Recipe Name Magic Rolls - adapted from Michael Eades Submitted by mabever1 Recipe Description Low-Carb Recipe Quantity 12 Quantity Unit Muffin Pan Prep Time (minutes) 15 Cook Time (minutes) 25 Ready In (minutes) 40

Ingredients Amount Measure Ingredient 3/4 cup (8 fl oz) ice cold water 6 tablespoons butter 1/2 cup vital wheat gluten 1/3 cup all-purpose white unbleached flour 1 dash salt 3 large eggs 1 large eggs, white only Steps Sequence Step 1 Preheat overn to 425-degrees F. and have muffin pan ready - spray with No-Calorie Butter Flavored 2 Put cold water and butter into heavy saucepan, preferably with rounded bottom over medium heat; stir until butter melts. 3 Combine two flours, salt in medium bowl 4 Add dry mix ALL AT ONCE to water-butter in saucepan. STIR Vigorously with wooden spoon; dough will become smooth very quickly. Keep stirring until no flour shows. Cook over heat for 10-seconds longer. REMOVE from heat. 5 Place saucepan on safe surface / cold stove burner. Stir in EGGS, one at a time - mixing well. Work in the Egg WHITE - dough should hold Soft Peaks, form mounds that do NOT spread if placed on cookie sheet (alternative baking pan). If dough is too STIFF, smaller rolls will result; if too SOFT, gives FLAT rolls on sheet. If using an electric beater - over-beating will develop AIR POCKETS - Flat Beater is preferred. 6 Bake the Rolls for 25-28 minutes or until Golden Brown and Delicious, crusty on top. FREEZE promptly if you do not plan to use them on the day they are baked - thaw at room temp or place Frozen Rolls in 350-degree F. oven -- not-preheated -- for 5 minutes ONLY. To toast, split Rolls - LOWEST Temp / Time - toast quickly. Hard, dried rolls can be used to make Breadcrumbs. YUMMY.