This morning was my first attempt at yeast rolls, I made up the recipe. I only want it to make enough to fill a muffin top pan, and the size of the recipe is good. They don't taste like yeast rolls, I think they probably taste like Carbquik, although I'm not that familiar with the taste of Carbquik. I didn't use any almond flour because I don't believe that almonds 'rise'. I know I didn't kill the yeast, I let them rise for an hour, but they didn't rise much, and it could have been the baking powder in the Carbquik that caused them to rise as much as they did.
I looked at the vital wheat gluten box and it said to use 4 teaspoons for a loaf of bread, this is about half the size of a loaf, but I used more just to make sure I had enough. Don't know whether that is good or bad. I didn't add any salt, but it was salty enough. Any suggestions to improve the taste and rise would be appreciated. Please keep in mind I am type 2, not taking any meds, so I can't put many more carbs in the recipe.
1/4 cup plus 2 tablespoons warm (not hot) tap water
1 teaspoon sugar (necessary to activate the yeast)
1 pkt. rapid rise yeast
1 egg yolk, slightly beaten
2 tablespoons heavy cream
1 tablespoon plus 1 teaspoon butter, melted and cooled enough that it won't kill the yeast
2 pkts. Splenda
1/2 teaspoon salt
2 tablespoons plus 2 teaspoons vital wheat gluten
1 3/4 cup Carbquik
In a medium size bowl, stir the sugar and yeast into the water until dissolved. Let sit 10 minutes, it will bubble.
While it is sitting, oil the wells of a muffin top pan. In a small bowl, stir together the gluten and Carbquik, set aside.
Add the egg yolk, cream, butter, Splenda and salt to the yeast and stir until mixed well.
Use a spoon to stir in half of the Carbquik mixture. Pour the other half of the Carbquik into the bowl and stir as much as you can stir in. Dump the contents of the bowl onto the kneading surface and knead until all ingredients are combined well. (You will see small pieces of shortening from the Carbquik that will not disappear with kneading.)
Divide dough into 6 balls and place each ball into the well of the muffin top pan. Brush the tops of the rolls with melted butter (which is not too hot) over the rolls. Cover with a dish towel, place in a draft-free place and let rise 60 minutes.
Bake in a preheated 375 degree oven for 15 to 18 minutes.
Brush the rolls on all sides with butter.