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?
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?