Grain-Free Dinner Rolls (nut and coconut free)

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.

Grain-Free Dinner Roll (nut and coconut free)

Recipe Type: Bread

Cuisine: Paleo

Author: Edible Harmony

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 8

Ingredients

• 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

Instructions

1. Preheat oven to 425 degrees fahrenheit.
2. Combine all the ingredients in a large bowl.
3. Using your hand, mix and knead the dough until uniform.
4. 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 .
5. Grease or line a cookie sheet with parchment paper.
6. Roll the dough into desired size balls. I use approximately 1/4 cup of dough for each ball
7. Place the balls on the cookie sheet about 2 inches apart.
8. Bake for 15 minutes or until the dinner rolls start to brown
9. Eat preferably while still warm.
10. Once baked, these rolls can be frozen and thawed in a toaster oven when needed.

3.2.2807

 

<br /> <iframe style=”width:120px;height:240px;” marginwidth=”0″ marginheight=”0″ scrolling=”no” frameborder=”0″ src=”//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=edibharm-20&marketplace=amazon&region=US&placement=B001KUWGDS&asins=B001KUWGDS&linkId=M6IIGV5WVSLCBRS6&show_border=true&link_opens_in_new_window=true”><br /><br />

Advertisement