I explained all about my quest for low carb yeast dough–and how it resulted in a low carb sprouted flour mix that actually works to create yeast dough products at five to seven net carbs per serving–a few months ago. I have had many people write to tell me that they are trying it, and I am excited to have low carbers enjoying yeast baking along with me. That recipe (Low Carb Sprouted “Crescent Roll Dough”) has a lot of options for using the dough. However, people are still asking for specifics about this or that–how to make the exact dinner rolls in the picture or how to make a thin pizza crust or how to create full sized loaves of bread. So I am going to be breaking down the recipe for individual items, starting with the exact dinner rolls in the pictures! (Watch the blog for recipes using these rolls, such as Low Carb Hamaramas (or Hawaiian Ham and Cheese Sliders) and more!)
I make many low carb “doughs” and “batters.” I don’t mind a cream cheese and mozzarella biscuit. I actually love breakfast sandwich fillings or jam on my “Not So Oopsie” rolls. (And they’re also good made into “cream cheese danishes”!) I like my crepe recipe—both savory and sweet. But oh for yeast dough! And even more oh for low carb yeast dough…and low carb rolls, low carb pizza dough, low carb cinnamon rolls and more—made out of more “real tasting” flours!
I’m not a fan of some of the doughs available for low carb or healthy bakers. I don’t like trying to pass off a “quick bread” (i.e. in a mug) or with flax and oat fiber as a bread. I don’t like the feel on my teeth (okay, they make me cringe a little) of doughs that are primarily made of cheese (or the flavor or the fat and calorie content!). And I really don’t like the taste of psyllium husk in a batter.
Yes, those doughs and batters are extremely low carb (often low carb/high fat/super calorie dense), which makes them ideal for keto situations. But I haven’t enjoyed them too much.
Revolution rolls. Oopsie buns. Cloud bread. Variations of this bread/bun/roll are all over the internet. Some have said that Dr. Atkins himself invented the original recipe, the revolution roll.
Below are links to the ingredients I use in the recipe above. I am an affiliate for Amazon.com. If you click on the links below I will earn a small commission. Thank you for your support of this blog!
I’m not sure where the recipes originated, but I do know that when I added a little bit of my Very Low Carb Flour Mix (or finely-ground almond flour, see note below), these “Not-So-Oopsie” Rolls had more structure, were less “wet” to hold as sandwiches, and tasted amazing!