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Paleo Almond Flour Dinner Rolls are grain-free, dairy-free, fluffy, with lovely texture. Psst! Serve them up with a drizzle of honey for an excellent accompaniment to any meal!
No yeast or bread baking experience necessary! Simply stir the ingredients in a bowl and you’re ready to go!
When I was a kid, a meal was not a meal without bread or rolls. In fact, when I was a kid, every meal was basically bread…or rolls.
Having eaten a whole food diet for over a decade now, it is very rare I crave bread at this point. But when I do, man oh man, IT IS ON.
These almond flour dinner rolls definitely get the job done. They have that comforting fluff, the irresistible crisp, and are even better with a slather of butter and honey.
Plus, they are CRAZY easy to make! No yeast, no waiting for dough to prove, just mix it all up, bake, and you’re on your way to roll heaven.
Ingredients for Almond Flour Dinner Rolls:
Almond Flour: Superfine almond flour is the main ingredient here! It is light and fluffy, making it an ideal grain-free flour. When combined with tapioca flour, I find the texture turns out similarly to regular all-purpose flour.
Tapioca Flour: Tapioca flour lightens the rolls, fluffs them up, and also helps hold them together. If you don’t have it on hand, you can replace it with more almond flour, although the texture will be closer to a biscuit than a roll (still very tasty!)
Baking Soda: Baking soda is the leavener here!
Sea Salt: Imperative in rolls. No one likes a bland roll!
Eggs: Holding everything together and allowing the flours to rise, we use eggs to keep it nice and roll- like. I know some of you can’t eat eggs..unfortunately I think this would be a tough recipe to make egg-less, since grain-free flours require a lot of love to hold together.
Coconut Oil: All we need is a couple tablespoons of coconut oil (or melted butter or avocado oil) to bring the perfect amount of moisture to these rolls.
Cider Vinegar: Cider vinegar reacts with the baking soda to leaven the rolls.
Lets bake them!
How to Make Almond Flour Dinner Rolls:
Preheat the oven to 400 degrees F
Stir together the almond flour, tapioca flour, sea salt, and baking soda in a mixing bowl until well-combined.
In a separate bowl, whisk together the eggs and cider vinegar until well-beaten.
Pour the almond flour mixture into the bowl with the whisked eggs and stir to combine. Add the coconut oil and stir until incorporated into the dough. Note: the dough should be very thick, but hold together easily.
Roll the dough into a ball, then separate it into 6 equal-sized pieces.
Roll each piece of dough into a ball, then flatten into a disc shape with a rounded top (make it look like a dinner roll 😉
Place the dough discs on the baking sheet and sprinkle with sesame seeds (if desired).
Bake on the center rack of the preheated oven for 10 to 15 minutes, until golden-brown on top.
Optional Step:
If desired, you can combine 3 tablespoons of melted coconut oil or butter with 1 tablespoon of honey and stir it together to make a sort of glaze for the rolls. After the rolls have finished baking most of the way (say, after 12 minutes), brush this glaze onto the rolls liberally, then bake another 2 to 3 minutes, until golden-brown.
More Gluten-Free Bread Recipes:
- Keto Biscuits with Coconut Flour
- Gluten-Free Bacon Cheddar Biscuits
- Grain-Free Biscuits (Paleo)
- Gluten-Free Cornbread (Dairy-Free)
- Keto Everything Bagels
Almond flour dinner rolls for dinner!
Almond Flour Dinner Rolls
Ingredients
- 2 cups Super Fine Almond Flour
- 1/2 cup tapioca flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 large eggs
- 1 tsp cider vinegar
- 3 Tbsp coconut oil, melted
Instructions
- Preheat the oven to 400 degrees F
- Stir together the almond flour, tapioca flour, sea salt, and baking soda in a mixing bowl until well-combined. In a separate bowl, whisk together the eggs and cider vinegar until well-beaten. Pour the almond flour mixture into the bowl with the whisked eggs and stir to combine. Add the coconut oil and stir until incorporated into the dough. Note: the dough should be very thick, but hold together easily.
- Roll the dough into a ball, then separate it into 6 equal-sized pieces. Roll each piece of dough into a ball, then flatten into a disc shape with a rounded top (make it look like a dinner roll 😉
- Place the dough discs on the baking sheet and sprinkle with sesame seeds (if desired). Bake on the center rack of the preheated oven for 10 to 15 minutes, until golden-brown on top.
- Optional Step: If desired, you can combine 3 tablespoons of melted coconut oil or butter with 1 tablespoon of honey and stir it together to make a sort of glaze for the rolls. After the rolls have finished baking most of the way (say, after 12 minutes), brush this glaze onto the rolls liberally, then bake another 2 to 3 minutes, until golden-brown.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
super simple, fast, beautiful, looks yum! thank YOU!
So happy you enjoy them, Sara!
Can any leftovers be warmed up the next day?
Absolutely! I usually just microwave them for 15-20 seconds 🙂
These are my new go to biscuits! They’re easy to make and quit tasty.
Wahoo! Love that!! xo
Are these rolls really over 330 calories each!! That’s a meal! They look absolutely delicious!
They are, unfortunately, lol. Almond flour is very calorie dense. I wish grain-free flours resulted in lower calorie baked goods, but unfortunately they are often the same amount of calories or more than regular baked goods.
Would these be sturdy enough to use as Hamburger Buns?
Hi Kelly! I’ve actually used them as hamburger buns, myself! They do get a little crumbly, but I didn’t mind it. I also have a recipe for regular gluten-free hamburger buns if you’re able to do gluten-free all-purpose flour: https://www.theroastedroot.net/gluten-free-hamburger-buns-yeast-free/ 🙂
Can I make these ahead of time and freeze?
Hi Irina! Absolutely! The rolls keep for up to 3 months in the freezer 🙂 Hope you enjoy! xo
Can the dough be frozen or does the bread bun have to be baked first then frozen ?
This is a great question! I haven’t frozen the dough myself, so I’m not sure how it would turn out. If you have done so with other rolls in the past with success, I imagine it would work with this recipe too, as the dough is firm enough to do just fine in the freezer. That said, if you don’t want to experiment, I would bake the dough and then freeze the finished rolls. Let me know if you have any other questions!
I made these with chia eggs! They were probably more dense then with eggs but they held together, just had to let them cool. They were delicous.My 9 year old loved them as well.
I’m so thrilled to hear it, Michele! This is such useful information – I appreciate you sharing it, as I have a number of fellow followers who are egg-free. Many thanks and warm wishes to you and your family! xo
Hi. Tried these twice now and I absolutely love the flavour! Mine are coming out more like a biscuit than a roll. I did beat the eggs this time to see if that would help. Any suggestions?
Hi Coreen! It’s funny, I almost named them biscuits but then I felt hesitant to do so because they don’t have that exact iconic biscuit texture that you get with all-purpose flour (I’d hate to offend the biscuit aficionados 😉 You could try using 1 teaspoon of baking powder instead of baking soda, and see if that helps make them fluffier rather than crispy on the outside. Hope that helps! xo
@Julia,
Great, thanks. I’ll give it a try.
I made these on Thanksgiving for the GF and low carb crowd, and they loved them! Thanks for such an easy, delicious recipe! The only problem was that I should have doubled the recipe, ha!
Thanks so much for reporting back, Libby! I’m thrilled everyone enjoyed them enough to want more! Very much appreciate the sweet note! xoxox
Hi. I was wondering if you knew the sodium and sugar numbers for this?
Thanks
Can you sub flax egg?
Hi there! I haven’t tested the recipe using flax eggs, but I typically don’t have luck using an egg replacer in grain-free recipes. I think the rolls would turn out very dense. Let me know if you try it!
Amazing rolls! I like wheat but hubby doesn’t. Placed next to a dinner roll made with wheat, there is no discernible difference. I used olive oil instead of coconut oil, but that is the only change I made to the recipe. Easter dinner here we come!
Just made these this evening – they were a big hit with everyone. I didn’t make any substitutes – just followed your recipe exactly. Thank you for posting this!
I’m so thrilled to hear it, Jocelyn! Thank you for letting me know!
Can I sub baking soda to arrowroot starch? & coconut oil to ghee or olive oil?
Hi Ana!
You can use arrowroot instead of tapioca and ghee instead of coconut oil for sure! Enjoy! xo
I totally get you about getting the hard craving for bread once in a while! I can (and have) gone months without even thinking about it, then suddenly….. These sound delightful, easy and pantry friendly! Looking forward to trying them soon <3
Right?! Sometimes you just can’t beat a roll! Hope you love them! xoxo
Looks yummy!
What can we sub for tapioca or arrow root? Also, are there any specific instructions for baking at altitude?
Hi Denice! I haven’t tested it with arrowroot yet, but I suspect the swap would work out just fine! I don’t believe you’d need to make any alterations…I bake at 5,000 feet, so I think you should be able to stick with the recipe as written. xoxox