Paleolicious Rosemary & Sage Dinner Rolls

From Amanda at http://paleoliciousbread.com/

Preheat oven to 350 degrees Fahrenheit

 

What you need: 

1 large mixing bowl, hand mixer, spatula, and greased cupcake pan

 

Dry Ingredients:

1 cup Jeb’s Cassava Flour

1 cup almond flour

1/2 cup arrowroot flour

1/4 cup flax meal (preferably golden)

1.5 tsp baking soda

1 tsp sea salt

1 tsp dried sage

1 tsp dried rosemary

Wet Ingredients:

2 eggs

1/4 cup apple cider vinegar

1.5 cups water


Whisk wet ingredients in a large mixing bowl.  Mix in dry ingredients. Can be hand mixed, but a hand mixer is faster and mixes better.  The batter should be easy to pour, not too thick or too runny.  If too thick, add 1/2 cup more water. Pour batter into a greased 12 cupcake pan.  Fill each one to the top.  Bake for 45 minutes or until tops are firm.  Take out rolls out of the pan and cool on a cooling rack immediately. 

When ready to eat, cut in half and enjoy with your favorite buttery spread.  You can omit the rosemary and sage to make peanut butter & jelly sliders.  Great for on the go power snacks!

Store rolls in an airtight bag or container on counter or fridge.

Enjoy!

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