need a roll to hold up to the sauce

[2big4mysize]

okay I was watching foodnetwork last night and Emeril was doing wild mushrooms. he fixed a mixed wild mushroom mixture with cream,Medra, beef stock, and some herbs very low carb until he said to serve it over a very rich roll that starts with a b. Can I use one of those whey popovers that I don't make cause they are very dry? the sauce from that stuff looks like it would wet them enough. I'm afraid flax muffins or bread will get too mushy.

the whey popovers are just whey PP, baking powder, vinegar, a bit of fat or oil, and water.

[Naja]

Good question. I'd certainly give it a try.

WPI (wheat protein isolate) gives baked goods the firmness and texture of flour without the carbs; it might be worth adding to the whey mix to make popovers.

[2big4mysize]

is Wheat PI as dry when cooked as Whey PI? or is the nature of their chemical structure different enought that they will be moister. I never tried the soy because of my allergy.

[not2late]

The original Atkins Revolution Rolls recipe used cottage cheese instead of cream cheese. I use about 3 tablespoons of ricotta and add about 1/4 cup of whey powder for a double batch. I mix the whey powder into the egg yolk-cheese mixture. With the addition of the whey powder the roll is sturdier, breadier and holds up better to wet or moist fillings. I used them for a lower carb open face turkey sandwich with a low carb gravy and they worked very well.

[2big4mysize]

thanks meg that answers my question they will hold up to the sauce. :joy :joy

I never made a second batch of them cause they were so dry but I love the ease of making them and look. they look just like his higher fat rolls.