TIPS BEFORE STARTING:
It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary.
1 C Mix weighs about 125g.
TIPS:
1. The liquid egg whites in the carton are easy to use when the recipe calls for several egg whites.
INGREDIENTS
1 C Egg Whites (240g-about 8 lg)
2 T S'WEEET! Sweetening Blend (15g) *See below for substitutions
1 C + 2 T MULTI-USE BREAD MIX (140g)
2 T Egg White Powder
2 t Baking Powder
1/2 C Pineapple Juice (120g)
4 Egg Yolks (80g)
Butter to brush the rolls after baking
Makes 9 Rolls
DIRECTIONS:
Pre-heat your oven to 350° and butter or line an 8x8 glass pan (metal will over brown the bottoms).
1. Whip the egg whites until stiff peaks form, sprinkling in the sweetener once they become frothy.
2. In a medium-size bowl stir together the Bread Mix with egg white powder and baking powder.
3. Stir in the pineapple juice and egg yolks.
4. Gently whisk in about 1/3 of the egg whites.
5. Fold in the rest of the egg whites making a 'fluffy' batter.
6. Use an ice cream scoop to mound 9 dollops of batter into the prepared pan.
6. Bake about 25-30 minutes, until tops are brown.
7. Open the oven door and let them rest another 15 minutes.
8. Brush the tops with butter when they come out of the oven.
*SWEETENERS VARY tremendously and will affect the outcome of all baked goods, especially cookies.
We suggest using our new sweetener blend, S'WEEET!, real sugar, or a substitute such as Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). Allulose and kabocha-based sweeteners (Bocha Sweet) will make baked goods very soft and not crispy. Erythritol can make them firm and more crumbly.
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