 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet or line with parchment paper.
• Remove dough from refrigerator and unwrap. Cut dough into 4 equal pieces and roll each piece into a ball. Cut each ball in 1/2 to form a top and bottom bun. Place dough, cut-sides down, on the prepared baking sheet.
• Bake in the preheated oven until golden and set up, 10 to 12 minutes.

EASY BREAD ROLLS

Steps:

• Tip the flour, yeast, sugar, salt and oil into a bowl. Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated. Cover and leave for 10 mins.
• Lightly oil your work surface and tip the dough onto it. Knead the dough for at least 10 mins until it becomes tighter and springy - if you have a stand mixer you can do this with a dough hook for 5 mins. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
• Tip the dough onto a lightly floured surface and roll into a long sausage shape. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.
• Heat the oven to 230C/210C fan/gas 8. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.) Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.