Low-Carb Coconut Bread Rolls
1 package (2 1/4 teaspoon) Active dry yeast
3 tablespoons Warm water 105F- 115 F
1 can coconut milk 14-15 oz divided in half
4 tablespoons butter (preferable unsalted)
½ cup (100 grams) Stevia (optional)
½ tsp salt
¼ cup (30 grams) full fat powdered milk
1 large egg
1-pound (453 grams or 3 3/4 cups) Low-Carb Bread Mix Flour
In a standing mixer combine 3-tablespoon lukewarm water and yeast. Let it sit until dissolve for about 5 minutes. I added 1 tsp. honey to the lukewarm water to better activate yeast.
Meanwhile in a microwave safe medium bowl, combine 1 cup coconut milk, with the butter, stevia, salt and microwave for about a minute. Stir until everything is melted. Lightly whisk in the egg and powdered milk to the butter mixture (if the mixture is too hot let it cool to prevent eggs from curding.)
Dump everything into the yeast mixture.
Mix for 2 minutes at medium speed. Add about 3 ½ cups of flour and continue mixing dough.
Add in enough additional flour (if needed) to make soft dough.
Turn dough on lightly floured surface and knead for 8 to 12 minutes or more if you want airy bread.
Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let rise in a warm (80-90 F), draft-free place for 3 hours or until doubled.
Preheat the oven to 350 F.
Punch the dough down. At this point the dough may be shaped into a grease loaf pan, divide dough into 12 equal pieces. Shape into balls. Place in greased 12 -inch round pan.
Brush the top of the loaf with coconut milk. Add the remaining coconut milk in the pan. Bake until the crust is deep golden brown, and the bottom of the loaf sounds hollow when tapped, 20 to 25 minutes.
Remove from the baking pan and serve warm. Or, let the rolls cool, then wrap them in a dried kitchen cloth and save it in a plastic bag in the refrigerator for up to a week.
Make sure the water is not too hot.
A soft dough will firm up as it rises the first time, so try not to add too much flour.
In order for your bread to be fluffy it has to double in size- be patient with it. Sometimes low-carb flour need about 5 hours to really double in size. It depends on the weather.
If your bread does not rise in two hours, try turning on the oven to warm for 10 minutes. Then, turn it off and let the dough rise in the oven, or mix rapid rise yeast into the dough and knead.
If you keep your rolls in the refrigerator, wrap one in a paper towel and warm in microwave for about 15 seconds.