Years ago, I was inspired by Dr. Atkins' original Revolution Rolls .. and I've attempted to make different versions which were less crumbly and also high fiber.

• Doreen's Revolution Rolls
• Doreen's "multi-grain" Revolution Rolls

Those recipes included soy flour, which I've since chosen to eliminate from my diet. The following recipe is my best experiment so far, for a decent bun shape and texture which slices in half without crumbling, is delicious and not very complicated to make.

I hope you enjoy!!

Doreen's "Sourdough Rye" Rolls

3 eggs + 1 egg white
¼ tsp cream of tartar
2 Tbsp melted butter
1 tsp cider vinegar
2 - 3 Tbsp water
4 Tbsp flaxmeal
3 Tbsp raw wheat bran
1 tsp crushed caraway seeds
½ tsp granulated onion powder
½ tsp salt
1 packet SugarTwin (or 2 tsp bulk Splenda)

- preheat oven to 450°
- separate eggs; sprinkle cream of tartar over whites, set aside.
- blend yolks with melted butter, vinegar and 2 Tbsp water, add flaxmeal, bran, caraway seeds, onion powder, salt and sweetener. Batter may be stiff .. add up to an extra Tbsp water if it seems dry.
- using squeaky clean beaters, beat prepared egg whites with cream of tartar until stiff peaks form.
- fold yolk-flax mixture into whites, taking care not to overmix or break down the fluffy whites
- using a spatula or wooden spoon, make 6 high mounds on a Pam-sprayed baking sheet (I used a "muffin top" pan). Place in center of oven and immediately reduce heat to 300°. Bake for 15 min.
- reduce heat to 250°, bake an additional 15 min or till golden
- cool on rack, store in airtight container
- These flatten somewhat after cooling, but they can still be sliced in half without crumbling if you use a sharp knife.

Makes 6 buns, per bun:

118 calories
ECC: 1.1g
Fat: 9g
Prot: 6g
carb: 4.9
fiber: 3.8

Enjoy!! Here's a pic ..

Doreen