Paleo Dinner Rolls
These Paleo Dinner Rolls are not only easy to make but also gluten-free, grain-free, and SO delicious. They are soft, fluffy, and packed with flavor. A perfect fool-proof recipe for an easy weeknight dinner, or holiday gathering!
What are paleo dinner rolls?
Paleo dinner rolls are a wholesome alternative to traditional bread rolls, made without grains, dairy, or refined sugars. Instead, they use natural ingredients like almond flour, coconut flour, and eggs. Whether you’re following a paleo diet or just looking to reduce gluten in your diet, these rolls are a fantastic option for any dinner table.
You will love these because they are…
- GRAIN-FREE – made with almond flour and coconut flour!
- PACKED WITH NUTRITION – no refined grains or sugars
- VERSATILE – You can serve them with so many things like soups, chili, or alongside a chicken dinner.
Ingredients
- Almond Flour
- Coconut Flour
- Dried Sage
- Baking soda
- Salt
- Eggs
- Honey
- Apple Cider Vinegar
- Coconut Oil
- Almond Milk
How to Make Easy Paleo Dinner Rolls
Step 1
Preheat the oven to 350 degrees. In a large bowl, combine almond flour, coconut flour, sage, salt, and baking soda. Whisk to combine.
Step 2
In a smaller bowl, combine the honey, vinegar, coconut oil, and eggs. Whisk to combine, then pour wet ingredients into dry ingredients and whisk until you have a smooth batter.
Step 3
Spray a muffin tin with non-stick cooking spray, and then spoon the batter into the muffin tin, filling 3/4 of the way up.
Step 4
Bake for 12-15 minutes, until lightly golden on top. After you remove them from the oven, let them cool for 5 minutes before removing them from the pan.
Tips & Tricks for Perfect Dinner Rolls
Don’t overmix – Make sure you don’t overmix the batter, this will make them more dense. Whisk until just combined.
Try different flavors – You don’t have to use sage, you can use any dried herb you want! Or even add garlic powder or nutritional yeast for an extra savory flavor.
How to Store
These paleo dinner rolls will stay fresh in an airtight container in the fridge for 5 days. Or store them in the freezer for up to 3 months.
What to Serve With These Delicious Rolls!
You can easily serve these rolls alongside your favorite soups, stew, and chili recipes! They are absolutely delicious with a little smear of butter. And you can even use them as a base for mini sandwiches! I have used leftover chicken to make sliders the next day!
Paleo Dinner Rolls
Ingredients
- 1.5 cups almond flour
- 2 tbsp coconut flour
- 1 tsp dried sage
- 1/4 tsp salt
- 1 tsp baking soda
- 2 eggs
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 1/4 cup melted coconut oil
- 1/2 cup unsweetened almond milk (or any unsweetened non-dairy milk)
Instructions
- Preheat the oven to 350 degrees. In a large bowl, combine almond flour, coconut flour, sage, salt, and baking soda. Whisk to combine.
- In a smaller bowl, combine the honey, vinegar, coconut oil, and eggs. Whisk to combine, then pour wet ingredients into dry ingredients and whisk until you have a smooth batter.
- Spray a muffin tin with non-stick cooking spray, and then spoon the batter into the muffin tin, filling 3/4 of the way up.
- Bake for 12-15 minutes, until lightly golden on top. After you remove them from the oven, let them cool for 5 minutes before removing them from the pan.
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Your husband cannot stop RAVING about these rolls! And I have to say… he was reluctant at first, but he did share a small piece… DELICIOUS!!
NICE JOB CANDACE! This website is awesome! Can’t wait to see what’s next!
I’ve been looking for a good paleo muffin recipe that not only goes well w/dinner but also lunches for my hubby, I’ve got the muffins in & also a whole chicken for dinner. I added more spices, crushed dried tyme, herbs de france, the muffin smell & look wonderfu 🙂
I’m so glad you made them! I’m going to have to try those herbs the next time I make them 🙂 If your hubby is anything like mine, he will love them too 🙂
Well, the herb muffins was a huge hit, hubby said dinner reminded him of the holidays, chicken, sweet potatos & of course the wonderful herb muffins. Our oldest wants to know if the muffins would work for a stuffing? We’ll give it a test run. Thanks again for the good recipe 🙂
That sounds delicious! I’m so glad everyone liked them! And it does work in a stuffing. Go to my recipe page, and look under the bread category, you will find the ‘grain-free Thanksgiving stuffing’. It was a hit with my husband 🙂
Hi Candace, thanks for posting so many wonderful paleo recipes! My husband hasn’t eaten any bread in almost two months, after I made your herb muffins he was walking around the house eating ’em & saying, “they taste sooooo good” & now wants to know when I’ll be making more 🙂
Can you give me the nutritional value of the Paleo Herb Dinner Rolls. I need to know how many calories. Thank you.
Hi Linda, I calculated up all of the ingredients, and there are roughly 160 calories per roll. 162, to be exact 🙂
Can these be made not in a muffin tin? I was hoping to have rolls for thanksgiving
The batter is pretty wet, not exactly like dough. So you won’t be able to roll it out and make rolls. The muffin form is always a hit though 🙂
You mention baking this recipe in a loaf pan in another recipe (for stuffing). I like this idea. How long? Same temperature (350)? Thanks!!
It will take somewhere between 30-40 minutes (at 350) in a loaf pan, so I would check it at about 35 minutes to see it the center is done 🙂
I decided to make the Herb dinner rolls to take to our Thanksgiving family gathering. I followed your recipe to the T, however, in my mind, I did question why the recipe called for 1 1/2 tablespoons of sage. I thought that was may too much, but then, I followed the recipe. I knew as soon as I began mixing the dough that the amount of sage was wrong. The ‘rolls’ (which are more like muffins) were no where near what your photo shows.
Needless to say, the rolls were not a hit, however, being polite, they did eat them. I give this recipe a big thumbs down.
Hi Sydni, oh my gosh, I am SO sorry about that. There must have been a typo because it is supposed to be 1.5 teaspoons (not tbsp). This has been one of the most popular recipes on my site, so I guess other people didn’t catch the typo or just didn’t put as much sage. Again, I am so sorry! I am going to fix the problem right now, thank you for letting me know. I really hope you try making the recipe again so that you can see how it really is a thumbs up.
Thank you, Candace! I totally appreciate your taking the time to respond to my comment. I will try the recipe again with the correct amount.