Magic Rolls

These are awesome for breakfast sandwiches. They are also quite tasty with cream cheese, like a bagel. The caveat to these is that they are best when toasted. They're fine by themselves, but they have a bit of a cream puff texture when they aren't toasted. Toasting them takes the edge off this texture and gives a delightful crunch.

Magic Rolls
Adapted from findingradiance.com
Magic Rolls

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

15

rolls

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

15

servings

Adapted from findingradiance.com

Ingredients

  • 3/4

    cup plus 2 TBSP of water

  • 6

    TBSP of butter (3/4 stick)

  • 1/4

    cup of white whole wheat flour (or any flour, really)

  • 3/4

    cup of vital wheat gluten (I found it at Vitamins Plus, inside of Drug Emporium.)

  • 3

    eggs

  • pinch of salt (my addition)

  • 1

    egg white (optional)

Directions

Heat oven to 425 F. Line 2 half sheet pans with parchment paper. *Important note* These turn out best if the eggs are at room temperature. I usually set the eggs in a bowl of warm water before I start making these so that the eggs are the right temp by the time I need to add them. Mix water (3/4 cup + 2 tbsp) and butter in a saucepan over medium heat until butter melts and simmers. In a separate bowl, mix together the gluten and the flour. Add a pinch of salt if desired. Add this mixture to the pan and stir and mash until all of the dry material is absorbed. Mashing works best to break up any clumps and really mix everything in. Remove from heat, let rest for a couple minutes, and beat in the eggs one at a time. It will seem lumpy after the first egg, but don’t worry about that. Don’t use an electric mixture or you will work too much air into the batter, although a paddle attachment of a stand mixer would work on slow speed. I usually just use a rubber spatula and mash & stir. After mixing in the eggs, the batter should be somewhat stiff, but soft. Here is where the optional egg white comes in. If the batter is too dry and really stiff, add the egg white. If the dough mounds well on a cookie sheet, don’t add the egg white. I did not need to add it. I think it depends a little on the size of the eggs. Using a disher or spoons, mound the batter onto the cookie sheet into 7-8 mounds on each sheet pan for a total of 15 rolls. I used a cookie scoop and did 2 scoops for each roll. 2 scoop rolls will bake up about the size of a tennis ball. If you want slightly larger rolls, do 3 scoops. 3 scoop rolls will be slightly smaller than a regular hamburger bun, so I like the bigger ones for breakfast sandwiches, etc. Leave space because they get big in the oven! Bake at 425 for 25 minutes.

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