Yeast bread. It is the nemesis of many a baker, as it is finicky and often takes a deft and practiced hand to come out right. And it’s even trickier for those trying to go low carb. There is something nearly magical about the interplay of wheat flour and yeast, the way the gluten traps the gas created by the yeast, to make the dough rise so perfectly. It’s a daunting task to try to replicate this with alternative ingredients. But I was inspired to try a while ago by my good blogging friend, Roxana, of A Little Bit of Everything. She is a master of beautiful dinner rolls and other breads and I so wanted to make her Garlic Rolls that I just had to give it a go with my low carb specialty flour (Carbalose Flour*). I was successful, and I went on to use that same dough in several different variations.
So when Roxana asked me to guest post on her blog while she was away, I knew instantly what I wanted to make. I’d seen another gorgeous yeast bread creation, a savoury monkey bread flavoured with parmesan and garlic. I thought how perfect my low carb yeast dough would be for this sort of thing, and for those who don’t need to be low carb, they could use Roxana’s regular dough to create the same delicious treat. At first, I was going to make it into one big monkey bread, but we were on the go a lot this summer and it made sense to make little individual buns so that they could be packed into lunches. And lets face it, mini versions of large baked goods are just cuter!
I was thrilled with the result. The bread was tender and chewy, and full of garlic and parmesan flavour. Delicious! And I don’t doubt for a second that the results would be fantastic with Roxana’s regular dough. So I’d like to invite you on over to A Little Bit of Everything to check out the recipe. And while you’re there, check out all of the other wonderful treats Roxana’s blog has to offer!
A Little Bit of Everything
*Carbalose Flour is a wheat-based flour that is specially processed to be high fiber and low carb. I don’t use it all that often because of the cost and because I like to make a lot of my baked goods gluten free as well.