Description
These Paleo Dinner Rolls made with almond flour and tapioca flour are a delicious and grain-free alternative to traditional bread rolls. Soft on the inside with a slightly chewy texture, they are naturally gluten-free and lightly sweetened with honey. Perfectly brushed with olive oil and sprinkled with garlic powder for a fragrant and savory finish, these rolls are easy to prepare and bake in just 30 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour (180g)
- 1 1/2 cups tapioca flour (180g)
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup yogurt (Kitehill almond milk yogurt recommended for dairy-free)
- 2 Tbsp raw honey (or maple syrup for vegan option)
For Coating
- Olive oil
- Garlic powder
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and allow it to fully preheat while you prepare the dough.
- Mix dry ingredients: In a medium-sized mixing bowl, combine the almond flour, tapioca flour, baking soda, and salt. Stir these together evenly to ensure baking soda is well distributed.
- Add wet ingredients and form dough: Add the yogurt and honey to the dry mixture. Mix until just combined; the dough will be quite wet, which is expected due to the nature of the flours used.
- Prepare dough for shaping: Lightly dust your work surface and the dough with extra tapioca flour to prevent sticking. Lift the dough and roll it into a large ball. Then, divide this ball into 12 smaller, evenly sized balls, using additional tapioca flour as needed to keep the dough manageable.
- Prepare the baking pan: Generously grease a muffin pan or another suitable baking dish with olive oil to prevent sticking and promote browning.
- Place and season the rolls: Arrange the 12 dough balls in the prepared baking dish. Brush each roll with olive oil and sprinkle garlic powder evenly over the tops for extra flavor.
- Bake the rolls: Place the baking dish in the oven and bake the rolls for 15 minutes at 375°F until they are golden and cooked through.
Notes
- For a vegan version, substitute honey with maple syrup and ensure yogurt is plant-based.
- Because the dough is wet, tapioca flour is essential to prevent sticking while shaping the rolls.
- Using a muffin pan helps keep the rolls uniform and supports even baking.
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Brush with additional olive oil after baking if you prefer a moister crust.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread/Dinner Rolls
- Method: Baking
- Cuisine: Paleo
Keywords: Paleo dinner rolls, almond flour rolls, gluten free bread, grain free bread, easy paleo bread, dairy free rolls, yogurt rolls, tapioca flour bread
