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NOTES/VARIABLES:
I didn't bother making this one keto or lowcarb. They are sugar free as always, but I used flour.
FRESH GROUND WHEAT FLOUR: Instead of keto flour, this version was made with freshly milled wheat. I only buy and use store-bought flour when I'm doing my massive Christmas baking.
YOU CAN USE KING ARTHUR KETO FLOUR and use this recipe.
This makes a soft dough and it's best to slice the rolls from the long log by using un-flavored dental floss (slip under, criss cross, pull back and slice).
Because we didn't need a whole 9X13" pan full at one time, I sliced some and froze them in a round 9" prepared pan, ready to thaw, rise and bake when I needed them. Then I froze the rolled 'log' and sliced them with a knife the next morning. Some I sliced and placed in small individual prepared pans for a 'one or two' at a time breakfast. So you do you. Freeze or don't, slice right away or don't, and bake in the size pan you want.
When they are done baking, let them cool down and frost with a glaze; a super quick sugar free glaze is to spread a sugarfree frosting over the top of all. I keep two (2) backup cans of sugarfree frosting in the pantry at all times for last second impromptu use. I don't love the flavor of store bought frosting on cakes or cookies (I prefer homemade) but on these rolls it was really good.
I've made these with both sugar free raspberry and sugar free strawberry jams. You could use any flavor filling you wish but when I make my orange breakfast rolls, I don't use a prepared jam. I think these would be good with any berry, peach, apple, cherry, even lemon. OR just make them into cinnamon rolls by using a mixture of sugarfree 'brown' sweetener, butter and cinnamon as the filling.
Homemade Sugarfree Strawberry (or raspberry) Breakfast Rolls
You can use your own favorite bread dough recipe for this. I happened to use one of two that are my 'go to' recipes.
1/4 c butter
1 c scalded milk (I scald quickly in the microwave)
1/4 c natural sweetener(s) of choice
1-2 t sugar (which will be eaten and used up by the yeast)
1/2 t salt
1 pkg. active yeast (2 1/4 t) sprinkled in 1/2 c warm water and let foam
1 egg
3 1/2 - 4 c flour
Sugar Free Seedless Strawberry Jam
Sugarfree glaze or frosting of choice
Place the butter, salt and sweeteners and small amount of sugar in a bowl. Pour the scalded milk over and let it cool to just warmer than room temperature. Add the beaten egg, mix briefly then add the yeast mixture. Add the flour and knead with the dough hook on your mixer (or by hand if that's your thing but I'm lazy and use my KitchenAid mixer). When the dough is soft, the gluten is formed and you can gently spread a piece of it without it snapping apart or breaking, place it into a greased bowl, cover with greased plastic wrap and let it rise to double. Punch down, rise again.
Punch down and roll out into a large rectangle on a piece of lightly floured parchment paper or surface. You can also divide the dough and do separate smaller rectangles if a large one is too much for you to handle or you want to freeze half the dough for later or you want to make a loaf of bread or buns out of it!
Warm your fruit filling a bit in the microwave so it's easy to spread and spread over the dough, leaving about 1" on the top border. Now roll up the dough tightly into a long log shape. If you've used parchment paper under the dough, you can use it to help start and lift the dough, rolling tightly to start and then rolling up gently until you get the whole log rolled. Now, use your fingers to pinch and seal the roll with a seam.
It's easier to slice if you place the log into the refrigerator or freezer for a little while, but if you want to slice right away, use the un-flavored dental floss to slice as I described above in the notes. Using floss or a sharp knife, slice as thin or thick as you wish; and carefully lay into your prepared (greased) pans.
Let them rise if you are baking them right away and not freezing them. Bake at 350 for about 15-35 minutes depending on the size pan you are using and how many rolls you are baking. When they are puffy, golden brown and the center rolls are done and not doughy, remove and let cool. When cool, spread with your homemade or store bought glaze or sugar free vanilla frosting.
You can make a quick version by using powdered confectioner style sweetener mixed with a dash of vanilla and a tiny bit of cream. The amount needed again is determined by the pan size, number of rolls and how thick you like and prefer your glaze or frostings on your rolls. Some like them completely plain and they are excellent that way too.
A frozen 'log' of strawberry breakfast rolls - being sliced
I baked a small pan right away, another pan went into the freezer for another day.
Some I placed in individual greased pans to freeze and bake just one or two at a time at a later date.
Still a little warm but I couldn't wait any longer! YUM.
