Paleo Dinner Rolls

 

 

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I don’t care who you are, if you’ve ever eaten a piece of bread, a biscuit, a roll, anything bread-y, you will totally miss it once you decide you won’t/can’t eat it anymore. I spent 31 years eating bread and loving it. Yeah, I don’t care if you know how old I am. Anyway, bread, it’s delicious. But for a bunch of very good reasons, us paleo folk don’t eat it.

Some meals really could be made complete with a good biscuit or dinner roll. So when I came across this recipe for paleo dinner rolls, I was all like, “What? Yes please!” Crusty outside, doughy and chewy inside. I was totally sold. And then I made them and my life was complete. No joke.

I make them pretty small, so they’re like little poppers, just two bites and you’re done. I make these rolls small only because I’m lazy. The original recipe calls for rolling the balls of dough in your hands, but I really don’t like getting my hands messy (I know, what kind of cook/mom am I?) so I use my small Pampered Chef scoop and it works perfectly. Probably the medium scoop would be a little better, but I don’t have one and like I said, no messy hands here. So small rolls it is.

Also to note, I have made these with both tapioca starch and arrowroot starch, both with the same results. So if you’re out of one and not the other, go for it. And if you are a butter eating paleo person, slather it on, because butter makes everything better. Pretty sure I should trademark that or something…

Paleo Dinner Rolls | Our Paleo Life

Paleo Dinner Rolls | Our Paleo Life

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Paleo Dinner Rolls

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Author Kendra Benson

Ingredients

  • 1 cup Tapioca or Arrowroot Starch
  • 1/4 - 1/3 cup Coconut Flour
  • 1 tsp Sea Salt
  • 1/2 cup Warm Water
  • 1/2 cup Olive or Avocado Oil
  • 1 Large Egg whisked

Instructions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, use a wooden spoon to evenly combine starch, coconut flour, and salt. Slowly pour in water and oil, mixing until blended.
  • Add the egg and stir until combined. If the mixture is too wet, add more coconut flour as needed, 1 Tbsp at a time, waiting slightly between additions (this will give the coconut flour time to absorb the liquid and you can have a better gauge whether ore is needed or not).
  • Using a small cookie scoop, place balls of dough on the baking sheet an inch or so apart (these rolls do not spread).
  • Bake for 30-35 minutes, or until slightly browned on the bottom. Remove from baking sheet and serve warm.
  • Best eaten the same day.

 

 

 

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Last Updated 05/28/2019

66 Responses to “Paleo Dinner Rolls”

  1. These look great! Where can you find the top two ingredients and how cost effective is this recipe? Could you substitute with non-paleo yet low carb options?

    Reply
    • I buy the arrowroot starch, tapioca starch, and coconut flour locally, the Bob’s Red Mill brand, but if you can’t find it at your local grocery store, or even a health food store, you can find it on Amazon (affiliate links are above). I don’t stock non-paleo ingredients, so I’m not really sure what you could substitute for those ingredients. I haven’t done the math, but I don’t think this recipe is anymore expensive than buying a can of biscuits.

  2. This could be a silly question – I am from New Zealand and my little organic shop has Tapioca Flour – Is this the same thing – or similar enough to use? I am really new to the Paleo diet so just trying to sort everything out in my mind. Really appreciate your help and time!

    Reply
    • Not a silly question at all. Tapioca Flour and Tapioca Starch are the same thing, just interchangable terms, because the texture is an awful lot like cornstarch. Good luck on your new diet 🙂

  3. Best rolls I’ve had since giving up grains! Thanks

    Reply
  4. So I want to try clean eating/paleo but I am allergic to coconut….and my main hang up with this diet is I love carbs, any suggestions on ways to substitute without coconut products?

    Reply
    • Coconut is a pretty large part of the paleo diet, though you could certainly just skip the foods that use coconut products. For this particular recipe, I don’t know how it would turn out. I don’t feel that almond flour would be a suitable replacement.

      When we first started eating paleo, I developed eczema-like rashes on my face and hands. Once I cut back on the coconut, it went away. So it seems that while I’m not necessarily allergic, I do have some sensitivities to large quantities of coconut. It’s just a matter of leaving it out or cutting back on it if you can tolerate some.

      You can definitely still eat paleo or clean without coconut, there are just some limitations on what you’ll be able to eat, but you should be able to sub coconut flour with almond flour or coconut oil with another fat in most recipes. Good luck to you 🙂

    • you can do them without the coconut flour, this recipe is very similar to a brazilian cheese bread named Pão de Queijo… you can make them with cheese and milk, or if you are strictly paleo without the cheese and with water or nutmilk, they turn out great anyway… if the dough is to soft just bake them in a muffin form 😉 http://www.thekitchn.com/how-to-make-po-de-queijo-brazilian-cheese-bread-cooking-lessons-from-the-kitchn-176118

  5. I need help! 😉 What sort of consistency should the dough be? Even before I added the egg, the mixture was like a pancake batter, and the additional coconut flour didn’t help. I double/triple/quadruple checked my measurements, but at this rate, I’ll need a ladle instead of a scoop! 🙂

    Reply
    • I am so sorry I didn’t reply sooner 🙁 We are out of town with spotty reception. Pancake batter is definitely not the right consistency. I would say it’s closer to a really thick brownie batter. What kind of coconut flour did you use? It’s possible it was a problem with that ingredient, if you’re sure the others were spot on. I’m sorry this gave you a hard time.

    • That’s okay, thanks so much for the reply! 🙂 I added more starch to get it to probably a thin brownie batter, and they didn’t turn out too badly. I used Bob’s Red Mill organic coconut flour. Last night I used BRM’s tapioca flour, today I used BRM’s arrowroot flour, and it turned out really thin both times.Have you tried using less than 1/2 cup oil? I’m thinking of cutting it down to 1/4 cup and seeing how that works for me.

  6. Can you use almond flour instead of coconut flour?

    Reply
    • I haven’t tried it but if you do, you would have to use a lot more almond flour evaluate they absorb liquids differently and the texture might be different as well. If you try it, please let me know how it turns out.

  7. Can you substitute almond flour for coconut flour?

    Reply
  8. I have now made these twice….a big thumbs up from the family. Have made sme bigger but flatter ones (they are in th oven right now). My son previously took salad wraps to school and I’m hoping this might work out for a salad roll, fingers crossed. Thanks for this awesome recipe.

    Reply
  9. what’s the carb count on these? I’m on phase 3 of the hcg diet and the paleo diet works great for this phase since I have to avoid sugars and starches.

    Reply
    • I’m not sure. I’ve never counted carbs, calories, or anything like that. I don’t believe I’ve heard of the hcg diet. What is it?

    • Here’s some basic info on the HCG Diet (http://www.healthierpost.com/what-is-the-hcg-diet-why-you-should-try-it/). I guess I could try to create the nutritional breakdown if I really want the info, lol….I’d just have to add all the separate ingredients together then divide by how many rolls I create.

    • I’m not on HCG but using Arrowroot flour and regular cookie/ice cream scoop I calculated 1 carb count per roll (I got 9 rolls from the recipe).

    • with tapioca flour there are around 10g carbs per roll, i started to watch my carbs because i am eating paleo for two month now and haven’t lost much weight. but i feel great anyway 😉

  10. These are fantastic! I just made them for the second time, and love them!

    Reply
  11. I want to say THANK YOU. These were yummy. I made them along side our meat/sausage sauce with spaghetti squash. I had just recently made my two young kids’ eating habits stricter with paleo. They loved them. My 6 yr old son’s exact words, while giggling were,” WOW I loooooooove them.” I appologize for the ramble and poor typing. I am just so excited to be able to enjoy dinner rolls with sauce once in awhile! 🙂

    Reply
  12. These are straight from paleospirit’s site where she came up with these to help her son ? Shouldnt u credit someone elses hard work? Furthermore, her recipe was posted months before yours was posted?

    Reply
    • I absolutely credit those whose recipes I use, as I did with this one as well. If you read the post, you would see that I linked directly to her recipe.

  13. Just made these and wow so lovely and easy to make! However I was just wondering if there was something I could do to make them rise more? Maybe beating the egg white separately or adding baking soda? I’m not too sure but any help would be appreciated!

    Reply
    • I haven’t really thought to make any mods to make them rise differently, they seem to bake up airy enough for me. Your two suggestions definitely seem like it would help. If you give them a try, let me know how it turns out.

  14. I made these today and my loved them. I’ll definitely be making them again. Mine turned out pretty flat and the oil separated leaving a coating of oil on the parchment paper but the texture and chewiness was really satisfying. I’m going try next time to get them as fluffy as yours look in the picture. I used arrowroot and expeller pressed coconut oil instead of olive oil.

    Reply
  15. Thank you so much for this recipe!!! I have just started to transition over to a paleo-ish eating style and after the exact same amount of years eating bread (sometimes alone with butter–yeah hence the reason for the eating style change) I didn’t think I could go without my beloved dinner rolls… yea for you!

    Reply
  16. These look great! Would leaving out the salt make a difference? I’m thinking more for when I want to use with jam/sweet spreads..

    Reply
    • If it were me, I would leave the salt in. The combo of salty and sweet is my favorite, although these aren’t really salty in my opinion. Maybe you could just use half the salt, though I would still leave it in.

  17. Do you think you could use these to make stuffing for Thanksgiving? I am trying to find something to use to make a good paleo bread type stuffing….

    Reply
    • I was planning on using the Paleo Cornbread to make stuffing this year. Not sure that these rolls have the right texture for stuffing.

  18. We made these rolls this week and they absolutely satisfied our bread-loving taste buds! We are traveling to non allergy-friendly family for Thanksgiving and are bringing all our own food because of it. Do you think these freeze well if made ahead?

    Reply
  19. I just made these tonight to go with our chili. They were great! Thanks for referring the recipe. Also, the ice cream scoop suggestion worked great too.

    Reply
  20. The use of any starch is essentially sugar. It is non complex high GM carbs and everybit as blood sugar unfriendly as sugar.

    Delicious – oh yeah. A substitute? No. They are paleo naughty.

    Reply
    • Arrowroot starch is actually incredibly healthy. Though it may be considered fattening. It is a very nutritious food. It is the only starch with a calcium ash and is very important for the maintenance of proper acid and alkali balances in the human body. It once used to be used widely in infant formulas for the above mentioned reasons as well as for dietetics.
      Information above is sourced from Royal Lee, DDS Journal of the National Academy of Research Biochemists.

  21. Have you (or anyone else) tried these with an egg substitute such a Chia? I am reacting to eggs as well as grains, dairy etc those rolls look so good I want try them!

    Reply
    • I haven’t, and I haven’t heard from anyone else that has tried it either.

  22. These rolls look amazing; however, the link to the recipe is not working. Could you fix the link? This would be a great addition to our Thanksgiving Table!

    Reply
    • Hi Tanya. It looks like the original recipe site is no longer up, so I’ve put the recipe directly in this post. Enjoy!

  23. How many servings does this make?

    Reply
  24. Just made these. The inside of the roll is gummy, nothing like what your picture looks like. What did I do wrong?

    Reply

  25. Love it. Super simple. Thanks so much for the suggestion on adding coconut flour a little at a time – it is so finicky and requires so much water! Made them large for hamburger buns. Nice.

    @Jamie, tapioca is gummy. You didn’t do anything wrong. Play with this new texture. More coconut flour might alter it, but it will be drier.

    Reply

  26. I made these now for a third time and really like them, however I cut down some of the Avocado oil and added an additional egg one time , and the third time I added nutritional yeast which added a little extra something to then.
    Paleo now for three weeks

    Reply
    • This is Five STARS , not sure why it only left 4


  27. Thank you for this recipe! I overcooked them a bit (my bad), but they are still tasty and have good texture. They’re also very easy to make.

    Reply
  28. Can I use cassava flour instead of tapioca flour?

    Reply
    • Cassava flour and tapioca flour are not interchangeable. Although they come from the same plant, cassava is the dried/ground up root (all of it) whereas tapioca flour/starch is just the extracted starch from the root. They react completely differently in recipes and I wouldn’t recommend switching one for the other in this recipe.

  29. I’m three months into my new grain-free life, and these are a life saver…I’ve been seriously bread-deprived up until this point. I made them last week and tonight I decided to try them as a pizza crust. Totally works! Just add a little more coconut flour so it rolls into a giant dough ball and sprinkle with coconut flour so it doesn’t stick to your hands. Thanks so much for sharing this recipe!! 🙂 Even my non-paleo husband, who is literally pizza’s biggest fan, loves it as a crust.

    Reply

  30. Thank you for this recipe; these are really great rolls and super quick! I made these for Thanksgiving for my husband and AIP siste-in-law. I had an epic failure of another dinner roll recipe early in the day and needed something else quick – this saved the day.

    Reply
  31. These are deelish. I froze the extras and for another dinner, sliced them, garlic buttered them and baked until crusty. Voila! Italian garlic bread!

    Reply

  32. These were very easy to make with little effort and minimal ingredients. They are tasty little bite sizes so we just dipped them in a little butter, how fun is that! They are dense yet light. I love that they get a nice crispy outside without falling apart like most other biscuits. You will definitely need to add more coconut flour as the batter per recipe is a bit think. This is a great recipe that I can play with by adding cheese, herbs, spices, etc. Thanks for this great recipe, so tasty.

    Reply
  33. How much does one recipe make? Do they freeze well once baked? Or does the dough freeze well?

    Reply
  34. How much does one recipe make? Do they freeze well once baked? Or does the dough freeze well?

    Reply

  35. Thank you so much! Was not disappointed . I can’t have yeast or any gums. These are great!

    Reply
  36. Am I able to substitute almond flour for the tapioca flour? Thanks!

    Reply

  37. The flavor was delicious but they didn’t rise even a little bit. So they are more like sandwich thinks than buns. I plan to experiment with it a little by adding another egg, a little extra coconut flour and use yeast. I think this will make them perfect. I want a FLUFFY, airy, bready sandwich bun. This failed in all three of those. The texture was more crispy like a cracker –and I followed the directions to a T.

    Reply
    • I’m sorry these were flat for you. They generally don’t rise much, they will pretty much stay in the shape they are in when they are put on the pan, which is why I use a cookie scoop to give them a rounded “bun” shape, rather than flattening them out on the pan. Also, I wouldn’t really consider these “fluffy” rolls, they have a slight chewy texture inside from the tapioca. I would say if you’re looking for a fluffy sandwich bun, this in’t the right recipe for that.


  38. These are so amazing!! Thank you thank you thank you! I made them into breakfast rolls by slicing them open and spreading some paleo vanilla plum jam on them. These rolls are a perfect texture and have a perfect flavor.

    Reply
  39. Can I “make ahead”?… I want to make them for Thanksgiving dinner. Can I store the dough in the fridge until I want to bake it the next day? I am guessing they are best if served warm out of the oven.

    Reply
  40. How many servings does this make? Looks interesting!

    Reply
  41. I wish I could post my picture of my rolls…they turned out perfectly as represented. I will be making these for us again and again! Thank you

    Reply
  42. These dinner rolls may be paleo, but they are also keto-diet friendly as well. They look really good by themselves, but there are also side-dishes that would make it look more colorful. These dinner rolls might just be our dinner for tonight!

    Reply
  43. My 11 yr old daughter has a neurological auto-immune disorder and has been a real trooper with adhering to her AIP diet. However, bread has been one of the most difficult foods to live without… especially at breakfast time. We had a lamb and veg soup for dinner and I made these rolls (with low expectations due to many past failed attempts at AIP bread alternatives), they are AH-MAY-ZING! We all loved them & I will definitely be storing this recipe away with our faves. Thank you!!!! 🙂

    Reply
  44. The moisture of your bread looks just right. Is it ok to use almond flour for this recipe?

    Reply
  45. Is the dough supposed to look like cookie batter (little bit watery, not clumpy or very thick)? I used corn starch instead of arrowroot starch and am crossing my fingers XD

    Reply

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