Who doesn’t love a good dinner roll or piece of bread with dinner? Eating bread on a Paleo diet is pretty much impossible until now. I made Rosemary Garlic Dinner Rolls that are crunchy on the outside and soft and fluffy on the inside.
How to make grain-free dinner rolls
- The first step in making these Rosemary Garlic Dinner Rolls is to combine coconut milk, water, butter, fresh rosemary, garlic powder and salt in a saucepan until boiling.
- Next, tapioca starch and coconut flour are added and mixed until a dough ball forms. The dough ball is added to a stand mixer and spins around in the bowl for a minute to cool off.
- Next, eggs are added to the dough one at a time until the dough becomes nice and smooth. At first, the dough may look lumpy and look like the eggs are not mixing. Continue to mix and after about a minute, the dough will come together and look sticky. Sticky is good!
- Lastly, the dough is brushed with an egg wash and placed on a baking tray. The rolls are baked at 425 degrees for 20-25 minutes. The high temperature allows the dough to rise rapidly. After the twenty minutes, the oven temperature is lowered to 325 and continued to bake for about 45 minutes. The low temperature will help dry out the dinner rolls and make them spongy.
A couple notes about rosemary garlic dinner rolls:
Using a stand mixer vs and mixer
I highly recommend using a stand mixer like my Kitchen Aid Stand Mixer if possible. The hand mixers will work just as good, but I always enjoy having two free hands while cooking and baking. I have also experienced way too many splashes and splatters with the hand mixers and have minimal messes with my stand mixer.
Can I make these rosemary garlic dinner rolls ahead of time?
Unfortunately, no. I do not recommend making them ahead of time. Overtime the dinner rolls will lose their crunchy exterior as they are exposed to air and will collapse and cave in slightly. They are best when fresh out of the oven!
Rosemary Garlic Dinner Rolls
- 7 tbsp butter
- 3/4 cup coconut milk
- 1/3 cup water
- 1 tbsp garlic powder
- 1 tbsp fresh rosemary, minced
- 1 1/2 cup tapioca starch
- 3 tbsp coconut flour, sifted
- Pinch of salt
- 4 eggs
- 1 egg yolk mixed with 1 tsp water
- Preheat the oven to 425 degrees and line a baking tray with parchment paper.
- Sift the tapioca starch and coconut flour together in a small bowl and set aside. Combine the butter, coconut milk, water, garlic powder, fresh rosemary, and salt in a small sauce pot and bring to a boil.
- Once the liquid is boiling and the butter is melted, add the tapioca and coconut flour and mix well using a wooden spoon. Mix until the dough sticks together and forms one large ball. Place the dough ball in the bowl of a stand mixer with a paddle attachment and turn on medium. Allow the dough to cool off in the mixer for 2-3 minutes.
- Once the dough has cooled slightly, add one egg at a time to the dough and allow to mix for at least 30 seconds before adding another egg. Once all the eggs have been added, allow the mixer to run on medium for about one minute. The dough may look clumpy or not mixed well, but if you allow it to take the time to mix, it will come together and form a unifiied sticky dough. Sticky is good.
- Once the dough is mixed, use a greased 1/4 cup measuring cup and form 12 dough balls and place on the baking tray. The dough will be very sticky so don't try rolling them. Just place the dough right on the baking tray. Once all the dough has been used and you have 12 dinner rolls, brush with the egg wash and place in the oven. Allow to bake for about 20 minutes.
- Once they have baked, turn the oven temperature down to 325 degrees and finish baking for about 45 minutes. The low temperature allows the dinner roll to dry out. Before remvoing from the oven, tap with yuor nail and if the roll sounds hollow, they are cooked. Once baked, remove from the oven and serve immediately.