Wednesday, October 9, 2013

Grain-Free Dinner Rolls


I was gluten-free years before going paleo, so traditional bread has long been off my menu. I will confess that while I don't miss much about gluten-laden foods, every once in a while I crave a warm, buttered roll with a soft inside and crusty exterior. I miss the smell, taste, texture... you get the idea.

I stumbled upon Paleo Spirit's recipe for paleo dinner rolls (adapted from A Girl Worth Saving) and simply had to try them out. I've had such great success with making starch-based, grain-free pizza dough that it seemed worth a shot.

Today was the perfect day to try them out, as I will have my kids and the caveman for dinner. They all LOVE crusty, buttery rolls themselves!


I followed Paleo Spirit's recipe to the letter, and would recommend doing the same except for one caveat. I made 10 rolls since that's what the original recipe suggested. They wound up being the tiniest little things ever! I think I would make 7 or 8 next time and allow the rolls to be a little bit more generous in size (they will NOT rise or expand in the oven, so what you see pre-baking is what you'll get).

So what was the verdict? YUM. If you're trying to avoid starches and lose weight, perhaps this isn't the recipe for you. But if you have a craving or want a grain-free alternative to serve your family, check this one out!

They are a little more dense than traditional dinner rolls, but have a nice crust, soft middle and mildly sweet flavor.



Grain-Free Dinner Rolls
adapted from Paleo Spirit

1 cup tapioca or arrowroot starch
1 tsp. salt
1/4 cup coconut flour (plus 1-2 tbs. more, if needed)
1/2 cup water
1/2 cup olive oil
1 beaten egg

Preheat oven to 350.

In a large bowl, combine starch, salt and coconut flour. Pour in water and olive oil, mixing until blended. Add beaten egg and stir again. If the mixture is too wet, add 1-2 tbs. more coconut flour as needed.

Grease a baking sheet or cover it with parchment paper or a Silpat liner. Grease your hands and roll the dough into 7-8 balls. Place on baking sheet and bake at 350 for 35 minutes, or until just turning golden on the bottom.

18 comments:

  1. Can't wait to try these! Thank you! And which pizza crust would you recommend? You have several on your site.

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  2. Hi Jennifer! Hope you like them as much as we did! My favorite crust is definitely this one from The Domestic Man (it does use some Parmesan if you're okay with that): http://www.preppypaleo.com/2013/06/grain-free-pizza-crust.html

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  3. My family and I love these dinner rolls and have been making them since I found them over at Paleo Spirit too! Tonight I'm going to attempt mixing them up a bit to make a breakfast roll--subbing coconut oil and adding in some cinnamon and raisins. We'll see what happens!

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    1. Let me know how the breakfast version turns out! We are so smitten with this recipe here.

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    2. They tasted so yummy! I'm making more for breakfast again. Great along with eggs in the morning.

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  4. So I've made these twice this week. The first time I didn't have any eggs, so I used Flax and they worked well but were a tiny bit dense. I ended up having to add about 3T more coconut flour, though, and they were so greasy! So, I made them again this evening, this time with egg, and I used just a smidge less oil, probably just a t. less. The mixture was fine, until I added the egg, and then it just turned into a pancake batter consistency. I'm by no means a baker. I almost always manage to mess up baking. It's just not my thing. But I followed the recipe almost exactly (I forgot to beat the egg. Would that make that big of a difference?). I ended up using a full 1/2 cup of coconut flour and 1/2 cup + 2 T of tapioca starch. They are great, but maybe slightly crumbly, which I don't mind. I was just wondering if you knew why when following the recipe exactly I had nowhere near the right consistency to form balls of dough.

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    1. Hi Jenny, thanks so much for the feedback. I can understand why you had issues the first time… I think using a flax egg would be too dense with the starch. The 2nd time, though, I'm a little stumped. I do always beat my egg first, only because I find it helps ensure the egg integrates best with the dry ingredients. I can't see how not beating it would result in a runny batter though. What kind of starch did you use? I've made mine only with tapioca thus far. Also your final ratio of coconut flour to starch is definitely more even than the original recipe calls for… the starch will make the dough more elastic, while the coconut flour will make it more crumbly. You definitely need more starch than coconut to make it the right consistency (esp. to form the ball shape).

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  5. THESE ARE SO YUMMY!!! I am just thrilled to have a grain-free roll me and my boys can eat! Made them tonight for tomorrow's Thanksgiving. I ate two because they were so good so tomorrow I will make more. Also going to try the cinnamon version.

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    1. I have to try the cinnamon/sweet version too! My daughter especially loves these rolls :)

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  6. These are amazing. Thank you. I do have some suggestions. I used olive oil the first time, and that was a little strong for me. It might work well with some dishes. I tried again with avocado oil, which is very mild. Then I added about 2-3 TBSP honey. Perfection. When I take them out of the oven and immediately spread grass fed butter and pour on some raw honey. My family begs for these. Great for a healthy snack or even breakfast.

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    1. forgot to add, you can throw in some cinnamon and its like having a cinnamon roll.

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    2. thanks for the feedback April! Yum!

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  7. I love these rolls so much! They come together so easily too.

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    1. You're reminding me how easy these are and tasty too! I need to make a batch soon...

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  8. Hi! I'm Rebecca from MyNaturalFamily.com. I shared a link to your recipe on my post http://www.mynaturalfamily.com/recipes/paleo-recipes/paleo-thanksgiving-recipes/

    I want to make sure it's ok with you that I did so. Please let me know if you want me to remove your image.

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    Replies
    1. I just submitted my site, thanks Rebecca!

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    2. For this recipe which type of olive oil is better, extra virgin or light tasting?

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  9. Is this dough supposed to be like the dough of traditional rolls? I followed the directions exactly and the batter was very soupy, so I added 1T of coconut flour and then another. It was still soupy so little by little I ended up adding an additional 1/3 C of starch and 4T of coconut flour. The dough was like thick pancake batter, not doughy or stretchy at all; very difficult to form in to balls. They're in the oven now so I'm hoping they'll turn out okay, but is that how the dough is supposed to be?

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