Fill a measuring cup or bowl with 1 cup warm water (warm to the touch but not TOO hot). Sprinkle the yeast and sugar on top of the water and set it aside.
In another large mixing bowl, add your vital wheat gluten, oat fiber, lupin flour, whole wheat flour, monkfruit sweetener, baking powder, xanthan gum and salt. Whisk to combine, making sure there aren't any large clumps.
Once your water/yeast/sugar mixture is frothy and bubbly and smells of beer (you know it's activated!) add it to the dry ingredients along with the whisked egg and start stirring everything together using a spatula.
Once the dough starts to become hard to stir, use your hands to knead most of the flour into the dough.
After your dough has mostly come together and most of the flour has been incorporated, put your softened butter on top of the dough and then use your hand to knead it in in the bowl.
Continue to knead the dough for another 5-8min (you can do this in the bowl or on a greased clean surface) or until everything is fully incorporated, the dough feels elastic and when a finger is pressed into it gently, it slowly springs back. If you are unsure if it's kneaded enough, knead for another 2-3min! It won't hurt it. (Also see my tips section for the consistency you want your dough and how to achieve it if your dough is too wet or too dry).
After you are done kneading the dough, place it into a large greased bowl and cover it with saran wrap. Place it somewhere relatively warm to rise for 1 hour or until doubled in size. (See my tips for where I find mine rises best).
Once your dough has doubled in size, punch it down, then remove it from the bowl onto a greased surface.
Cut the dough into even pieces or pull off portions of dough to create your keto dinner rolls. I like to roll a ball shape then sort of pull the dough back over itself and pinch the rougher looking part at the bottom to smooth out the tops of the rolls. (Don't worry if they aren't perfect, they are going to rise again anyways!).
Now we can place the shaped rolls into a greased 9-inch pan or any pan you prefer spaced slightly apart with enough room to rise. Cover them with saran wrap.
Allow the rolls to rise for another 30-40min (meanwhile, pre-heat your oven to 350*F).
If your oven heats more-so from the top-down, lower the oven rack to one of the lowest settings. If yours is like mine and tends to burn things more easily from the bottom, place your oven rack on one of the highest settings.
Unwrap the keto bread rolls and brush them with 1-2 tbsp melted butter.
Bake them for 19-25 minutes or just until lightly golden on top. Serve warm with a side of butter or serve along side stews! Enjoy the best keto dinner rolls!