These have a more elastic texture like dinner rolls; it cones from the high protein content. (They’re so high in protein, you could have a left-over roll in the morning and call it breakfast.) But they come out wonderfully crusty and have a good yeasty flavour. We had them for a holiday meal, and everyone liked them, texture and all.

Ingredients used for this recipe:

155m1 water, 3 tbsps (25g) instant dry milk, 75g wheat gluten, 75g wheat protein isolate, 60g oat flour, 30g butter, 1/2 tsp salt, 2 tsps active baker’s yeast (one packet)

Procedure and Preparation method for this recipe:

To prepare this recipe is quite simple, we need to begin by Putting everything into your bread machine, in the order specified with your unit Put dough through two knead-and-rise cycles. Remove from machine

Spray a 12-cup muffin tin with oil to prevent sticking.

Nip off bits of dough, and roll them into balls about 2.5cm in diameter Place three dough balls in a clover-leaf configuration in each muffin tin The dough will be extremely elastic! So don’t worry about trying to make each ball completely smooth.

Let the rolls rise for 60 to 90 minutes in a warm place. Preheat oven to 180 degrees or Mark 4, and bake rolls for 10 to 15 minutes, or until golden.

Serve with plenty of butter!

The Calorie Ratio for this recipe is: 172 calories; 4gm fat; 26g protein; 5gm carbohydrate; 1 dietary fibre; 7g usable carbs.

This recipe Serves about: 12 rolls