This delicious post is sponsored by Nature’s Intent Organic Apple Cider Vinegar and all opinions expressed are my own. Enjoy!
These Garlic Herb Paleo Dinner Rolls come together in one bowl and couldn’t be easier to make. Crisp on the outside, soft and doughy inside, they’re irresistible and family approved! Grain free with dairy free options.
Paleo dinner rolls have been on my “to-make” list for way too long – probably 2 years now.
I guess I figured it would be WAY harder than it turned out to be in the end, after all, traditional dinner rolls involve multiple steps and I honestly never took the time to attempt them.
So, actually delicious crusty-outside-soft-inside paleo dinner rolls just felt way out of reach. But, the push of the holiday season and a few requests from readers motivated me to take the plunge, and WOW, why didn’t I do this 2 years ago?!
The recipe for the rolls are based on my paleo pizza crust, which is a big hit with readers, many who’ve claimed it’s the best one they’ve tried.
So, we go with what’s good, right? A few tweaks to the recipe and method, and a paleo pizza crust becomes garlic herb paleo dinner rolls – YES!
Just like my pizza crust, the dinner rolls are prepared in just one bowl and ready in just over 30 minutes, if you’re quick with your mixing! Can you really beat 30 minute dinner rolls? I think not.
Just as in my pizza crust, I used apple cider vinegar in this recipe to work with the baking soda to help the dough expand/rise. I frequently use raw organic apple cider vinegar in my bread recipes and I swear it does wonders for the rise!
You guys probably already know I’m a big fan of using raw apple cider vinegar in all types of recipes, and Nature’s Intent Organic Apple Cider Vinegar lives up to all my ACV standards. It’s USDA organic, contains the mother, it’s unfiltered and unpasteurized, gluten-free and Kosher.
While the garlic and herbs in the rolls are optional, my kids went wild over the flavor and claimed they tasted like garlic bread from a restaurant (yes I still let the eat bread at restaurants) so I highly recommend you try them this way! You can also experiment with adding in your favorite dried herbs to make them your own.
You’ll notice in the recipe that you can use several different types of fat, in liquid form, for these dinner rolls. I tested them with melted grass fed butter, melted coconut oil, and light flavored olive oil.
So, if you need your rolls to be completely dairy-free in addition to grain free, you’re in luck!
To be honest, my personal favorite version was with the butter, but surprisingly my kids and husband liked the coconut oil ones better (coincidence?!)
The differences were very minimal, however, so I’d say you can use whatever you wish/have on hand without feeling like you’re missing out on anything.
I hope you’re ready for the easiest and BEST paleo dinner rolls you’ll ever make. Let’s get our ovens preheated and grab the measuring cups – enjoy!
Garlic Herb Paleo Dinner Rolls {Grain Free}
Garlic Herb Paleo Dinner Rolls
Ingredients
- 1/2 cup blanched almond flour
- 3/4 cup + 2 Tbsp tapioca flour
- 5 Tbsp coconut flour divided 3 Tbsp + 2
- 1 tsp garlic powder
- 1 tsp dried chives
- 3/4 tsp Italian seasoning
- 3/4 tsp sea salt
- 1 tsp baking powder **See note for making paleo corn free baking powder, if desired
- 1/2 tsp baking soda
- 1/3 cup melted grass fed butter coconut oil, ghee, or light flavored olive oil
- 1/3 cup warm water not hot
- 1 Tbsp Nature’s Intent Organic Apple Cider Vinegar
- 1 egg room temp
Instructions
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Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper.
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Combine dry ingredients in large bowl with just 3 Tbsp coconut flour. Combine butter or oil, water, and vinegar in a measuring cup, then stir the wet mixture into the dry with a wooden spoon.
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Once a dough forms, stir in the whisked egg. Then, stir in the last two Tbsp of coconut flour one by one, allowing the dough to sit after each Tbsp.
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If the dough is still a bit sticky after allowing it to sit for a minute (mine was) wet your hands very lightly with a warm water, then carefully shape dough into 7 balls and place on prepared baking sheet. Lightly brush each roll with melted coconut oil or butter (or whatever you used)
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Bake in the preheated oven on parchment lined baking sheet for 25 minutes or until beginning to turn golden brown. Serve warm and enjoy!
Recipe Notes
*The recipe can be doubled to serve a larger crowd, simply bake on two baking sheets.
**To make paleo-friendly (corn free) baking powder, mix 1 tsp baking soda with 2 tsp cream of tartar. For this recipe, you will need just 1 tsp total of this mixture
Nutrition
VISIT THE NATURE’S INTENT WEBSITE FOR MORE INFORMATION, RECIPES AND TIPS!
Want More Paleo Baking Recipes? Try One of These!
Savory Herbed Sweet Potato Muffins
Quick and Easy Paleo Pizza Crust
Cinnamon Raisin Sweet Potato Muffins
Soft and Chewy Chocolate Chip Cranberry Cookies
I would love to know if these can be made the day before or frozen?
You can freeze them and reheat, but making a day ahead won’t work since the texture won’t be right.
So bake them and refreeze, or mold them into rolls ready-to-bake and refreeze those?
I was wondering the same? Do we make, bake then freeze or make, freeze, thaw then bake?
Oh my goodness. I have wanted bread for a long time. Thank you SO much for posting this. Since I now make Paleo meals for my family, it would be a real treat for me to eat some “rolls” for Thanksgiving!
These rolls look perfect, and will bake a batch for Thanksgiving to take to a relative’s house.
These look delish! Will the recipe still work well if I use a flax egg to sub for the egg?!
I haven’t tried it that way but for one egg it’s usually fine!
Damn…those were amazing!
Thanks
So happy you liked them!
Made these tonight. AMAZING. But. My dough was more of a muffin mix. Can’t figure out why. I put them into muffin cups. But they were amazing in texture and taste.
Glad you enjoyed them! It’s a soft dough, if you want to roll them next time try chilling the dough, then wetting your hands before rolling into balls.
I don’t see the note for your homemade baking powder?
To make paleo friendly baking powder (corn free) mix 1 tsp baking soda with 2 tsp cream of tartar. For this recipe, you will need just 1 tsp total of this mixture 🙂
Absolutely LOVE every one of your recipes but this is at the top of the list – excellent!
Tried your chocolate banana bread. It was so good i shared it with my non paleo family.
That’s so great to hear, happy you liked it!
I just made these and they flattened out like pancakes. Could it be my homemade coconut flour maybe isn’t fine or dry enough?
Sounds like the coconut flour might have been the issue since it’s sort of finicky! Also I’ve had these flatten when I tried baking soda only, instead of baking soda + baking powder.
My husband and I love these rolls so much. I’ve made them about 8 times already. They almost taste cheesy although they don’t contain cheese.
I went into this with a lot of hesitation simply because I have tried my hand (and failed) at making so many paleo bread recipes and was really tired of wasting my expensive ingredients! BUT I decided to give it one last chance and I am so glad I did. Holy cow. These are absolutely amazing. They have an awesome crusty exterior and a moist (gawd I hate that word but it’s true!) interior and a killer crumb. I am obsessed. And they didn’t require a million different ingredients and don’t need yeast. Yes ma’am!!! You did the darn thing with this recipe! 🙂
Curious, did you make these with butter or oil? I’m making for Thanksgiving and would love to replicate your experience! 🙂
Made these last night for my family and they were fighting over the last one. I live in Florida and it’s very humid here so I added one extra tablespoon of coconut flour and they turned out fine.
Soooo delicious! My husband and I are fans. Have made twice now, enjoyed with butternut squash soup. Quick, easy, and yum. Thank you!!!
What flour might be a good substitute for the almond?
Tigernut Flour can usually be subbed 1:1 fir almond flour. The name is misleading as it is not a nut, but rather a tuber. Google for more info. Haven’t found it locally so I’ve ordered from Amazon.
Before using it, I have two tips for you because this is a grittier flour.
1. If possible grind before using, saves on the sifting in tip 2.
2. Sift, sift and sift again before adding to your other ingredients.
First couple of times I didn’t grind or sift. Ended up with scattered clumps in my bread that felt like I wa chewing sand.
Also, you can get tigernuts (whole or chopped) and tigernut butter. The whole one are not ideal for snacking as they are very hard.
So easy to make and very tasty!
These rolls are delicious. I didn’t make them into perfect balls – just dropped them by spoonful on the baking sheet. But what a great recipe. Thank you. Thank you. Thank you
Honestly, I was skeptical. I’ve made so many Paleo versions of breads and wasted so many ingredients (and money!) only to find that they are dry, dense and not to my taste. If anyone is thinking about making these, do it! Here’s my take: it’s so easy (didn’t need any rolling or fancy equipment), tastes delicious (delicious crumb, crunchy outside and super moist!), And really fast (I made it in the 15 mins that my bacon went into the oven for breakfast lol!). The ONLY downside is that it only makes 7. Do yourself a favor and double the recipe. I just ate two out of the oven. Looks like this will be a weekly addition to our house!!! THANK YOU!!!
Oh my goodness! These are amazing. I made them just as rolls/biscuits with my eggs (just eliminated the herbs) and they were so good. Thank you so much for this easy recipe!!!
Excellent!! Probably the best GF roll/biscuit that I have made. Thank you for the recipe!!!
Can I use arrowroot in place of tapioca? I only have arrowroot here.
Delicious! My family and I love these. Dough was more like pancake batter on first batch, so on second batch added more almond flour. Came out gorgeous. Thank you, Michele.
Just made these tonight to go with a Paleo beef and vegetable soup. I can’t even tell you how excited I am!!! I have never had success baking any Paleo “bread-type” things before!! These were DELICIOUS!!!! I made myself stop after2, but I really wanted another! I want to try them without seasonings for Thanksgiving (because who eats garlic bread with Thanksgiving dinner?!)
I’m so delighted with this recipe! And it was super easy! Thanks so much!!!
Hi Michele, I was wondering if there is any substitute for the baking powder that doesn’t include cream of tartar that would work? Thanks so much! So excited to make this recipe.
I also meant to add that I can’t have corn either, darn allergies! So anything that might work without the corn and cream of tartar would be helpful and appreciated. Thanks!
I the idea of these… but mine didn’t turn out so well. Doughy and spongy on inside … I wasn’t able to work with the dough at all and ended up having to spoon them on the pan to bake. The flavor is AH…MAZING… but the texture… not so much. What did I do wrong?
Do you think this would be a good base for “Irish soda bread”? Omit herbs and add raisins?
Nailed it. These are amazing. I made with butter and fresh chives and threw on some Trader Joe’s bagel seasoning. So good. Managed to only eat one so far but it’s tough!
The flavor is unmatched! So delicious and easy to make. Mine were definitely more of a biscuit consistency rather than a roll, but no complaints here.
Thank you so much for this recipe, these were excellent!! Will definitely be making again.
These are the best paleo rolls I’ve tried so far, & I’ve tried a LOT of them! ? These have the best texture & perfect flavor- I make them once or twice a week now, they are always a hit whether or not people care about paleo- everyone loves these. THANK YOU for this great recipe!
What oil did you use? Trying to figure out why mine were so crumbly. Love them other than that.
I doubled up the recipe because it is very similar to the pizza crust and loved that. My dough was very liquidy and wasn’t able to roll them into balls like your pictures. I followed the recipe exactly with waiting for the dough to “rise” after adding each tbsp of coconut flour. Is there something I did wrong…?
I don’t think the reason for resting after each tbsp of coconut flour is for the batter to rise, I think it is for the coconut flour to absorb the moisture. I really liked these, but mine were very crumbly. Not sure how to fix that.
I love the flavor of these, but mine came out a bit too dry/crumbly. What did I do wrong?
200 calories per one or?
So yummy! Thanks!
Delicious, great texture and flavor!
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These rolls were fabulous! They checked off every box for my dietetic needs! On top of that, my entire family – both vegans and non vegans loved them!
THANK YOU SO MUCH!
These were absolutely amazing! My entire family non-vegans and non-grain free folks included LOVED these rolls! Thank you so much! I just purchased your book and can’t wait to try more of your recipes!
So good! 3rd time making this recipe! I did leave out the spices on the second time to see what the rolls tasted like and while it wasn’t bad, it was a little too almond-y for me. This is the ABSOLUTE BEST paleo bread recipe EVER! Thank you so much!
I know I’ve left comments before, but I had to tell about the new variation I made on these rolls! I accidentally added extra vinegar and they ended up tasting like sour cream rolls (if that’s a thing) or sourdough rolls. Be careful with how much extra you add and make sure you add enough salt if you want to try it.
I’m potato intolerant and sometimes tapioca starch can be cross contaminated, can I use corn starch instead? Or an other option?
These are sooooo good! So savory! We used organic extra virgin olive oil because we don’t love coconut flavor in things that aren’t sweet. I was worried about the coconut flour, but with all of the other flavors I didnt notice Coconut flavor at all.
I hesitated to make these because I don’t care for the taste of coconut oil, especially in my savory foods. I ended up trying it and substituting the coconut oil with olive oil, and they turned out amazing! These are delicious! Thank you for the great recipe!
I made these today to go with your white chicken chili (a favorite). These rolls are incredible. They are absolutely perfect, crusty exterior and moist/fluffy/chewy on the inside. I’d never know they were gluten free. I used arrowroot powder instead of tapioca. I also didn’t have dried chives, so I decided to use Trader Joe’s onion salt in place of the salt and chives. Kept everything else as written. The flavor is amazing. Thank you for another winner!!! I don’t know if any of these will make it to tomorrow haha
Has anyone tried baking them in a loaf pan? If so, will you please share your method? I haven’t tried this recipe yet but based on so many great reviews, I can’t wait to make them!