Low-Carb Pastry Pizzazz

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
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
before using.

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 medium-mixing bowl.

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 Crumbs.

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About The Author, Jan Nicholas
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