🌺Hawaiian SWEET Rolls **the Indigo version!

[@siobhanfriedgood]

I didn’t have a few things on hand, so my tweaks: I omitted the nutritional yeast ( I don’t really care for it anyway) entirely. I didn’t have pineapple extract, so I substituted orange extract in its place. I didn’t have yolk powder, so I substituted whole egg powder for that. I hate the way the whole egg powder clumps up, so I mixed it really well with the egg yolks before adding to the batter, and that blended really nicely. My rolls didn’t sink that much, or spread out, so yay!

[@ronip3655]

I have found that I get the best volume in my egg white bread when the liquid (either water or egg whites) is warm. If I'm using water, I have the temperature at about 100°F. For liquid egg whites, I warm them to about 70 to 80 degrees.

[@brendashope1558]

Great tip, thanks Roni!

[@AnneSD]

I absolutely agree. They need to be a bit warmer than just room temp.

[@Sophiamia6960]

I add about 2 tablespoons of any flavor keto chow, and they turn out perfect and keep the shape. And I only use a TBLS spoon of allulose and they and the bread turn brown.

[@AllisonReece]

@Indigo Just an observation: I noticed on Janet's YT channel, her batter looked a little more firm, your's once scooped out is spreading slightly. So, thickness of batter could make a difference to height of rolls. And I believe you saw her air fryer video, which you commented on. Did you ever try baking them in the air fryer? I just tried Janet G's method and they didn't flatten, I noticed my batter was stiff and thick and kept it's shape & height. The rolls came out great from the air fryer.

[@PlaceForFaith]

I plan on making a version of this but substitute the water with a can of pineapple spindrift. Only 4g carbs for the entire can but since it does have some pineapple juice, you get that foamy reaction with the batter. Can wait to see if it works out.

[@karenhoff5548]

Hope you post the result 😋

[@cyndimanka]

I did that the first time I made them. Only I didn’t use a full can. I probably used maybe three or 4 tablespoons. You could still tasted pretty good

[@inbedduringcovid3005]

I wonder if mineral water sparkling water would keep or make them higher. I love the height with using two sides for those sandwich sliders baked online

[@TheAngelsJourney]

We are getting closer to the PERFECT ROLL!!! Keep tweaking, we’ll get there!! ❤️❤️❤️

[@lipstik06]

Nili, thank you for being The Alchemist in the kitchen. My mother always taught me to add one egg at a time in order for all of the liquid to disperse evenly among the dry ingredients.

[@flowerpot18241]

Try keeping the pan itself off the hot stove while scooping out. For me that works the best

[@waytoofluffy5332]

I wonder if that is what I did wrong. Mine turned into a puddle . To try save the batch I poured them in a bun mold. They were ok. Good for a ham sandwich. Perhaps I will try again.

[@PinkLady54]

Happy Mother's Day to You Nili! Happy Mother's Day to all of us with this recipe Just in time for holiday! I absolutely LOVE Your bloomed yeast in ALL keto bread type products. What is the reason for not using it in these? Do You know if it will wreck them if I do? Thank You & LORD bless You & Yours with continued prosperity in Him.

[@brendaboysel9296]

I watch several channels on KZbin. That being said I can't give credit where it is due. But someone said that they use the mesh mold for buns. But put it on a cooling rack to bake them. This lets the heat go around top and bottom. I have not tried this yet myself so can't say how this would work, but they said it helps with shrinkage if I remember right. I love and watch all your videos recipe and health concerns. I too have low iron. A couple years ago I had 2 iron infusions. My Ferritin level is extremely low as is my iron level. I'm watching to see if what you are taking helps before I invest in more things to try. I went the normal prescribed iron pills, and they really haven't helped my levels at all.

[@tamarajans]

Each time I make the bread is better than the time before. Last one blew my mind. I was texting people about the amazing bread I was eating, lol… 🤷‍♀️… And my sister-in-law visited today, who I don’t think has ever done low carb (they’re a fit family), but she LOVED it! I was worried I should explain that it’ll be a different ‘chewing experience,’ perhaps, if one has never tried it. But she really loved it… Even more amazed than I am (or maybe that’s not possible, lol). I am almost certain this will be a huge health/weight loss/balance… game changer (seems like such an overused phrase) for me. I’ve been battling for a year + to get the scale to go down some more. 🙏 You will have changed my life. And my husband is a huge carb addict… He tries a little, but It may make an even bigger difference for him.

[@PursuingHeaven]

Wow Nili, I used to live in Oregon City growing up, on Beavercreek Rd, right by the golf course. I went to Gaffney Lane Elementary and then later to Moss Jr High. Later my folks moved to Gladstone, but Oregon City was my favorite place I lived as a child. That was a very long time ago, and now I live across the country, but it is so cool to see someone else from my childhood home.

[@justpassinthru]

these always look so good. waiting to get another mixer before i can try😞. a couple thoughts for you.... when i was younger (66 now), before cake mixes really, angel food cakes were very dependent on cream of tartar..... maybe increase your amount some? also you always, always, always took from oven and inverted upside down (on a glass soda bottle 😊) to cool so it didn't fall and of course you never greased the pan. looking forward to more videos of food and your precious family💜💜💜

[@furysmith6564]

Well you did it again!! I didn’t have Egg Yolk Powder, much to my horror! Everythibg was in the bowl already, usually I prepare better but used Whole egg powder… I made 12 Freeform rolls which did not rise at all… too much crust now but will eat with soup! Made 6 hamburger mold buns large and small and the large molds rose beautifully and are Sooo soft and good… eatjng a ham and cheese sandwich now… the small slider size didn’t rise as much but are still delicious… by the way the sliders were in the fridge for 30 min until I could bake them and they’re fine… going to make this recipe again and again for sandwiches… soft and fluffy! Thanks again for what you do… love seeing your lovely family too…now on to your crepes with the egg whites

[@deetaylor6869]

Also, have you ever tried using club soda instead of plain water when you bloom your yeast? Maybe that would help keep the roundness of these rolls stay higher ….

[@scootergeek1699]

If you look on your scoop's scraper, there should be a number indicating scoops per quart. My largest is a 12. This should help with an accurate recipe.

[@stephaniejones9365]

I'm patiently waiting for my sweet rolls. Alexa "please set a timer for 20 minutes". Thank you for sharing your recipe and Happy Mother's Day❤.

[@miasgirls3778]

It could be the humidity, I live in South Texas so I use only one cup of water in your bread recipe ❤️❤️❤️

[@rikwen96]

I love the Hawaiian rolls, so good. I noticed that you added the dry egg yolk powder as you said it stabilized the bread. Have you tried substituting the whole amount of egg yolk powder for the egg yolks in the recipe? Just wondering if that would make a difference and if you had already tried it.

[@steph6197]

Looking forward to you using frozen butter in this.

[@judyrobinson5044]

It probably seems like I am stalking you(LOL) but no, I am just LOVING all the variations you have succeeded to accomplish. I did want to mention it made me feel SO much better to see that you got those perfect rolls that didn't fall and stayed high--ONCE but then not again. I am having that issue with the bread. First 3-4 loaves PERFECT then I am having sides cave in again. You mentioned humidity and of course we live just west of you in Newberg, its been POURING rain and now am wondering if that might be part of my issue. So I did feel better to know its not just me. I measure VERY carefully and still got 2-3 loaves back to back that started out LOVELY but the sides caved in a bit. Baffling. Anyway--thank you SO much for the work you go to for us!

[@susancochran2826]

Love seeing Oregonians. I lived in Newberg 10 years and now in Bend.

[@judyrobinson5044]

@@susancochran2826 Wow! So funny how small a world we are. So I have a question: Are you making this bread and if so, you being at a MUCH higher sea level and drier should technically be great conditions for egg white bread. Have you found that to be true?

[@susancochran2826]

@@judyrobinson5044 I haven't tried these, yet. The few psmf breads I have made have come out ok without making changes. Some caved a little but it's still all new to me.

[@tbburditt]

Yay, thank you!!!!!!!!! As usual you've made my day with your awesome recipe tweaks!!!!!!!!!!!!!

[@sandymiller9471]

Have you tried freezing these rolls

[@barbaragray4309]

Your egg white bread looks sooooo good..

[@alansawesomeketoworld4612]

I need to make bread this weekend and have egg yolk power so I am going to give it a try

[@deetaylor6869]

Hi, have you tweaked this recipe with the frozen butter at the end yet? I hope you perfect that!

[@fabricpixie3602]

just made Carnivore's Angel buns, out of the oven maybe 15 minutes. They looked so beautiful tall and fluffy while in the oven, but sadly yes they did 'fall, deflate' but still taste yummy. OH and right now I have her recipe in the oven as a bread loaf, have no idea how it will turn out but it has risen so much

[@sharosmith]

Do they taste like the PSMF bread? I don’t like the magic eraser texture

[@fabricpixie3602]

@@sharosmith no, soft and flavorful

[@arkyhunter2750]

They do look good.

[@janismcgovern5067]

I love them!

[@JB-wp2gn]

I’ve been using Janet’s idea of air fryer instead of oven. So much better!

[@cyndimanka]

Those scoops should have a number stamped into the little lever part that scoops the stuff out. Like they’ll be an eight or a 12. The higher the number the smaller the scoop the lower number the bigger the scoop

[@patriciasantoro6527]

Okay, you've convinced me to try these. I've been a little intimidated, and confused by so many options. I'm diving in. I loved your interview with Steve from Serious Keto!!!

[@marcellecostanza1777]

ME TOO!!! So confused with all the different options. I'm going to have to tweak all three cersiona sn and keep my fingers crossed. These ingredients are NOT cheap!

[@saraeasterday9558]

Mine is in the oven! Can't wait to try!

[@txketochic46]

these look delicious! What does the arrow root starch do? I don't have that ingredient. Thank you!!!

[@theresapye5536]

Just bought my 1st kitchen aid. Always had a hand mixer. That said its been 25 minutes and its not at stiff peaks yet. Did water version. Measured wirh a scale. What could be wrong. Its a test for this new mixer. Well see if it survives 😱

[@jodiebullion3852]

I can’t buy egg yolk powder in Australia, what can I substitute that for. Thanks

[@cyndimanka]

I watched a bunch of soufflé recipes to try to figure out if there was a secret. One video I saw they actually stuck a toothpick in it to let the steam escape and supposedly it helps the soufflé not deflate. I tried this with my last Hawaiian rolls and I only did two and I did not find any difference.

[@winonabannon8556]

Just wanted let you know that I made these today for a lunch gathering with some friends. I used the orange extract instead of the pineapple, as I have said before. I baked them in my little silicone small roll baguette pan. Kind of like the one you have for the full size baguette or hotdog bun baking pan, only the baguettes are about half the size. Then I sliced them in half horizontally, and used them to make Strawberry Shortcake with the strawberries and whipping cream layered in between each layer of the buns. They were absolutely delicious!

[@IndigoNili]

That sounds incredible!! ❤️

[@Rightofpop]

They look really good!

[@nancyk7874]

Happy Mother’s Day!

[@judyduran2306]

Looks great! I will be trying soon!

[@risasklutteredkitchen1293]

I’ve made these twice now. First time they shrunk quite a bit but they were totally delicious. I cannot find pineapple extract so I omitted that, I am not a fan of orange extract or lemon extract so I have not tried any other flavors. Today I made the egg white bread and I made one loaf and one “pizza crust” with it. Can’t wait to make a pizza on Monday! I What is the conversion for using whole egg powder instead of egg yolk powder?? I only have whole egg powder right now,

[@fabricpixie3602]

great question, I have whole egg powder and just hate to buy more ingredients. They are all pricey for a retired person.

[@OneEyed_Jack]

In past recipes, her conversion has been 3 parts whole egg to 1 part egg yolk, without changing the egg white amounts.

[@joane8651]

Oh, dear Nili, I so appreciate that you're continuing to perfect these rolls. I've made 2 batches now and the first ones came out beautifully, but not quite sweet enough, 2nd batch must have had a teeny tiny bit of egg yolk in them because they came out like fat pancakes and the little bit of extra allulose made them just a little too sweet. I am wondering if I should try using my cupcake liners. Using egg white powder is Masterwerk!

[@joane8651]

Also, I bought an OXO Batter Dispenser to make crepes on the griddle you recommended and it gives me a perfect amount for each crepe/tortilla, comes out perfect size every time in a second of the squeezing of the handle. It is worth the 20 dollars. FYI

[@rosiniacouturaud4798]

Thanks

[@IndigoNili]

Thank you! 🥰🥰🥰

[@marielaveau5321]

Ok, ingredients carefully measured and in the bowl of my stand mixer. We're at the 35 minute mark and it's STILL not increasing in volume like it should. This is the second attempt at making these, the last time it took 25 minutes and never got to the "stiff" stage but was at least much better. Of course they flattened out in the oven and I ended up with Hawaiian sweet crepes, not rolls. I'm going to give it a few more minutes with the mixer this time and if it doesn't work, I give up. The ingredients are too costly for me to try this again. Any ideas on why this isn't working for me?

[@vangojo4u]

Can you use whole egg powder? I already have that.

[@patriciav6921]

Yay! So glad you're using Egg Yolk Powder. I have a bunch that needs to be used. Did you already finish that huge box of Egg White Powder you bought? I bought that huge box as well and still have a lot left.

[@68SandraK]

I made the Hawaiian rolls but I didn’t have fresh egg yolks so I used dried egg yolks and oh my goodness they turned out wonderfully can’t wait to try it with fresh egg yolks to see what the difference is going to be. I’m glad there’s only me at my house I get all of them 😂🤣mine came out to 16 rolls.

[@Lifesagig]

How do you think whole egg powder would work? Or should I just leave out

[@lowcarbspin]

Hi and Happy Mother’s Day! Extremely excited to try your new version. But I really want you to try mine. It’s a mashup of yours and Amy’s recipe. I’m a newbie to KZbin. I’m the subscriber that told you about using the coconut oil as a lubricant and also about the awesome Jenaluca scoops. Thanks for the refrigerator tip. I Only have 4 videos posted but I really would like it if you could try my version of the egg white protein bun. I hope this is the proper internet etiquette for reaching out to you. I really enjoy your videos and I have learned so much. Thanks, Karen LowCarbSpin

[@margaretfuller8867]

My biggest issue with all of the egg white bread versions is that they get sticky after a day or so. How do you keep yours “ dry” ?

[@fabricpixie3602]

I need to know this also. Some people have no problem with it but some do. Wondering if it is a combo of things .. I live in So. California, it is warm here, tho it happens in cold weather too. When mine get wet on top I remove from the unsealed bag and let them sit on my counter for a couple of hrs. Yes the tops get dry but it also dries out the buns/bread a bit also.

[@OneEyed_Jack]

This is exactly what I wanted to ask about. Seattle area here, so my weather/humidity is pretty close to Nili's. Doesn't seem to matter how I store them. Bag or airtight container. In the fridge or out. They always get sticky, unless I leave them uncovered, entirely. My resolution, currently is to turn on the oven and pop them in for just a few minutes. They don't need heated through (unless you want them that way). Just a very brief time will dry out the surface moisture without affecting the interior.

[@rcmccas]

@@OneEyed_Jack I just put a couple of paper towels in the bag and that seems to be working to keep the bread dry.

[@barbarachen1428]

@@fabricpixie3602 I put oat fiber into a shaker and dust them. Helps a lot.

[@thewellfedhuman3043]

Wow Nili, I finally had a chance to make these. Really tasty!

[@PatriciaGarcia-yz7qn]

Can a reeplace alullose with sugar?

[@NicoleK71]

Have you tried using self rising yeast with them? Or leaving them in oven to cool? I wonder if that could keep them talkers…

[@iriscarlisle7688]

Hi I am new here. What is wrong with the sunflower lecithin in egg white protein powder? Maybe this was addressed before and a link to another video can be provided?

[@kristalgoetz3364]

What if you don't have egg yolk powder

[@mariajackson2570]

Omg! I miss Hawaiian rolls. I may have to try this. Thanks for sharing☺️

[@GoFishOffice]

You are so good at this!!

[@tamaramigut8633]

Have you thought about trying Janet’s idea of the air fryer? That has potential!

[@pattern.m]

Can we add baking soda?

[@moremula4060]

Great I was waiting for you to modify this recipe all recipes using fresh eggs always deflates in my area. Can you please modify Amy’s cream cheese egg white bunt cake? TIA

[@kimeverhart6253]

These look so good!! Thank you so much for sharing!

[@amijnheer5178]

In Europe you can't buy allulose, is there really no other way to get the same brown colour? Except for turning up the heat and hope it wille be ok?

[@laura.lovinlife]

Love watching your experiments with these recipes! I love these for smash burgers…and hoping that this version may hold up better than others! Wondering if this version gets a sticky top during storage like the other versions?

[@madshader]

Why not double stack the scoops to get it taller?

[@stacyhackney6100]

Thank you

[@steph6197]

Dang, these look good.

[@janeukraine]

Can this be made in a loaf pan?

[@jeannezinman8994]

I wish there was a way to sample these bread recipes before purchasing ingredients and equipment. If you ever decide to sell and ship your breads, I would be interested. :)

[@ronip3655]

Do you recall if the egg white powder you used in the "perfect" batch had the sunflower lecithin in it? Since it's an emulsifier, that could be the difference.

[@IndigoNili]

No, none of them had lecithin

[@veetreras4566]

Why did you elect to use nutritional yeast? In the past you mentioned you didn’t care for it so I was wondering if you thought it might help prevent the bread collapsing?

[@cyndimanka]

I’m from the Pacific Northwest as well. Central Washington. I made the mistake of trying protein sparing modified fast bread on a humid day which is rare here because we’re so dry but the season has been so wet. Do you find that humidity affect your bread making? I have not been able to make anything all week because rain one day sunny the next rain one day sunny the next and I have to take care of my mom on the good days

[@rcmccas]

We live in Coeur d Alene and I find the humidity does have an effect.. Also the freshness of my egg yolks..

[@cyndimanka]

@@rcmccas I love Coeur d’Alene. I have family from the area. My in-laws lived in Kingston upon a mountain for 16 years. My nephew still lives in Coeur d’Alene and his dad. Yeah every time I feel like making something to go nope not today. We’ve had such a wet spring which is so rare for Yakima

[@bfranklin1052]

Wondering if you can help me. I have so much trouble with egg white breads. Don't know why. Tried this recipe and only deviation was I didn't have nutritional yeast. My batter looked just like yours, I think. I used all powdered whites. They looked okay going into the oven, but came out with almost zero definition between buns. They were very cokey, dry and not much taste. So this was a fail for me. Can you tell what I did wrong?

[@annagenna4604]

Do you have the macros? Also, I’m a newbie, can you make this recipe wirh a hand blender?

[@PeggyDellOrfano]

How do we convert grams to cups/ounces?

[@terririco3998]

Can these be frozen?

[@brendam4965]

I made these over the weekend and they turned out like flat pancakes. Not sure why because I’ve made them before and they were great. It must have something to do with the humidity.

[@tabandken8562]

Where are you buying the bread bags? How much for how many?

[@adrianacarrizales6237]

I will buying them from you, i work so much and don’t have time to bake, will pay overnight shipping 🙏

[@randpmagnuson6711]

Yes!

[@goddessinfinity1]

What can you substitute for the yeast if you have gluten allergies?

[@IndigoNili]

You can just leave it out but yeast itself is naturally gluten free

[@goddessinfinity1]

@@IndigoNili yeast is gluten free but acts as gluten in the bodies of people who are allergic to gluten because it’s cross reactive.

[@NiaNeuman]

Does anyone ever freeze these? How do they hold up?

[@tmcaleer50]

You discussed this on a prior video about not reminding people to select the like button: I personally do not mind the reminder, I find I start watching and after the video is done, I realize I did not select like and then need to go back into the video again to do so.

[@janismcgovern5067]

Muffin pan makes the stay upright

[@judysbakeryandtestkitchen1654]

Hi Nili, I would love to use this recipe with the challah mold. Would that be possible? If not, how could I use all liquid egg whites for the challah? Same as the instructions here? Thank you.

[@randpmagnuson6711]

Challah would be great

[@IndigoNili]

Oooh... It would be great as challah! You might just need to increase the cook time

[@randpmagnuson6711]

Can u make a Amazon list of all your ingredients for the bread?

[@judysbakeryandtestkitchen1654]

@@IndigoNili thank you!!!! 💕😀😀😀

[@carm12]

@indigo nili , Janetgreta makes her buns in air fryer , no deflating 🎉

[@PabloBridge]

they are flat, but looks delicious and just fine like that.

[@danaberryhill9559]

Ugg this was a bust! It never got to a stiff. Not sure if its because used pineapple emulsion instead of extract. Regroup and try again.

[@yb3106]

A light lip tint would be nice on you.

[@maryholt1613]

Okay, I’m not sure what happened but my batter was too runny! I cooked it like a flatbread! Lol It was so like styrofoam! I was so disappointed! Had to put the rest of the batter in a loaf pan, and it wasn’t good either!

[@lindalove7193]

She's so funny with everything being so cute. HA!

[@agr8h2o]

👍👍👍👍👍👍👍👍👍👍

[@theresapye5536]

Do they have an overly eggy flavor

[@JenFine223]

Why does it need so many egg yolks plus egg yolk powder?

[@teridacktaljones4553]

👍

[@cyndimanka]

I have got to be the weirdo in the group. I have never had to spray or Coke my scoop my better comes out perfectly without having to do anything

[@yvonne9830]

i can by dried egg yolks in holland. That is a pity

[@creativestudio133]

you can buy dried egg yolks in the Netherlands :) is that what you were hoping for? … however, you still cannot buy allulose here in Europe not approved yet

[@Aurora3242]

💜🤩🥰😋🤗

[@urielwong]

👍👍🙏

[@Fitnesstrainerjaziphe]

Are you willing to make and sell you bread with the nutrition label on top? 😃