my blood sugars. But the rolls themselves were lovely and the carbalose flour did admirably. I also found that a lot of the butter ran out during baking. And if they already have some in it, I think they could be vastly improved by the addition of more garlic. Now that I have disclosed this addiction, you might be able to imagine my reaction to the various garlic knots and garlic rolls that were making their rounds in the food-blogging world recently. Dough may be quite sticky, but do not add any more flour. Put back into warm oven and let rise until doubled, about 20 more minutes.
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Shes an artist in yeasted dough and her recipes included step by step instructions. Starting at a longer side, roll up dough tightly into a log and pinch to seal the edge. A Little Bit of Everything makes such beautiful work of her breads and rolls. Each roll has a total.7g of carbs and.8g of fiber, so net carbs are.9g. What you might not know is that I am also a full-on, certified, card-carrying garlic-aholic. I did find that they werent quite as garlicky as I might have liked, but remember, I am a serious garlic-lover. I just hated seeing all that lovely butter go to waste! I would make these again in a heartbeat. Cut log into 12 equal portions (following Roxana, I used a piece of fine thread for this and it worked to cut them without squishing them) and place on a parchment-lined baking sheet. Together, they are a temptation worse than the apple in the Garden of Eden.