Delicious Paleo Dinner Rolls that bake up quickly and easily – best served warm from the oven with a generous pat of butter!
These Paleo Dinner Rolls might just be one of the best things I have made for my boys.
Our boys are not gluten intolerant.. nor are they celiac. Over the last several months we have tried incredibly hard to curb grains in their diet in hopes that we could alleviate their dental problems.
If anything, they are an easy alternative to someone who is trying to adapt to a grain-free diet, because at first, it’s not all that easy. Who doesn’t love fresh rolls smeared with butter from a warm oven? Unfortunately to go cold turkey and eliminate any and every kind of bread imaginable is not an option.
Paleo Dinner Rolls
These Paleo dinner rolls are not going to be light and fluffy like regular yeast bread rolls with regular flour. They are chewy on the outside and crusty on the outside.
Making these rolls was quite simple. We gathered tapioca flour (which is similar to arrowroot flour) and coconut flour, along with a few other simple ingredients. Do not try to sub out with almond flour because it just won’t work the same.
However, if you are in a pickle and can’t find tapioca or arrowroot, you can pick up on Amazon for a great price.
After they bake up, smear a little butter on the rolls and enjoy them warm from the oven.
Paleo Dinner Rolls
Ingredients
- 1 C tapioca flour
- 1 tsp sea salt
- 1/2 C warm water
- 1/2 C olive oil
- 1 large egg room temperature (beaten)
- 1/4 - 1/3 C. coconut flour
Instructions
- Preheat your oven to 350 degrees F.
- Combine the tapioca flour, salt, and just 1/4 C. of coconut flour in a bowl and stir until combined.
- Add the water and oil, in addition to the egg and mix well just until combined.
- Check the dough - if the dough mixture is too thin then you will need to add more coconut flour, just a spoon or two at a time until the dough is more thick. (Add no more than a total of 1/3 C. coconut flour).
- Coat your hands with a small amount of tapioca flour, and take 2 scoops of batter in your palm.
- Roll the batter into balls (you should get 8-10 rolls), and place on a greased baking pan.
- Bake for 30-35 minutes or until brown.
- Serve warm with a small amount of butter.
Nutrition
Did you make this recipe? If you did, please take a minute to rate the recipe and tag us on Instagram or Facebook to let us know how they turned out!
If you enjoyed this recipe, you might want to try another favorite:
Brazilian Cheese Puffs (Grain and Gluten-free)
I was so excited to make these, I followed the recipe to a T, except I used coconut oil instead of olive oil. They came out like hockey pucks, I ate them anyway, the flavor was good. I went back to check the recipe to see if I left out baking powder or something, does it really not use any leavening?
following
I am very excited to try these but can’t have coconut. Could I substitute the coconut flour for almond flour?
Almond Flour & Coconut flour are so very different – Coconut Flour absorbs so much liquid, Almond does not ;( I would suggest trying these rolls we made a few days ago – you will love them and they have Tapioca Starch/Flour – https://www.rebootedmom.com/2017/07/07/pan-de-yuca-gluten-free-cheese-bread/
Are there eggs? The eggs were not on the ingredients list but then are mentioned in the instructions…?
Yes – it is mentioned in the ingredients and also in the instructions.
Is says their are eggs in the ingredients list.
I see that in the ingredients list is says to beat the eggs, but in the instructions it doesn’t say to do this. Does beating the egg make it thick? Because I followed this recipe, and the bread is so runny even with adding extra almond (instead of coconut) flour. 🙁
Unfortunately you can’t do an even substitute of almond for coconut flour. It won’t work the same way and it will be runny (hence the note in my post). Coconut Flour absorbs moisture, and the runny batter you had is because almond flour doesn’t work as an equal exchange.
I would suggest picking up coconut flour and giving it a try – they’re incredibly easy and delicious.
I know this post is older but I had a suggestion (from experience) for the dental issue you are trying to help. I have done “oil pulling” with coconut oil. And is really great for dental health!! You have to do it regularly and it has more benefits than just oral health!! you can google it if you dont know what it is. just something to try! I am trying these rolls tonight! They look delicious.
Hi Megan,
Absolutely it is!!! We oil pull daily.. I actually do it with 4 of my 5 kids (the baby is too small). It helps tremendously – now if I could get my husband to do it, that would be great (but he won’t!) I actually give each of my kids $1, per day, if they Oil Pull and take their Cod Liver Oil … and while it adds up quick, I figure it’s cheaper than paying for fillings. Plus it encourages them to get in the habit with a little motivation.
We just started using Spirulina in our diet, so we are on our first week of spirulina smoothies. Yucky smell, but with a little Peanut Butter & Banana, a tiny bit of Cacao powder it’s actually really good. So far the kids have been ok with drinking one a day, but they have been questioning the color (LOL)…cocoa doesn’t really “hide” the color it just masks it a bit. 😉
I hope you love the rolls! Have a wonderful Thanksgiving!
Sheryl
These had a great texture!…but they were a bit too oily and salty for me. Do you think I could reduce the oil and salt by half and add extra water instead?
Hmm – I’m not sure! Ours were definitely not oily or salty so I’m not sure why yours were. I’m not sure if it would work if you reduced the oil — you could probably get away with reducing the salt without any issues. As for the oil/water, you could definitely try. I can’t guarantee they would be a success, but you could definitely let me know how they turn out!
So I made these tonight, and the batter was VERY watery, even after adding the additional 1/3 c of coconut flour. Poured them in muffin tins and hoping for the best. How liquidy are yours normally? I couldn’t imagine actually trying to roll these into rolls as there was no way they could’ve held their shape.
Hi Lauren – ours weren’t very watery at all. You could try adding a spoon or two of additional coconut flour (as noted in the steps) if yours is.. but no more than an additional 1/3 C. How did they bake out for you?
I’m making these now. They are in the oven. I followed the recipe and the dough was runny so added more coconut flour as per the instructions. Even with the added coconut flour, it wasn’t really a dough. It was more like a batter. I wasn’t able to roll into balls, so I scooped into the baking sheet. Should I have added more coconut flour even though it would have been more than a 1/3 cup?
Sonya, you can add more as needed .. a Tbsp at a time if that might help. My dough wasn’t runny but then sometimes different altitudes can make a difference in terms of baking measurements. I hope you have a wonderful New Year’s!
What can I use instead of tapioca flour?
Do you have arrowroot flour?
These rolls are tasty and I’m looking forward to one with dinner. With a little test I solved the issue with the runny batter that so many commented about when they made these. My first batch came out just like so many others had stated, very runny. I tried another batch using only a dry measuring cup for both liquid and dry ingredients. By using only a dry ingredient measuring cup I ended up with rolls just like the author described. I could roll them in balls instead of the first batch that I had to scoop into muffin cups. Liquid measuring cups hold slightly more than a dry measuring cup does so I think that may be what was used when writing this recipe. Hope this is useful.
Thank you, Jane!
What flour could be substituted for the coconut flout? We have an allergy in the house.
Can’t really sub out coconut.. it’s a very very diff flour. I don’t think any other flour would work.