Paleo Dinner Rolls
Giving Paleo a try? Coconut flour can be tricky to work with which is why I point out the need to add more of it slowly toward the end in order to get the right consistency. Allow enough time for the coconut flour to absorb the liquid before adding more. Don’t add too much because your rolls will end up like rocks.
Yield: 10 rollsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 cup | tapioca flour (starch) |
| 1/4 to 1/3 cup | coconut flour |
| 1 teaspoon | sea salt |
| 1/2 cup | warm water |
| 1/2 cup | olive oil |
| 1 | large egg, whisked |
Directions:
1. Preheat oven to 350 degrees F.
2. Combine the tapioca flour (you can substitute arrowroot flour/starch) with the salt and 1/4 cup of the coconut flour in a medium bowl. Mix well.
3. Pour in oil and warm water and stir. Add the whisked egg and continue mixing until well combined.
4. If the mixture is too thin you should add one or two more tablespoons of coconut flour – one tablespoon at a time – until the mixture is a soft but somewhat sticky dough.
5. Use a spatula or large spoon to scoop out about two tablespoons of the dough and roll into balls. You will be making about 10 rolls. Use extra tapioca flour in the palms of your hands so the dough does not stick.
6, Place each roll of dough onto a greased baking pan, parchment paper or one covered with a Silpat (what I used)
7. Bake for 35 minutes.
8. Serve warm.
Source: paleospirit.com
