Hi there! I love your recipes and videos. I’m so delighted you tried my idea about using the coconut oil as a lubricant. It was a game changer for me. Not as talented as Amy. I’m also glad that you purchased the Jenaluca XL scoop. The quality is excellent. I’m glad you shared the link too. Currently working on getting my channel up and running.
@@IndigoNili - Hi? I have been watching your videos and was wandering if you could sometimes show how to make items or just assost with the calculation of ingredients for smaller portions? I would love to make the Hawaiian rolls 6 to nine is enough especially since you have to eat them all up, I would like to use them for sliders.
@@Puglover130 - Think tou misunderstood when I mentioned about eating them all up. That was for me in that I only want to make a certain amount because they will get eaten all up. WOOF!
I love the idea of swapping gelatin for xanthan gum. I’m not a fan of nutritional yeast either. I’m excited to give this a try and reduce the n.y., or omit altogether.
My first batch is in the oven! My daughter got a GREAT do on hers last night and that was after accidentally adding TWO cups of liquid whites! I am trying the original recipe. Note: after doing many batches of your bread I have found that it takes only 1 tsp of glucose to brown the loaves(I don't tolerate Allulose) so thats a tip for others in my position. Back to the rolls: Either duck fat or my own rendered pork lard works better to grease the scoop for me. So waiting patiently for my rolls to come out! Drum roll! Yes--they are MARVELOUS. Soft and light! Unreal! A real game changer! Thanks again Indigo Nili!
😍😍😍wooooohoooo!!! You go girl!!! 🙌🏼🔥 I’ve started replacing the xanthan gum with gelatin thanks to you!! Brilliant move right there ❤️ and my scoop was a little smaller, resulting in more rolls! Enjoy friend. And next time, leave out the nutritional yeast 😬😘
@@JenFine223 she doesn’t like the flavor! It’s just in there for the extra B vitamins. My brand barely has flavor in it, some are VERY flavorful and people don’t like them. Totally up to you!
Fun FACT.. Hawaiian Bread is really … PORTUGUESE Sweet Bread! The Portuguese settled Hawaii and brought their sweet bread to Hawaii. Being 1/2 Portuguese I have wanted a sweet bread recipe cuz I missed my traditional Portuguese sweet bread like my Nana made. I had a recipe for my bread machine but going KETO that recipe is out. (Hmmm maybe I might see if I can convert that for keto.) Thanks for your post here, introducing me to another channel to visit , I hadn’t found Amy before today.
Thank for your testing recipes. My husband and I cannot eat nutritional yeast. We taste it strongly for our taste buds, so I will omit it when I make the bread. BTW, my husband likes the egg bread you revised with the powdered whole eggs added. He told me the texture was so much better than just using the egg white powder. The blend was perfect for us. Many, many thanks for your continued trials, or experimentation. It makes our lives easier.😊
You are such a joy to watch! I love your personality and willingness to experiment with recipes. Thanks for sharing all of your work with us. Oh and your kids are precious too :)!
@@barbrannnlm2271 I baked for 37 mins and increase the temp to 340 and seemed to work much better for me but my oven tends to take a few extra min baking just about everything
I made these and they were great. I like the bigger size so I can use with meat patties or whatever for lunch. Thanks to you and Amy. Barb from Buffalo
Wish I could say it worked but after buying 5 lb of egg white powder. Absolutely no stiff peaks no amount of beating would get it. I have both a Bosch bread mixer thing with whisk attachments and a hand mixer and neither one would do it and yet I have absolutely no problem beating regular egg whites to stiff peaks when they don't have all the extra junk added in. I wish I could make these work cuz The ones you made look delicious. I used three quarters teaspoon of the same brand of pineapple extract and I can really taste the pineapple I definitely wouldn't put more. 1/2 teaspoon might be better
Tried again with half batch and started with just the egg whites. Beat until very bubbly. Added cream of tartar and beat until it was dissolved, then added in egg white powder. Used about 2tsp of the fresh egg whites to bloom the gelatin. Waited till already at soft peaks to add allulose. Then at stuff peaks added everything else but no nutritional yeast this go round, except yolks(with pineapple extract in them) until well mixed. Added yolks and It deflated really fast and i couldn't even use a scoop. Put them in 4 inch silicone cake/bun molds. The first batch although it stayed mushed on the finger test was really dry and took a ton of chewing to get to where it wasn't just too dry to swallow. Second batch which worked a little better (but not optimal) was better and at least not completely dry. I could handle using it as a hamburger bun at least. I only did half batch the second time so i wouldn't waste so much ingredients. I think I'll try with xanthan gum next time since I'm not sensitive to it. And maybe I'll just wait until i can use somebody's kitchen aid. This is definitely not a very hand mixer friendly recipe. But I'm really impressed with the flavor having the pineapple extract in it. It really does have that Hawaiian roll essence.
That sounds like a great option for me. There are portions that I can have every day instead of slicing bread. I can use whatever extract I want. And I’m not cracking a dozen eggs! Five eggs is enough to separate. There’s gonna be some that I break anyways
Works beautifully thank you ...also added a little inulin and reduced allulose slightly and used 3 yolks to reduce fat..worked really well this will be my go to PSMF recipe from now on as I can't get the loaves to work so will stick doing these instead - also increased quantities by 50% so I can get a full tray with no gaps.
Love this recipe. I used powdered tropical pineapple drink mix cuz that’s what I had on hand and taste great. Yes, a good scooper is essential. I will be making these again real soon.
Well I don’t feel so bad because mine did deflate about as much as yours. I guess that’s normal. I really like how they moisten up in a Ziploc. I store them in the refrigerator and they are so moist
Anyone try this recipe in the round mesh bun molds? I’m going to try this recipe. It looks way cheaper than the others with the price of any type of egg powder right now. Price doubled since the last time I bought whole powdered eggs. Ugghhh… thanks for this video and thanks to Amy!!!!
Hey, great test of these rolls. Not a yeast fan either. So if i omit the pineapple extract and nutritional yeast, I could maybe, possibly get plain dinner rolls?
Hi Nili. Thank you for another great, informative video.. I've made psmf 3x and each time, I continue to tweak it.. my last loaf had nutritional yeast and bloomed active dry yeast.. asking with fresh egg whites and yolks. I agree with lowering or omitting the nutritional yeast, as I'm not loving it in my bread.. Can you please share the ingredients on the pineapple extract, as I've purchased a few of theirs to discover propylene glycol in them.. As always, awesome content.
I just made these tonight, and my biggest regret was not having a mega scoop (like Maria used) so that they could be burger buns. But I omitted the yolks because well.....ice cream-making tomorrow.
You're not weird. I don't like the nutritional yeast flavor either. I've tried making this into a loaf, as people are doing as the new iteration. Please experiment with that, too as I'm guessing you might and let us see what you think. thanks so much Nili.
I use her recipe and these are now my go to for all my Keto bread. I only use one tablespoon of the nutritional yeast. My scooper is the bigger one and I like them bigger like yours! Perfect for sandwiches.
Could you tell me if you or anyone her have tried the lorann flavour emulsion instead of the flavour extract? It says that the emulsion provides a stronger flavour in baking?
Have to be honest, I haven't been super thrilled w/Olive Nation extracts these days. I'm not sure if it's the way I'm using them, or if maybe their formulas have changed, but I cannot seem to get the flavor strength out them~ seemingly, regardless of how much I use. For instance, I bought an 8 oz bottle of the hazelnut recently, to make my own coffee creamer, & it's been a big fail- sadly. So it's not just in baking, since that's just adding to cream & half cream w/a bit of sweetener~ the hazelnut should shine through. I started w/a teaspoon to one pint of liquid, then 2/3/4/5/6~ errggh! Anyhow, not giving up on the company quite yet because it's been awhile since I've used this brand, so I need to try another flavor (I have lemon also) before I determine much more. I went into detail in the hopes that anyone who reads this & may have some tips, or can recommend other brands, might care to share that info w/us here~ pretty please. =) It really is a significant part of low carb eating to have flavorings we can count on. I'm happy to pay more for better product, I just don't want to end up w/$500 worth of "trials" in my cupboard that I hesitate to toss out for the next five years! So thanks in advance~ Samantha Whitson *THANK YOU Nili~ for another clear & concise post, always so good! 🌼
I use stevia glycerite in little squeeze bottles I buy at my health food store, comes in different flavors, and the other is better stevia but I think that one spikes blood sugar. You maybe can try Amazon? Cost around $10. and I use 3 drops in my coffee/chicory or in ‘pancakes’, etc. I have no digestion issues with it. 🙌🏼
@@b-c-hwithmaria.4275 Thank you Maria~ that is helpful, considering the collection I've got going already. To be honest, you had me at "3 drops" & "no digestion issues"~ that's enough to make me try them. The Goldkamp's (KetoNaturopath) here on YT recently mentioned the stevia glycerites as the only one they use as well, & they've been at it a long while. Appreciate you taking the time to respond~Samantha
@@wildflower1335 Good to know! I was looking at that brand of "Sweet Corn" to attempt a version of 'grits' for my husband. I think I recall seeing trial size sets of multiples on Amazon, so that might be a good way to find out before investing in larger sizes. Thanks for responding =)
I have purchased Olive Nation extracts and thought it was just me, but also highly disappointed in the taste. I expected to get a robust taste, but was saddened to find that even using a lot more doesn't produce the flavor I'm looking for. I do have a 16oz bottle of the bacon flavored one & am going to see if it works well with these to produce a bacon flavored biscuit that I can have with eggs & cheese to save on the calories (and price) of real bacon. My diy "bacon, egg & cheese breakfast sandwich". 😆
I was watching some fried rice videos I think they were Japanese videos anyway they cracked open a lot of eggs, separated them and then he strained them. I thought that was very interesting so I tried it and you do get a really nice product if you strain it I think I’m gonna do that from now on
Cyndi, I wonder if it's because straining separates out the whitish bits from the egg white, or maybe that it creates a more even/fluid consistency to the whites? Could be both I suppose. Thanks for the tip~ I think I'll try that as well. =)
I'd be willing to bet that that these are far superior to the store bought brand Guy Fieri endorses on TV . I find that homemade bread and rolls are a great source of carbs when I feel like taking a break from the KETO routine.
I just found your channel and these look great! I am probably going to freeze half - it’s just me & my hubby… I read all the comments and think I will make them (minus the flavoring) to go with our Turkey dinner tomorrow for Easter weekend and sandwiches. We are emptying our freezer to make room for our organic free range chickens we will process in a month, LOL! I am a Celiac and always looking for safe recipes I can try. Gluten Free bread type recipes usually suck. I make every single thing I eat from scratch, I only eat out about once a month at 1 safe restaurant.
Hi Indigo, I went in today to try to buy my first Redmond real salt, to my surprised, I read on the label that ‘this salt does not supply iodine, a very important ingredient’. if this is true, how do you get your iodine, and what is the use of redmond real salt every keto person is raving about. thanks for your response
Have you tried adding MCT oil to your recipes? I have made 3 of your egg white bread loaves (w/ arrowroot and butter powder) that came out really well. I just made another added 1 tbsp of the MCT oil brand that Costco sells. It whipped up the same way as the other loaves I've made (using a hand mixer). I haven't experimented with the proportions of MCT oil yet, but it is currently in the oven and appears to bake the same way as the w/o MCT oil recipe.
Update on the outcome, it actually turned out quite well. I like the texture a bit more w/ the MCT oil than without it. It seems to have produced a bunch of very tiny bubbles in the loaf.
Love your channel! I only have been able to afford one of the silicone sheets so far..but this one has to be next! Could you please add all the sizes that you have into your Amzn store list? Also would love the canisters that you use. Thanks!
I just made this and it’s amazing. I adore you Nili! So I just the recipe almost exactly and then 1 tablespoon. Is that what gives it a sour taste? I’m going to do a taste test and do another batch later tonight without the yeast.
I’m obsessed with these and do eat the whole batch. No shame 😂. But mine always deflate. I add the yolks slowly. As soon as I start scooping. Any tips? 🙏
I got to start with I have loved pretty much everything you make! I make the Sweet Coconut buns on a weekly basises. But these just do not cut it. I had tried Maria's recipe and did not like it. But when you made them I thought she has changed it to make it so much better I know. To eggy for me. Thanks for trying but I will stick with your other bun recipes that are fantastic. =) Keep up the great week.
I've tried making the buns twice and they fall right away when I add the yolks and I end up with a pan of flat "bread". I can't figure out why I can't get this to work. They look so good!
I’ve been wanting to make these but I ran out of egg white powder but I now have some on the way! Also I am allergic to pineapple, so what should I use instead??I’ve also been waiting to see if you make Amy’s Rolls. Glad you finally did. Glad you were able to make it work for you.
@@denisec6577 If it is real extract it should be infused with pineapple which would have real pineapple in it, kind of. I’m nervous about that. I make my own vanilla extract and I soak vanilla beans in vodka (or bourbon) and I would think that pineapple extract is made in a similar manner, I will try lemon extract as I like lemon, not thrilled with orange.
Does the yeast give the rolls a sour taste? I made the rules yesterday exactly the way you specified and they are delicious but a bit sour. Thanks so much for all you do. I love your channel!!!
@indigo did you happen to make a savory version of these? I'm not a fan of the pineapple & sweet. I'd really like to make a tried & true version that is savory for the fam.
Hello! I just made your "butter powder-arrowroot " bread. It smells delicious. How can I tweak it so it goes down in sponginess and dryness. More concerned about less spongy. I don't know what to increase or decrease. thanks!
Hi there! I’m continue to have more of a sponge like consistency in my baked goods, so I’m wondering if you think it could be the Egg White Protein powder (Jay Robb)that Maria recommended in her first recipes? I would greatly appreciate your opinion!
Wondering if anyone has tried making these rolls without the egg white liquids and their yolks? Could we just use water for 1st part when adding the liquid egg whites and then dried whole eggs at end of whipping? Hmmm.
I made them twice and I’m not gonna say they failed but they did not turn out like hers at all. I followed it to a T even doing it while watching the video
Hi Nili, I've tried this recipe & Maria's recipe exactly. I was wondering what you think of the buns flattening after baking. Is their a way for them to keep their shape, like you did with the egg white bread recipe?
I've tried the protein sparing bread. I didn't like it at all. Made me choke and hard to swallow. I only tried it one time. Then I did it as a pizza base and it was good but not great. Is this bread better? Cause I would really like to try it and not waste it.
Yes, imho it is better. Nili has actually spent a lot of time experimenting with variations to improve the texture & taste. If you scroll through her channel you will see what I mean. There is one post in particular that is listed as her "perfected bread recipe"- or something close to that wording-that is a culmination of her trials. Beyond that, it's really a matter of adjusting to your own liking as well. I tend to do this by making mini batches of something until I get the result I'm looking for, so I'm not using up so many ingredients. =)
First, LOVE your vidoes, I tried making this today and my mixture never stiffened up, it was runny even though I ran my mixer for over 5 minutes. Thoughts?
Hi, I'm thinking about making a brioche-type of bread using the scoop method-2 rows of 3 or 4 scoops so I can just tear them apart one by one like a brioche. What scoop size would you recommend for a 9 x5 inch loaf pan? thanks!
That last roll you scooped out looked like it had 2 eyes and a nose. Wendy on Loving it on Keto puts flavorings in her bread and she thinks the egg white powder dulls down the flavor. So she adds extra flavoring. Good to see you.
I made Amy’s Hawaiian Rolls today. - no pineapple extract and I forgot to put egg yolks in! But, even with my errors, they came out really good. I had one with dinner tonight and it was not like styrofoam at al. Tomorrow I am going to make another batch but with the dried egg white, Amy said she has done that but she used enough egg yolk powder for 3 egg yolks. Do you know how much powder that is equivalent to (I threw out my bag and put the yolk powder in a container,) I also sprinkled four of them with some shredded cheese (just like some buns I saw at Costco today with cheddar baked into the top of them.) I think I should’ve used a more flavorful cheese because I really can’t taste it but they look really pretty.
You might be able to look online for the brand that you have, but my eggylicious container says 11.25 grams or 1 1/2 tablespoons is equal to 1 egg yolk
![Megan Thee Stallion - Neva Play (feat. RM) [Official Video]](http://i.ytimg.com/vi/TpYTyAaTRts/mqdefault.jpg)
Hi there! I love your recipes and videos. I’m so delighted you tried my idea about using the coconut oil as a lubricant. It was a game changer for me. Not as talented as Amy. I’m also glad that you purchased the Jenaluca XL scoop. The quality is excellent. I’m glad you shared the link too. Currently working on getting my channel up and running.
THANK YOU! I tried to find who it was that recommended it and couldn't. So glad you commented! ❤️😘
@@IndigoNili - Hi? I have been watching your videos and was wandering if you could sometimes show how to make items or just assost with the calculation of ingredients for smaller portions? I would love to make the Hawaiian rolls 6 to nine is enough especially since you have to eat them all up, I would like to use them for sliders.
@@blackdiamond2977 just halve the recipe.
Also she was joking about having to eat the whole pan in one sitting. Woof.
@@Puglover130 - Think tou misunderstood when I mentioned about eating them all up. That was for me in that I only want to make a certain amount because they will get eaten all up. WOOF!
@@Puglover130 - Also, not all ingredients are halved just because you want a smaller portion.
I love these rolls I use them for everything. Hamburger buns, pizza buns, tuna melts. Love! Love!
amy killed it with those rolls. i loved them, and i hate most psmf style recipes
I love the idea of swapping gelatin for xanthan gum. I’m not a fan of nutritional yeast either. I’m excited to give this a try and reduce the n.y., or omit altogether.
Can’t wait to try this recipe!! Egg white powder and pineapple flavoring shipped today 😊
My first batch is in the oven! My daughter got a GREAT do on hers last night and that was after accidentally adding TWO cups of liquid whites! I am trying the original recipe. Note: after doing many batches of your bread I have found that it takes only 1 tsp of glucose to brown the loaves(I don't tolerate Allulose) so thats a tip for others in my position. Back to the rolls: Either duck fat or my own rendered pork lard works better to grease the scoop for me. So waiting patiently for my rolls to come out! Drum roll! Yes--they are MARVELOUS. Soft and light! Unreal! A real game changer! Thanks again Indigo Nili!
😍😍😍wooooohoooo!!! You go girl!!! 🙌🏼🔥 I’ve started replacing the xanthan gum with gelatin thanks to you!! Brilliant move right there ❤️ and my scoop was a little smaller, resulting in more rolls! Enjoy friend. And next time, leave out the nutritional yeast 😬😘
Why no nutritional yeast?
@@JenFine223 Yeah.........No!!!
keep the nutritional yeast
@@JenFine223 she doesn’t like the flavor! It’s just in there for the extra B vitamins. My brand barely has flavor in it, some are VERY flavorful and people don’t like them. Totally up to you!
@@ketokarbs3671 how much of it do you use?
@@JenFine223 I use 2Tbls
Fun FACT..
Hawaiian Bread is really … PORTUGUESE Sweet Bread!
The Portuguese settled Hawaii and brought their sweet bread to Hawaii.
Being 1/2 Portuguese I have wanted a sweet bread recipe cuz I missed my traditional Portuguese sweet bread like my Nana made.
I had a recipe for my bread machine but going KETO that recipe is out. (Hmmm maybe I might see if I can convert that for keto.)
Thanks for your post here, introducing me to another channel to visit , I hadn’t found Amy before today.
I love this idea. I've not found the carb content, as I couldn't find a link to "your" recipe. Help
I love your kitchen window view! And thanks for this video! 😍
Her whole kitchen is cute 🥰
Looks great! I will try these next time I need to make bread!! Thanks to those followers that suggested the scoop trick too!!
Yes! Lifesavers!
Thank for your testing recipes. My husband and I cannot eat nutritional yeast. We taste it strongly for our taste buds, so I will omit it when I make the bread. BTW, my husband likes the egg bread you revised with the powdered whole eggs added. He told me the texture was so much better than just using the egg white powder. The blend was perfect for us. Many, many thanks for your continued trials, or experimentation. It makes our lives easier.😊
You are such a joy to watch! I love your personality and willingness to experiment with recipes. Thanks for sharing all of your work with us. Oh and your kids are precious too :)!
I made them a few ago and the are really good. I also just made it as a loaf and it cane out great 👍
I also made it as a loaf that didn’t turn out great. I do think, though, I may not have baked it long enough. In either case, it’s a terrific recipe.
@@barbrannnlm2271 I baked for 37 mins and increase the temp to 340 and seemed to work much better for me but my oven tends to take a few extra min baking just about everything
Ohhhh Nili! They look amazing. I just love Amy’s Hawaiian Rolls !! 🤩🤩
They were scrumptious! 🤤❤️
I made these yesterday and they are a big hit!
Yahoo congratulations. 100K well earned. We love you Nili😘🤩💗
🤩🤩🤩 So excited!!
You are not weird. I am with you on your sensitivity to the nutritional yeast taste!
Oh that reminds me of ham and cheese sliders. So yum !
I made these and they were great. I like the bigger size so I can use with meat patties or whatever for lunch. Thanks to you and Amy. Barb from Buffalo
I used the egg yolk powder instead and mine came out a more bread like texture
Another delicious sounding recipe that I want to make! I always make your egg bread and butter buns.
Wish I could say it worked but after buying 5 lb of egg white powder. Absolutely no stiff peaks no amount of beating would get it. I have both a Bosch bread mixer thing with whisk attachments and a hand mixer and neither one would do it and yet I have absolutely no problem beating regular egg whites to stiff peaks when they don't have all the extra junk added in. I wish I could make these work cuz The ones you made look delicious. I used three quarters teaspoon of the same brand of pineapple extract and I can really taste the pineapple I definitely wouldn't put more. 1/2 teaspoon might be better
Tried again with half batch and started with just the egg whites. Beat until very bubbly. Added cream of tartar and beat until it was dissolved, then added in egg white powder. Used about 2tsp of the fresh egg whites to bloom the gelatin. Waited till already at soft peaks to add allulose. Then at stuff peaks added everything else but no nutritional yeast this go round, except yolks(with pineapple extract in them) until well mixed. Added yolks and It deflated really fast and i couldn't even use a scoop. Put them in 4 inch silicone cake/bun molds.
The first batch although it stayed mushed on the finger test was really dry and took a ton of chewing to get to where it wasn't just too dry to swallow. Second batch which worked a little better (but not optimal) was better and at least not completely dry. I could handle using it as a hamburger bun at least. I only did half batch the second time so i wouldn't waste so much ingredients. I think I'll try with xanthan gum next time since I'm not sensitive to it. And maybe I'll just wait until i can use somebody's kitchen aid. This is definitely not a very hand mixer friendly recipe. But I'm really impressed with the flavor having the pineapple extract in it. It really does have that Hawaiian roll essence.
Wawoo it is really very interesting and healthy recipe. Thank you for sharing your experience. 💞💕💖💓❤️
That sounds like a great option for me. There are portions that I can have every day instead of slicing bread. I can use whatever extract I want. And I’m not cracking a dozen eggs! Five eggs is enough to separate. There’s gonna be some that I break anyways
Works beautifully thank you ...also added a little inulin and reduced allulose slightly and used 3 yolks to reduce fat..worked really well this will be my go to PSMF recipe from now on as I can't get the loaves to work so will stick doing these instead - also increased quantities by 50% so I can get a full tray with no gaps.
Love them too! Next time i will use beef gelatin instead of xanthan gum.
Love this recipe. I used powdered tropical pineapple drink mix cuz that’s what I had on hand and taste great. Yes, a good scooper is essential. I will be making these again real soon.
Hi! Just wondering how much of the powdered tropical pineapple drink mix you used. Thanks!
@@jerikay I think I used 2 pk that are for 8 ounce drink. The only thing is there is Maltodextrin in those powdered packages which is basically sugar.
Well I don’t feel so bad because mine did deflate about as much as yours. I guess that’s normal. I really like how they moisten up in a Ziploc. I store them in the refrigerator and they are so moist
I have seen this recipe from Maria Emmerich's site, but I am going to start using gelatin.
Anyone try this recipe in the round mesh bun molds? I’m going to try this recipe. It looks way cheaper than the others with the price of any type of egg powder right now. Price doubled since the last time I bought whole powdered eggs. Ugghhh… thanks for this video and thanks to Amy!!!!
I haven't but I want to!
Hey, great test of these rolls. Not a yeast fan either. So if i omit the pineapple extract and nutritional yeast, I could maybe, possibly get plain dinner rolls?
I agree with Amy I replaced the xanthan gum with gelatin as well because of you. Just made some 2 days ago😊🥰
I definitely need to make these but need the ice cream scoop!
You don't need a scoop. Just mix it up and spread on a 9x13 pan on Parchment paper and bake. When done cut into squares.
@@bettyraynor-davis9 I used a half cup measuring cup and yes, it works. I did get the scoop anyways because I want them to all look uniform. 🤷🏼♀️
Hi Nili. Thank you for another great, informative video.. I've made psmf 3x and each time, I continue to tweak it.. my last loaf had nutritional yeast and bloomed active dry yeast.. asking with fresh egg whites and yolks. I agree with lowering or omitting the nutritional yeast, as I'm not loving it in my bread.. Can you please share the ingredients on the pineapple extract, as I've purchased a few of theirs to discover propylene glycol in them.. As always, awesome content.
I cannot wait to make these.
I'm not big on nutritional yeast, either. I much prefer the regular yeast. This is tentatively my project for tomorrow.
Yay!! My husband loves Hawaiian bread!!! So making this!!👍🏻👍🏻❤️🥰❤️
As others have said,I too have egg envy! LOVE your videos, can’t say it enough. (Missed your mini-me tasters.)
I just made these tonight, and my biggest regret was not having a mega scoop (like Maria used) so that they could be burger buns. But I omitted the yolks because well.....ice cream-making tomorrow.
You're not weird. I don't like the nutritional yeast flavor either. I've tried making this into a loaf, as people are doing as the new iteration. Please experiment with that, too as I'm guessing you might and let us see what you think. thanks so much Nili.
You made me want to try this
Can you make donuts from egg white and gelatin please 😍🙏🏼
I use her recipe and these are now my go to for all my Keto bread. I only use one tablespoon of the nutritional yeast. My scooper is the bigger one and I like them bigger like yours! Perfect for sandwiches.
What's the texture like?
It’s the closest to bead I’ve found. Can’t eat the PSMF bread and I’ve tried too many times. Not as sweet as Hawaiian rolls at all.
I need to make these
They look so good!
Hello! Your eggs are beautiful! Haven't tried it yet.
These woud be terrific for ham and cheese sliders, if you made the smaller roll size!
Awesome! I’ve got to try these. “Gimpy One”, that’s me😂.
Could you tell me if you or anyone her have tried the lorann flavour emulsion instead of the flavour extract? It says that the emulsion provides a stronger flavour in baking?
Yes it’s stronger and the flavor doesn’t bake out
You’re not weird I don’t like it either so I omitted the nutritional yeast on my second Batch
Have to be honest, I haven't been super thrilled w/Olive Nation extracts these days. I'm not sure if it's the way I'm using them, or if maybe their formulas have changed, but I cannot seem to get the flavor strength out them~ seemingly, regardless of how much I use. For instance, I bought an 8 oz bottle of the hazelnut recently, to make my own coffee creamer, & it's been a big fail- sadly. So it's not just in baking, since that's just adding to cream & half cream w/a bit of sweetener~ the hazelnut should shine through. I started w/a teaspoon to one pint of liquid, then 2/3/4/5/6~ errggh! Anyhow, not giving up on the company quite yet because it's been awhile since I've used this brand, so I need to try another flavor (I have lemon also) before I determine much more.
I went into detail in the hopes that anyone who reads this & may have some tips, or can recommend other brands, might care to share that info w/us here~ pretty please. =) It really is a significant part of low carb eating to have flavorings we can count on. I'm happy to pay more for better product, I just don't want to end up w/$500 worth of "trials" in my cupboard that I hesitate to toss out for the next five years! So thanks in advance~ Samantha Whitson
*THANK YOU Nili~ for another clear & concise post, always so good! 🌼
I love Amoreitti
I use stevia glycerite in little squeeze bottles I buy at my health food store, comes in different flavors, and the other is better stevia but I think that one spikes blood sugar. You maybe can try Amazon? Cost around $10. and I use 3 drops in my coffee/chicory or in ‘pancakes’, etc. I have no digestion issues with it. 🙌🏼
@@b-c-hwithmaria.4275 Thank you Maria~ that is helpful, considering the collection I've got going already. To be honest, you had me at "3 drops" & "no digestion issues"~ that's enough to make me try them. The Goldkamp's (KetoNaturopath) here on YT recently mentioned the stevia glycerites as the only one they use as well, & they've been at it a long while. Appreciate you taking the time to respond~Samantha
@@wildflower1335 Good to know! I was looking at that brand of "Sweet Corn" to attempt a version of 'grits' for my husband. I think I recall seeing trial size sets of multiples on Amazon, so that might be a good way to find out before investing in larger sizes. Thanks for responding =)
I have purchased Olive Nation extracts and thought it was just me, but also highly disappointed in the taste. I expected to get a robust taste, but was saddened to find that even using a lot more doesn't produce the flavor I'm looking for. I do have a 16oz bottle of the bacon flavored one & am going to see if it works well with these to produce a bacon flavored biscuit that I can have with eggs & cheese to save on the calories (and price) of real bacon. My diy "bacon, egg & cheese breakfast sandwich". 😆
I really wish people would make smaller recipes. Its difficult to try to figure out small recipes from big ones.
Why can't you just divide each ingredient in half?
I was watching some fried rice videos I think they were Japanese videos anyway they cracked open a lot of eggs, separated them and then he strained them. I thought that was very interesting so I tried it and you do get a really nice product if you strain it I think I’m gonna do that from now on
Strained the eggs?
Strained the whites, yokes or both?
Cyndi, I wonder if it's because straining separates out the whitish bits from the egg white, or maybe that it creates a more even/fluid consistency to the whites? Could be both I suppose. Thanks for the tip~ I think I'll try that as well. =)
@@RV-there-Yet ya they grossed me out.
I'd be willing to bet that that these are far superior to the store bought brand Guy Fieri endorses on TV . I find that homemade bread and rolls are a great source of carbs when I feel like taking a break from the KETO routine.
I just found your channel and these look great! I am probably going to freeze half - it’s just me & my hubby…
I read all the comments and think I will make them (minus the flavoring) to go with our Turkey dinner tomorrow for Easter weekend and sandwiches. We are emptying our freezer to make room for our organic free range chickens we will process in a month, LOL! I am a Celiac and always looking for safe recipes I can try. Gluten Free bread type recipes usually suck. I make every single thing I eat from scratch, I only eat out about once a month at 1 safe restaurant.
Ooh... These would be perfect for Easter dinner! 🤩
Thank you
Thanks Nili! I'm shocked your oven doesn't default to 325 degrees LOL
Hi Indigo, I went in today to try to buy my first Redmond real salt, to my surprised, I read on the label that ‘this salt does not supply iodine, a very important ingredient’. if this is true, how do you get your iodine, and what is the use of redmond real salt every keto person is raving about. thanks for your response
Have you tried adding MCT oil to your recipes? I have made 3 of your egg white bread loaves (w/ arrowroot and butter powder) that came out really well. I just made another added 1 tbsp of the MCT oil brand that Costco sells. It whipped up the same way as the other loaves I've made (using a hand mixer). I haven't experimented with the proportions of MCT oil yet, but it is currently in the oven and appears to bake the same way as the w/o MCT oil recipe.
I've tried MCT oil powder but not liquid.... Good to know!
If it comes out the same way then why add it?
For the benefit of the MCT oil.
@@jeremiahsanders ❗❗❗🧐🤗
Update on the outcome, it actually turned out quite well. I like the texture a bit more w/ the MCT oil than without it. It seems to have produced a bunch of very tiny bubbles in the loaf.
So, So glad I found your channel ! Question....are your breads and rolls, including the Hawaiian rolls considered Carnivore ? Thanks
Love your channel! I only have been able to afford one of the silicone sheets so far..but this one has to be next! Could you please add all the sizes that you have into your Amzn store list? Also would love the canisters that you use. Thanks!
What are some sandwich ideas with Hawaiian rolls?
I just made this and it’s amazing. I adore you Nili! So I just the recipe almost exactly and then 1 tablespoon. Is that what gives it a sour taste? I’m going to do a taste test and do another batch later tonight without the yeast.
I’m obsessed with these and do eat the whole batch. No shame 😂. But mine always deflate. I add the yolks slowly. As soon as I start scooping. Any tips? 🙏
Well I have all the ingredients except the pineapple extract, they do look good.
I got to start with I have loved pretty much everything you make! I make the Sweet Coconut buns on a weekly basises. But these just do not cut it. I had tried Maria's recipe and did not like it. But when you made them I thought she has changed it to make it so much better I know. To eggy for me. Thanks for trying but I will stick with your other bun recipes that are fantastic. =) Keep up the great week.
Keep up the great work and week! haha!
I've tried making the buns twice and they fall right away when I add the yolks and I end up with a pan of flat "bread". I can't figure out why I can't get this to work. They look so good!
Same
Maybe beating your whites till stiffer?
If that doesn't work go with the loaf? Just asking
I had this problem too. I think we are not whipping the egg whites enough before adding the yolks
I’ve been wanting to make these but I ran out of egg white powder but I now have some on the way! Also I am allergic to pineapple, so what should I use instead??I’ve also been waiting to see if you make Amy’s Rolls. Glad you finally did. Glad you were able to make it work for you.
I saw another channel that used orange extract. 😊
Pineapple extract shouldn’t have any pineapple in it. It should just be a chemical copy of the flavor.
When I made them, I didn't add ANY extract.
Try orange extract or lemon.
@@denisec6577
If it is real extract it should be infused with pineapple which would have real pineapple in it, kind of. I’m nervous about that. I make my own vanilla extract and I soak vanilla beans in vodka (or bourbon) and I would think that pineapple extract is made in a similar manner, I will try lemon extract as I like lemon, not thrilled with orange.
How many thumbs up do the kiddos give? I have all these ingredients. I may make these tomorrow!
What do you name your beautiful mixer?? I love walnut shrimp, any suggestions on making? Pina Colada Keto Chow maybe?
You have best recipes.
Does the yeast give the rolls a sour taste? I made the rules yesterday exactly the way you specified and they are delicious but a bit sour. Thanks so much for all you do. I love your channel!!!
@indigo did you happen to make a savory version of these? I'm not a fan of the pineapple & sweet. I'd really like to make a tried & true version that is savory for the fam.
Everything I make with egg white and egg white powder always comes out like drywall. I would love to try again but I’m afraid of the results
they look really good...is it Keto friendly?
Hello! I just made your "butter powder-arrowroot " bread. It smells delicious. How can I tweak it so it goes down in sponginess and dryness. More concerned about less spongy. I don't know what to increase or decrease.
thanks!
Yeeees!!! Sliders 🍔 dawg!!!! It’s on now!
These were DELICIOUS!!! Have u tried with egg white powder instead?
I ordered your big scoop through your Amazon link..."I like big buns and I can not lie"😂 Please Amy what is the carb content?
I'm with you on the nutritional yeast .. I feel it is almost fishy tasting and smelling, like fish food
Anyone know the nutrition facts for these, please?
I've made these twice now and each time the taste is great, but i wish they had a little more height them. Any suggestions?
What if you proof the yeast before adding it.
Hi there! I’m continue to have more of a sponge like consistency in my baked goods, so I’m wondering if you think it could be the Egg White Protein powder (Jay Robb)that Maria recommended in her first recipes? I would greatly appreciate your opinion!
For me.. I much prefer the Now brand. Tried Judees and just did not whip as well.
How many carbs?
Wondering if anyone has tried making these rolls without the egg white liquids and their yolks? Could we just use water for 1st part when adding the liquid egg whites and then dried whole eggs at end of whipping? Hmmm.
Those buns will make some awesome sandwiches!
I just had some as breakfast sandwiches with bacon and fried eggs 😳🤤🔥 SO delicious!
I made them twice and I’m not gonna say they failed but they did not turn out like hers at all. I followed it to a T even doing it while watching the video
There are so many factors with making egg white recipes (like the weather!) that are outside of our control 😔
@@IndigoNili i live in a very humid área i cannot keep egg whites without deflating so bad. Can you please work in this?
Hi Nili,
I've tried this recipe & Maria's recipe exactly. I was wondering what you think of the buns flattening after baking. Is their a way for them to keep their shape, like you did with the egg white bread recipe?
Could this dough/batter be used for chicken and dumplings?
I've tried the protein sparing bread. I didn't like it at all. Made me choke and hard to swallow. I only tried it one time. Then I did it as a pizza base and it was good but not great. Is this bread better? Cause I would really like to try it and not waste it.
Yes, imho it is better. Nili has actually spent a lot of time experimenting with variations to improve the texture & taste. If you scroll through her channel you will see what I mean. There is one post in particular that is listed as her "perfected bread recipe"- or something close to that wording-that is a culmination of her trials. Beyond that, it's really a matter of adjusting to your own liking as well. I tend to do this by making mini batches of something until I get the result I'm looking for, so I'm not using up so many ingredients. =)
First, LOVE your vidoes, I tried making this today and my mixture never stiffened up, it was runny even though I ran my mixer for over 5 minutes. Thoughts?
I also only had nutritional yeast flakes, maybe that made a difference?
Hi, I'm thinking about making a brioche-type of bread using the scoop method-2 rows of 3 or 4 scoops so I can just tear them apart one by one like a brioche. What scoop size would you recommend for a 9 x5 inch loaf pan? thanks!
That last roll you scooped out looked like it had 2 eyes and a nose. Wendy on Loving it on Keto puts flavorings in her bread and she thinks the egg white powder dulls down the flavor. So she adds extra flavoring. Good to see you.
Get some rapid yeast or double the yeast
WHAT ARE THE MACROS, PLEASE?
Can you please link that scoop again? I can't find it. Thank you!
Here it is! amzn.to/3s0SXer
I made Amy’s Hawaiian Rolls today. - no pineapple extract and I forgot to put egg yolks in! But, even with my errors, they came out really good. I had one with dinner tonight and it was not like styrofoam at al. Tomorrow I am going to make another batch but with the dried egg white, Amy said she has done that but she used enough egg yolk powder for 3 egg yolks. Do you know how much powder that is equivalent to (I threw out my bag and put the yolk powder in a container,) I also sprinkled four of them with some shredded cheese (just like some buns I saw at Costco today with cheddar baked into the top of them.) I think I should’ve used a more flavorful cheese because I really can’t taste it but they look really pretty.
You might be able to look online for the brand that you have, but my eggylicious container says 11.25 grams or 1 1/2 tablespoons is equal to 1 egg yolk
@@janp7660 thx. I'll check their website.
Does anyone know the carb count for the rolls ? 🍞
Can you bake these rolls or the egg white bread in the instant pot air fryer?
Is is it powder or granular allulose? Thanks