HOW TO MAKE KETO COCONUT PULL APART ROLLS - GRAIN FREE, WHEAT FREE, GLUTEN FREE & SUGAR FREE !

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UPDATE ON 12TH MARCH 2020
Please note that this dough is very soft but not watery. It can still be shaped into balls. Kneading the dough will help to firm it up a bit and create air pockets so the texture will be slightly lighter. Please ensure that the psyllium husk is ground until half its original volume so that it can absorb the water more effectively.

If you divide the dough into 2 portions to make plain and cheese rolls, you can wrap half the dough with cling wrap and refrigerate it so that the yeast fermentation will be slowed down. After you have completed the 1st portion, wrap the tray with cling wrap and place in refrigerator while you work on the 2nd portion of dough. This will help to slow down yeast fermentation.

UPDATE ON 5TH MARCH 2020
Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1-hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the rolls rising much more.
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[Total servings = 18]
NUTRITION INFO PER SERVING (PLAIN ROLLS)
Net carb = 1.2 g
Calories = 65
Total fat = 4.7 g
Protein = 2.9 g

INGREDIENTS
Coconut flour = 180 g / 1 1/2 cups
Whole Psyllium Husk = 33 g / 3.75 tbsp. (Note: The psyllium husks must be ground until half its original volume then weigh it. Please see this video about psyllium husk and powder for better understanding -    • PSYLLIUM HUSKS VS POWDER - WHICH IS MORE E...  )
Baking powder = 18 g / 4 tsp
Apple cider vinegar = 43 g / 3 tbsp.
Coconut / olive oil (Optional) = 45 g / 3 tbsp.
Whole eggs = 8 large (room temp)
Erythritol = 66 g / 1/3 cup (or any keto sweetener to taste)
Instant Yeast = 12 g / 4 tsp
Salt = 1 tsp
Warm water = 360 g / 1 1/2 cups
(Temperature = 120 to 132 F or 50 to 56 C)
For brushing = 3 egg yolks (lightly beaten with fork)
Cheese (cubed) = 100 g (for 9 rolls only) (Optional)

DIRECTIONS
1. Boil a pot of water.
2. Turn on oven at 212 F or 100 C and leave it on during the entire proofing process.
3. In a large bowl, use a handheld mixer to whisk the coconut flour, psyllium husk powder, baking powder and erythritol until well combined.
4. In a small bowl, combine salt, yeast, warm water and stir until the salt is dissolved.
5. Add the apple cider vinegar, coconut oil, whole eggs and yeast mixture into the dry ingredients and whisk until the yeast is well combined and a dough is formed.
6. Weigh the dough into 60 g portions each. This recipe makes 18 medium sized rolls.
7. Shape the dough into balls with your hands. Place dough on a parchment lined square or rectangle tray just slightly touching each other. If using cheese, flatten dough with your hands and place few cubes of cheese into the middle, seal edges and roll into a ball. This whole process needs to be done quickly to prevent the dough from rising too much before proofing. If the dough has risen too much and after shaping them, they would not rise and stick to each other nicely during the proofing process.
8. Cover the dough with a dry towel loosely. Sprinkle the top of dough with some coconut flour to prevent it from sticking to the towel.
9. Pour sufficient boiling water into a baking dish that fits the oven.
10. Place the baking dish with boiling water at the bottom of the oven and the tray with dough directly above it. Close the oven door and let it proof for 1 hour. Do not open the oven door during the proofing process.
11. After 1 hour, remove the towel and the baking dish with water. Turn on the oven heat at 350F or 180C.
12. Brush the top of rolls with egg yolks to get a golden-brown look.
13. Bake for about 25 to 30 mins at the lowest rack.