These bread rolls are so versatile, I was reluctant to place a label on them. Even though I chose to call them Bread Rolls, they are so much more than that.
The recipe originated as a modified biscuit. Starting with the Biscuit recipe, I replaced some of the Coconut Flour with Tapioca Flour, which altered the texture of the mixture. Although they taste amazing with Ghee and Sugar-Free Jam, I also felt they were a perfect Paleo Bread Roll.
Now that bread rolls are an option while following a Paleo lifestyle, I started thinking about all the other, traditionally, non-Paleo breads out there:
- English Muffins
- Kolaches – Sausage and Fruit
- Indian Naan
- Hamburger Rolls
The list could go on.
All of which are possible with this versatile roll recipe. You can see now why I didn’t want to put a label on them.
Makes 12 Bread Rolls
- 1.5 cups tapioca flour
- 1/2 cup coconut flour
- 1/2 cup arrowroot starch
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/4 cup melted ghee
- 1 cup coconut milk
- 1 egg
- Heat the oven to 375 degrees.
- Combine the tapioca flour, coconut flour, starch, baking powder and baking soda in a medium bowl and stir to combine.
- Add the melted ghee, coconut milk and egg to the dry ingredients.
- Using a rubber spatula, mix the ingredients together until it forms a cohesive dough. If mixture seems too dry, add more coconut milk 1 tablespoon at a time until dough forms a ball.
- Dust your hands with tapioca flour, take small pieces of the dough and form small rolls.
- Place each roll on a flat baking sheet lined with parchment paper.
- Repeat for the rest of the rolls, dusting your hands with tapioca flour as needed to prevent the dough from sticking to your hands.
- Bake for 20-25 minutes.
This might be a Texas thing, but I had to make Sausage Kolaches. Simply, wrap the bread roll dough around homemade Sausage and bake following the same temperature and time as above.
Want biscuits and jam? Top these Bread Rolls with this Paleo, Sugar-Free Jam