Steps
1. In a mixing bowl, combine all dry ingredients: custom flour blend (combine the flours and powders as per the percentages), dry malt extract, diastatic malt powder, ascorbic acid, salt, and erythritol.
2. Dissolve the active dry yeast in warm milk and let it proof for 5 minutes until foamy.
3. Add the yeast mixture, egg, and liquid sunflower lecithin to the dry ingredients and mix gently.
4. Autolyse the dough by covering and resting it for 20 minutes to hydrate the low-carb flours.
5. After autolyse, knead the dough by hand or with a stand mixer fitted with a dough hook for 8-10 minutes until smooth and elastic.
6. Incorporate the softened butter gradually while kneading until fully absorbed and the dough becomes glossy.
7. Shape the dough into a tight ball and place it in a lightly greased bowl. Cover and let it rise in a warm place for 60 minutes or until doubled in size.
8. Punch down the dough gently and divide into one portion to shape a roll.
9. Place the shaped roll on a parchment-lined baking tray, cover, and proof for another 30 minutes.
10. Preheat the oven to 180°C (356°F).
11. Optionally, brush the roll with an egg wash for a golden crust.
12. Bake for 18-22 minutes until the top is golden brown and the internal temperature reaches about 90°C (195°F).
13. Remove from oven and cool on a wire rack before serving.