Our Paleo Family

Paleo Garlic Rolls


Fast on the heels of the Resurrection Roll success, I went to work turning this same basic dough recipe into many other goodies. Monkey bread, that ooey gooey cinnamony breakfast treat, is in the works, but for now, we have a savory version perfect for accompanying your “pasta” dinners or made a little bigger and used as sandwich rolls or hamburger buns.

Perhaps this is not the most pleasant topic, but I feel the need to warn you that tapioca can be very constipating. My suggestion is that you go easy on these at first. But don’t let that stop you from making this recipe. Just practice some self-control. 🙂

I realize that making this kind of dough can be a little intimidating, but just read the recipe carefully, watch the YouTube video for extra help and give it a try. I think you’ll love it. And your bread-deprived family will be over the moon!


Paleo Garlic Rolls
Print Recipe
Yes, you can have garlic bread again!
Servings Prep Time
9-12 rolls 15 minutes
Cook Time
30 minutes
Servings Prep Time
9-12 rolls 15 minutes
Cook Time
30 minutes
Paleo Garlic Rolls
Print Recipe
Yes, you can have garlic bread again!
Servings Prep Time
9-12 rolls 15 minutes
Cook Time
30 minutes
Servings Prep Time
9-12 rolls 15 minutes
Cook Time
30 minutes
Ingredients
Servings: rolls
Instructions
  1. Preheat oven to 350 and grease your desired baking dish with a high heat oil like avocado. I like to make these in a muffin pan, but you can also shape your rolls and lay them on a parchment lined baking sheet.
  2. Add palm shortening, water, honey, salt and other seasonings to a medium sized heavy sauce pan. Set the pan over medium high heat and bring to a boil. Once the mixture boils, whisk it together and then remove it from the heat and immediately stir in the tapioca starch. It will look lumpy at this point and that is normal.
  3. Continue to stir the tapioca starch until most of the liquid is absorbed. Then add the coconut flour and eggs and beat the mixture fast so that the eggs do not scramble.
  4. Keep stirring until you have a cohesive dough.
  5. Shape the dough into the size rolls you desire. I usually divide the dough into 9-12 evenly sized pieces and roll them slightly in my hands. The dough is sticky so wet your hands with a little cold water to help the dough not stick to you too badly.
  6. Place each roll in one well of the muffin tin or simply space them out on your baking sheet.
  7. These are delicious topped with some large flake salt like Maldon, but this is totally optional. If you want the salt, sprinkle it on now.
  8. Bake at 350 for 30 minutes. If your rolls begin to brown too much before the bake time is up, cover them loosely with foil.
  9. If you make very large rolls, you may need to extend the baking time a little. This dough still looks a little wet inside even when they're baked, but that is just the nature of this type of dough.
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