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High protein bread rolls recipe
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<blockquote data-quote="Avocado Sevenfold" data-source="post: 1498306"><p>I kept to the original recipe quantities. Only change was using Truvia instead of Slenda. You did use real sugar for the yeast didn't you? This is required. I am a bread baking noob too so not sure about the second rise thing, but have often seen on the telly that they punch out the first rise and let it rise again. It doesn't need much of a knead the first time either as it is so high gluten.</p><p></p><p>I did read an article about bread troubleshooting. It mentioned not being tempted to let it rise for too long. It gets bigger, but the yeast eats itself to death (?) so has no life left to spring up a bit in the oven.</p></blockquote><p></p>
[QUOTE="Avocado Sevenfold, post: 1498306"] I kept to the original recipe quantities. Only change was using Truvia instead of Slenda. You did use real sugar for the yeast didn't you? This is required. I am a bread baking noob too so not sure about the second rise thing, but have often seen on the telly that they punch out the first rise and let it rise again. It doesn't need much of a knead the first time either as it is so high gluten. I did read an article about bread troubleshooting. It mentioned not being tempted to let it rise for too long. It gets bigger, but the yeast eats itself to death (?) so has no life left to spring up a bit in the oven. [/QUOTE]
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