I have been holding on to this grain-free dinner roll recipe for a very long time. It is one of the yummiest breads I’ve ever tried, even among the wheat breads I used to eat. I was waiting for a special occasion to share this, or maybe even for a book or an e-book, but my youngest one started kindergarten two weeks ago and since her school has a very strict nut-free policy, this bread rolls have made things much easier. I imagine that there are a lot of paleo parents going through the same dilemma, so this one if for you.
The best part about this bread recipe is that I can make several batches of it at the time and freeze them for later, when I am ready to eat them. I just pop them in the toaster oven for a few minutes and they are as tasty as when they were first baked.
For other bread or wrap recipes, check out my paleo bread, grain-free wrap, or cranberry pumpkin bread.

Ingredients:
1 cup of shredded mozzarella cheese (use 1 cup of Daya’s cheese for a dairy-free option)
1 cup of organic tapioca flour
1 large egg, preferably room temperature
1/4 cup of softened butter or coconut oil
1/2 tsp of baking soda
salt to taste
Preparation:
- Preheat oven to 425 degrees fahrenheit.
- Combine all the ingredients in a large bowl.
- Using your hand, mix and knead the dough until uniform.
- If the dough it too dry and powdery you may add 1 or 2 tablespoons of water, if the dough is too sticky add a little bit more flour.
- Grease or line a cookie sheet or jelly roll pan with unbleached parchment paper ( I use this stainless-steel jelly roll pan).
- Roll the dough into desired size balls. I use approximately 1/4 cup of dough for each ball
- Place the balls on the cookie sheet about 2 inches apart.
- Bake for 15 minutes or until the dinner rolls start to brown
- Eat preferably while still warm.
- Once baked these rolls can be frozen and thawed in a toaster oven when needed.
- 1 cup of shredded mozzarella cheese (use 1 cup of Daya’s cheese for a dairy-free option)
- 1 cup of tapioca flour
- 1 large egg, preferably room temperature
- 1/4 cup of softened butter or coconut oil
- 1/2 tsp of baking soda
- salt to taste
- Preheat oven to 425 degrees fahrenheit.
- Combine all the ingredients in a large bowl.
- Using your hand, mix and knead the dough until uniform.
- If the dough it too dry and powdery you may add 1 or 2 tablespoons of water, if it’s too sticky add a little bit or flour .
- Grease or line a cookie sheet with parchment paper.
- Roll the dough into desired size balls. I use approximately 1/4 cup of dough for each ball
- Place the balls on the cookie sheet about 2 inches apart.
- Bake for 15 minutes or until the dinner rolls start to brown
- Eat preferably while still warm.
- Once baked, these rolls can be frozen and thawed in a toaster oven when needed.
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Do you freeze the dough or the cooked rolls?
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I pinned this to my Paleo Breads/Muffins/Pancakes board! Thank you for the recipe.
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Thanks! I hope you like it
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Sounds good. Can the cheese be replaced with cream cheese?
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Hi Liz! I have never use cream cheese before. If you try it let me know hot it works
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So I read this post and immediately got to work on making some rolls of my own! I used cheddar cheese instead of mozzarella and added garlic powder to the dough. I did have to add another egg, but my eggs were a bit on the small side and I imagine my dough was drier since cheddar cheese has less moisture. They are fantastic! Thanks for the great recipe!
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Thanks for the modification idea and for the feedback. I LOVE these!!
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