Magic Rolls

• 3/4 cup plus 1-2 TBSP of water
• 6 TBSP of butter (3/4 stick)
• 1/4 cup of white whole wheat flour (or any flour, really)
• 3/4 cup of vital wheat gluten (Bob's Red Mill)
• 3 eggs
• pinch of salt
• 1 egg white (optional)

1. Heat oven to 425 F. Line pans with parchment paper.
2. Mix water and butter in a saucepan over medium heat until butter melts and simmers.
3. In a bowl, mix together gluten and flour. Add a pinch of salt.
4. Add this mixture to the pan and stir and mash until all of the dry material is absorbed.
5. Remove from heat, let rest for a couple minutes, and beat in the eggs one at a time.
6. After mixing in the eggs, the batter should be somewhat stiff, but soft. If the batter is too dry and stiff, add the egg white.
7. Mound just shy of 1/4 cup batter onto the cookie sheet
8. See how it settles a little, but still holds it shape and doesn't spread out much? That is what you want. Leave space because they get big in the oven!
9. Bake at 425 for 20-25 minutes. Too cool = hollow!
10. Remove from oven and move to a rack to cool. If you don't eat these all the same day, freeze in a zip lock.

water, butter, of white, vital wheat, eggs, salt, egg

Taken from www.epicurious.com/recipes/member/views/magic-rolls-52340131 (may not work)