This recipe is a mash up from Maria Emmerich's Pure Protein Buns and Chis Cooking Nashville. It makes 12 large dinner rolls, or 18 smaller rolls for sliders. I also love to split these in two and toast in the air fryer with butter and a little brown monk fruit & cinnamon.
Preheat oven to 325 degrees.
Spray your pan with olive oil or coconut oil spray. I use the brownie pan from Pampered Chef to bake these, but you could use a cupcake pan too. Or use a cookie sheet lined with parchment paper and scoop them out, sides touching, to bake. Be sure to spray your scoop with olive oil or coconut oil and the batter will slide out easily.
Separate 4 eggs. Set aside the yolks to add at the end.
Add the 4 egg whites to your mixing bowl and add another 1/2 cup of carton egg whites and 2 tsp baking powder. Whip til stiff peaks form.
Mix in on low speed: 2/3 cup unflavored egg white protein powder, 4 Tblsp gelatin, 2 Tblsp allulose (for browning), and 1 tsp salt.
Then add yolks, one at a time, and 2 Tblsp heavy cream.
Scoop out into rolls and bake 15 minutes. Turn off the oven and leave in for another 15 minutes.
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