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
Kyndra Lundy says
November 19, 2017 at 11:50 amI would love to know if these can be made the day before or frozen?
Michele says
November 19, 2017 at 6:14 pmYou can freeze them and reheat, but making a day ahead won’t work since the texture won’t be right.
Kelli says
November 10, 2018 at 3:08 pmSo bake them and refreeze, or mold them into rolls ready-to-bake and refreeze those?
Amy says
November 20, 2018 at 8:38 pmI was wondering the same? Do we make, bake then freeze or make, freeze, thaw then bake?
Melody Johnson says
November 19, 2017 at 8:00 pmOh 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!
Joanne says
November 19, 2017 at 10:33 pmThese rolls look perfect, and will bake a batch for Thanksgiving to take to a relative’s house.
Jamie says
November 22, 2017 at 3:25 amThese look delish! Will the recipe still work well if I use a flax egg to sub for the egg?!
Michele says
November 22, 2017 at 12:50 pmI haven’t tried it that way but for one egg it’s usually fine!
Ilja says
November 22, 2017 at 7:29 amDamn…those were amazing!
Thanks
Michele says
November 22, 2017 at 12:49 pmSo happy you liked them!
Shari says
November 28, 2017 at 10:35 pmMade 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.
Michele says
December 3, 2017 at 11:15 amGlad 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.
Teresa says
November 28, 2017 at 11:53 pmI don’t see the note for your homemade baking powder?
Michele says
December 3, 2017 at 11:14 amTo 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 🙂
Allison says
December 21, 2017 at 9:22 pmAbsolutely LOVE every one of your recipes but this is at the top of the list – excellent!
Betty says
January 15, 2018 at 5:17 pmTried your chocolate banana bread. It was so good i shared it with my non paleo family.
Michele says
January 17, 2018 at 1:52 pmThat’s so great to hear, happy you liked it!
Amie says
February 5, 2018 at 5:52 pmI just made these and they flattened out like pancakes. Could it be my homemade coconut flour maybe isn’t fine or dry enough?
Michele says
February 6, 2018 at 9:56 amSounds 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.
Mary Karvounis says
August 9, 2018 at 3:26 pmMy 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.
Felicia says
September 13, 2018 at 5:34 pmI 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! 🙂
Amy says
November 20, 2018 at 8:42 pmCurious, did you make these with butter or oil? I’m making for Thanksgiving and would love to replicate your experience! 🙂
Tedra says
October 24, 2018 at 1:33 pmMade 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.
Nancy says
November 14, 2018 at 10:59 pmSoooo delicious! My husband and I are fans. Have made twice now, enjoyed with butternut squash soup. Quick, easy, and yum. Thank you!!!
Melissa Trantham says
May 21, 2019 at 1:04 pmWhat flour might be a good substitute for the almond?
Kerrie says
June 3, 2019 at 3:58 pmSo easy to make and very tasty!
Sylvia Arrowood says
June 23, 2019 at 9:47 amThese 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