Preheat oven to 325 degrees. Prepare 3 cookie sheets with parchment paper.
1 1/2 teaspoons cream of tartar
1/4 cup allulose
1/4 teaspoon salt
Put into a stand mixer with the whip attachment. Turn on low and pour in:
1 1/2 cup water
Turn mixer to high and whip on high until stiff peaks form.
Using a greased ice cream scoop*, dish out rolls onto prepared pans. Cook 15 minutes. Makes 30-40 rolls.
*Works for awhile, then you have to help the mixture out with a spoon.
Modified Maria Emmerich recipe.
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