Bread Rolls

4.91 from 10 votes

These bread rolls are perfect for sandwiches, burgers, or served as a side with any meal. They have a light crust, chewy inside, slice well, and don't crumble. They are vegan, grain-free, paleo, and keto friendly.

Prep Time10

Cook Time35

Servings: bread rolls

Calories: 377kcal

Ingredients

1 1/4 cups almond flour , finely ground
1/4 cup coconut flour
1/2 cup psyllium husks , whole
2 tsp. baking powder
1 Tbsp. olive oil
1 cup warm water
salt , to taste

US Customary - Metric

Instructions

Prepare the dough. Add the almond flour, coconut flour, psyllium, baking power, and salt into a large mixing bowl and stir to combine. Add the oil and water, and mix to combine. Using your hands, knead the dough until soft, pliable, and elastic, about 1 minute. If the dough is too dry, add more water, 1 Tbsp./15 ml at a time.
Shape the bread rolls. Divide the dough into 4 equal pieces. Roll each piece into a ball. (My bread rolls were about 3.5 inch/9 cm in diameter).
Bake the bread rolls. Preheat the oven to 375°F/190°C. Place the bread rolls on a parchment paper-lined baking sheet (or a cast iron griddle), score the top (optional), lightly brush the top of each bread roll with oil or water (optional), and sprinkle with sesame seeds (optional). Bake the bread rolls until golden brown/brown (the color will vary depending on the psyllium) and firm to the touch, 35-40 minutes.
Store. Leftover bread rolls keep well in a tightly sealed container in the refrigerator for 5-6 days. For longer term storage, freeze in an airtight container for up to 3 months.

Notes

This recipe has been adapted from Sweet As Honey.

Nutrition