Paleo Dinner Rolls (Vegan)
User Reviews
4.8
Paleo Dinner Rolls (Vegan)
Description
This recipe creates vegan paleo-friendly dinner rolls using a chia egg—a mix of ground chia seeds and water—as a binder. Tapioca starch and coconut flour provide the main structure, while coconut oil adds richness. Oregano and minced garlic contribute a hint of seasoning. The dough is thoroughly mixed to eliminate clumps and achieve a thick yet moist consistency.
The dough is portioned into small balls to ensure thorough baking throughout, then baked at 350ºF for 35 to 40 minutes. The rolls develop a dry exterior with lightly golden bottoms, while the centers continue cooking after removal from the oven. This produces a roll that is firm on the outside with a tender interior. Due to their size and ingredients, the texture differs from traditional dinner rolls.
Serving after cooling allows the rolls to set properly. Because they dry out if left out for too long, leftover rolls should be stored to retain moisture and quality. The unique use of chia eggs and paleo flours makes these rolls suitable for those avoiding grains and eggs.
Ingredients
- 1 chia egg (1 T. ground chia seeds + 3 T. water)
- 3/4 cup tapioca starch
- 1/2 cup coconut flour
- 3/4 cup water
- 1/4 cup coconut oil melted
- 1/2 teaspoon salt
- 1 teaspoon oregano dried
- 1-2 cloves garlic , minced
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Combine the ground chia seeds and water to make the chia "egg" and stir well until the mixture thickens and becomes gel-like. Pour the chia egg into a large mixing bowl and add in the rest of the ingredients, stirring well until a moist and thick dough is formed. Be sure to stir very well, practically kneading the dough with a spoon or spatula until no clumps remain.
- Scoop the dough by heaping tablespoons, then use your hands to roll them into balls. These dinner rolls will be smaller than traditional rolls, but if you make them much larger they will not cook thoroughly. Bake at 350F for 35 to 40 minutes, until the rolls feel dry on the outside and the bottoms are lightly golden. Allow the rolls to cool for at least 15 minutes before serving, as the centers will continue to cook a bit after the pan is removed from the oven.
- These rolls will dry out if left out for too long, so be sure to store any leftovers in a sealed container to retain their texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 9g | 3% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Sodium | 108mg | 5% |
| Potassium | 4mg | 0% |
| Fiber | 2g | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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