Sandwich Rolls

This is another great recipe in “Breaking The Viscious Cycle” book, page 126.  I thought I’d try something that actually looked like hamburger buns for Justin’s hamburger this weekend.  Mine turned out flat for the first time, but next time I will try harder to work at the tip they give in the recipe.  I made Justin a BLT and hamburger!  He had a PB&J today for lunch with a sandwich roll at school and jelly toast this morning for breakfast.  I keep in the fridge.

Sandwich Rolls

Thisrecipe makes 12 rolls – perfect for cheeseburgers or turkey sandwiches with bacon, lettuce, and tomato. 

1 cup uncreamed cottage cheese (dry curd) (See picture of the Farmer’s Cheese used for the Lois Lang bread recipe under “Recipes”)

1/4 cup melted butter

1/4 cup honey

1 tsp. baking soda

3 eggs

2 1/2 cups almond flour

The secret to making rolls that don’t flatten (although flat tastes good too), is to add the eggs after the first four ingredients.  For fluffy batter, do not let the processor run too long after the addition of the eggs.

Mix first four ingredients briefly in the food processor and beat until it is fluffy – like whipped cream.  Add eggs and beat briefly.  Remove from processor and add almond flour.  Stir in thoroughly with a mixing spoon or spatula.  Put large tablespoons of batter on a greased baking sheet and run a wet hand or spoon over each roll.  Bake at 350 degrees for about 15 minutes.


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