I make these rolls nearly every week, slice them, and freeze them. Anytime I’m craving bread, I just pop one in the toaster and I have a warm chewy roll that is full of filling fiber and a slightly sweet coconut flavor.
Due to the nature of the ingredients, the dough is better suited for small-medium rolls, rather than a large bread loaf. That being said, you can shape rolls that are the perfect size for sandwiches. You can also get creative with the basic recipe – rolling in hummus, garlic paste, or pesto. These make perfect garlic rolls for an Italian inspired paleo dinner.
Low Carb Paleo Bread Rolls
- 1 cup coconut flour
- 10 tbsp psyllium husk powder
- 1/2 tsp sea salt (to taste)
- 4 tsp baking powder
- 6 large eggs
- 1 3/4 cup water
- coconut oil (as needed)
- sesame seeds (optional)
For garlic roll variation
- 3-5 tbsp garlic paste
For hummus roll variation
- 4-6 tbsp hummus
- Preheat oven to 350 degrees F. Lightly grease a cookie sheet with coconut oil.
- Heat the water to 165 F/74 C in a large pot. Use a frying or candy thermometer to check the water is not too hot. You don't want to scramble the eggs when mixed.
- In a large bowl, mix dry ingredients: coconut flour, psyllium, baking powder, and salt.
- In a deep bowl or mixing cup, combine eggs and water. Use a spoon, whisk, or hand blender to mix well.
- Pour wet mixture into dry. Mix all ingredients well with hands, until a uniform dough is formed.
- With both hands, roll fistfuls of dough into balls then flatten slightly into desired roll shape and place on cookie sheet. Depending on the size of your rolls, you should be able to form 7-12 rolls (I usually end up with 9). If desired, before placing rolls into the oven, lightly brush with coconut oil and sprinkle with sesame seeds on top.
- Alternatively, flatten dough onto parchment paper and spread with garlic and/or hummus before rolling into a tube and cutting into 1-inch rolls.
- Bake for about 1 hour, then place on a drying rack to cool for about 20 minutes.