1. Activate the yeast
Warm milk to about 100°F (38°C).
Add yeast and sweetener. Let rest 5 minutes until foamy.
2. Make the dough
In a bowl: Add flour + salt.
Pour in milk mixture and mix until a dough forms.
Knead 8–10 minutes until smooth.
Add butter last and knead again until fully absorbed.
3. First rise
Cover and let rise for 1–1.5 hours until doubled.
4. Shape rolls
Divide dough into 9 equal pieces (about 55–60 g each).
Shape into smooth balls and arrange in a greased baking pan.
5. Second rise
Cover and rise again for 30–45 minutes.
6. Bake
Brush tops with milk.
Bake at 350°F (175°C) for 18–20 minutes, until golden brown.
7. Cool
Let cool 10 minutes before serving.
NOTES
For even softer rolls, replace ¼ cup milk with ¼ cup yogurt.
Erythritol does not brown, so the tops may look lighter. Milk wash helps.
These are lower sugar, not “no carbs” — diabetics should still monitor portions.
TIPS
Kneading well is key for the fluffy, stretchy texture.
If dough feels sticky, resist adding too much flour — it should be slightly tacky.
To keep calories down, avoid adding butter on top after baking.
SERVINGS
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