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Are you really missing bread? These rolls will have you thinking that you must be cheating! Your fasting blood sugar the next day will not be higher eating these either. This breakthrough recipe is a must-try!!  At room temperature, the texture reminds me a little bit of good sour dough bread. Keep the rolls at room temperature if you plan on eating them within 2 days. The sour cream in this recipe keeps the bread moist and soft with a tender crumb and ever so slightly chewy like sourdough bread, even the following day! They haven’t lasted past that, as we eat them all quickly!  My husband loves these bread rolls so much, as do I.  He said, “Jen, keep them coming!” 

They are delicious warm out of the oven; however, the next day, still soft and bread-like.  You can slice and toast them in a regular pop-up toaster for a fresh-out-of-the-oven taste experience.  These are definitely the best ones I have made.  I love them any time of day, but especially lovely to wake up to for breakfast the next morning.  I sometimes have had 2 or 3 in a day, but they do not put weight on me like white wheat buns can and do.  I used the shredded Mozzarella cheese from PriceSmart (Costco in the States) – the Kirkland brand, I believe. You can grate your own cheese from a block of Mozzarella; however, you may have one roll short.  Don’t ask me why, but somewhere along the line I discovered this – I think it was with my "flour” tortilla recipe.  I made these with my Gluten-Free Bake Mix 2, but I cannot see why they would not be just as nice with my Keto Bake Mix.  My husband does low-carb, not Keto, and he is losing weight eating these rolls every single day of late!  I like them simply with softened butter or my Healthy Butter, and sometimes with low-carb jam.  The yeast is added for a more bread-like flavor.  I used the kind that you stir into the dry ingredients. 

Update, I just made these rolls again and this time I got 11 rolls, each 2.6 oz and maybe the last two were 2.5 oz.  Here is the photo.  Also, these were done in 11 minutes; however, I think my oven was running hotter than 400 deg. F.  Still, check at the 11-minute mark. They will have golden spots on top and be a complete darker golden brown underneath.


21/3 cups Gluten-Free Bake Mix 2, (575 mL)

  OR 21/cups Keto Bake Mix (625 mL)

1 tsp instant yeast (5 mL)

1 tsp baking powder (5 mL)

1/2 tsp baking soda

1/4 tsp salt (1 mL)

21/2 cups shredded Mozzarella (625 mL)

  (I used the brand from Costco)

4 oz cream cheese (125 g)

2 large eggs, fork beaten

1/4 cup sour cream (60 mL)



Preheat the oven to 400°F (200°C). 

In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, instant yeast, baking powder, baking soda and salt.  Use a whisk to mix well. 

In medium bowl; combine shredded Mozzarella cheese and cream cheese.  Microwave the cheese mixture 1 minute and 50 seconds, or until the cheese has just melted.  Stir in sour cream.  Add eggs and immediately add dry ingredients on top of the eggs.  Mix well with a large fork or big wooden spoon.  Now use your hands to make sure the dry ingredients are evenly distributed throughout the cheese.  This could take about 3 minutes or so.  The dough will be fairly sticky.  Wash your hands after kneading the dough (if hands are slightly damp, this helps make it easier to form the rolls) and form balls weighing 2.6 oz (73 grams) each.  You will make 10 rolls.  Form them with your hands into a ball and place on parchment paper-lined cookie sheet.  Flatten each dough ball very slightly into a roll shape. Space them well as they do spread a bit and could run into each other, affecting the height of the roll. 

Bake 13 to 15 minutes until golden brown on top.  Keep an eye on them as they brown quickly towards the end.  Allow to cool 5 minutes on the cookie sheet and enjoy! 

Yield:  10 Bread Rolls (I just made them again and got 11 rolls!)

Yield:  10/11 Bread Rolls

1 Bread Roll

275.2/250.2 calories

13.3/12.1 g protein

21.0/19.1 g fat

0.1/0.1 g fiber

6.9/6.3 g net carbs (with Keto Bake Mix subtract 1 g carb)