INSTRUCTIONS
1. Prepare the Dough
Add flour, salt, and sweetener to a mixing bowl.
Mix warm milk, yeast, and egg separately.
Combine wet and dry ingredients. Begin kneading.
Add softened butter and knead until smooth and elastic (10–12 min by hand or 7 min in a mixer).
2. First Rise
Place dough in a greased bowl.
Cover and let rise 1–1½ hours or until doubled.
3. Shape the Rolls
Punch down the dough; divide into 6 equal balls.
Place them in a greased baking dish (as in your image).
Lightly score the tops if you like.
4. Second Rise
Cover and let rise 40–60 min until puffy.
5. Bake
Preheat oven to 350°F (175°C).
Brush with egg wash.
Bake 18–22 minutes until golden brown.
6. Cool
Let rest 10 minutes before serving.
NOTES & TIPS
✔ Allulose browns better than erythritol → most like real sugar
✔ For extra softness, use milk instead of water
✔ Don’t let milk exceed 110°F/43°C — protects the yeast
✔ Add 1 tbsp Greek yogurt for even fluffier dough (optional)
✔ To make them extra shiny, brush with melted butter after baking
SERVINGS
Makes 6 large rolls
Serving size: 1 roll
NUTRITIONAL INFO (Approx., per roll)
(Values vary depending on flour & sweetener used)
Calories: ~155 kcal
Carbs: ~22 g
Net Carbs: ~20 g
Protein: 6 g
Fat: 4 g
Added Sugars: 0 g
⚠ Even without added sugar, bread contains carbohydrates. People managing diabetes should watch portions.
BENEFITS
✔ No added sugar
✔ Diabetic-friendly option
✔ Soft, fluffy texture like classic milk bread
✔ Uses allulose/erythritol = Zero-calorie sweeteners
✔ Kid-friendly
✔ Great for meal prep (stays soft 3–4 days)
Q & A
Q: Can I make it gluten-free?
A: Yes, but you must use a high-quality gluten-free bread flour blend; texture will be denser.
Q: Can I replace milk with almond or oat milk?
A: Yes! Almond milk works great and lowers carbs slightly.
Q: Can I freeze the rolls?
A: Yes — freeze up to 2 months. Reheat 10–12 minutes at 300°F (150°C).
Q: Why don’t they rise?
A: Either the yeast is old, the milk was too hot, or the dough was under-kneaded.
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