Recipes

Everything Bagel Paleo Dinner Rolls

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 30 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, I try to only eat is sparingly.

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/food blogger 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.

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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

 

Everything bagel seasoning

Equal parts:

  • Black sesame seeds
  • White sesame seeds
  • Coarse white salt
  • Poppy seeds
  • Garlic powder
  • Onion powder

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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Love & Sparkle,

Mackenzie

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