©2004 Achieve Fitness, LLC - All rights reserved.http://www.burn-fat-fast.com
¾ cup vital wheat gluten flour
all-purpose wheat (white) flour trace of salt (two light shakes or to taste)3 eggs *1 egg whitePreheat oven to 420
F. Have ready one large, nonstick, heavy-gauge metalcookie sheet. Put the water and the butter in a heavy 2-quart saucepan, preferably witha rounded bottom, over medium heat. Occasionally stir the mixture while you wait for the butter to melt.Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium-mixing bowl.As soon as the butter has melted and the mixture begins to simmer, add the drymix all at once, and stir vigorously with a wooden spoon. Within just a few seconds, thedough will become smooth and leave the bottom and sides of the pan. Keep stirringuntil no flour shows. Cook for about 10 seconds longer and remove from heat.Put the hot saucepan on a cold burner or other safe surface. Stir in the eggs,one at a time, mixing well after each addition. At first the dough will appear lumpy.When the whole eggs have been added, the dough will be smooth. It should be creamyand hold peaks with almost no settling. Work in the egg white. Now the dough will be just right; it will still hold its shape, but in softer peaks. It should form mounds that donot spread on the cookie sheet, but sink back and broaden out slightly. Occasionally,you may need to make a judgment call. Depending on the size of the eggs, the doughmay be sufficiently soft even before you add the final egg white. In that case, omit theegg white or add it by the Tablesp. The right consistency makes the best rolls. Doughthat is too stiff results in smaller rolls; dough that is too soft (i.e., spreads out wide onthe cookie sheet) may result in flat rolls.If you like, use your electric mixer to work in the eggs. Simply transfer the hotdough from the saucepan to the mixer bowl and beat in the eggs, one at a time. Do notover beat because if you do, the rolls may develop large air pockets. Use a flat beater if you have one.Put spoonfuls of dough on the cookie sheet, choosing the size you prefer. Uselarge Teasps or even soupspoons to drop the dough. Place them fairly close together.Bake the rolls for about 25 to 28 minutes or until they are golden brown andcrusty on top. Promptly freeze rolls that you do not plan to use the day they are baked.Take them out of the bag to thaw at room temperature. You can also put the frozenrolls in the oven, set at 350
F (no need to pre-heat), and bake for 5 minutes. You cantoast rolls (slice in half), but you need a wide-slot toaster or toaster oven. The rolls toastrapidly, so use the lowest setting.Save unused rolls in a dry place until rock hard. They will be used for Magnificent Bread Crumbs.