Perfect Dinner Rolls -- Low Carb, Wheat/Grain & Gluten Free

This evening we had an absolutely delicious dinner with very minimum effort. We had Lasagna w/ Grain-free Noodles and Perfect Dinner Rolls. The lasagna we enjoyed this evening was actually the last 2 pieces of lasagna left from our Christmas dinner that I had wrapped and frozen. Believe it or not, it was just as delicious this evening as it was 4 months ago! I had frozen four pieces; two of them we ate 6 weeks later and these last two pieces we enjoyed four months later! To go with our lasagna, I whipped up a quick batch of Perfect Dinner Rolls. These little rolls are delicious (you will swear you are eating soft whole wheat rolls). I used the basic dough I recently created for my hot dog rolls (minus the dry mustard). I removed the rolls a couple minutes before they were done and brushed them with melted butter and sprinkled lightly with coarse salt and popped them back into the oven for another couple minutes until they were golden brown. They were amazing!

This dough creates bread that is the closest to regular bread that I have tasted in almost 2 years. It's quick and simple to make and doesn't use a bunch of odd ingredients. I add a tiny bit of sweetener because it give the bread that natural subtle hint of sweetness found in regular whole wheat type breads. If you are Paleo, you can use a little stevia or your favorite sweetener (equivalent in sweetness to about 2 tablespoons of sugar). It doesn't make it sweet, but simply gives it a subtle undertone. I like to use a little Swerve because that is my personal favorite low carb sweetener. I snapped a few photos as well as the easy peasy recipe. For any of you looking to make meals ahead of time and freeze, I can attest that this lasagna freezes and reheats well for up to 4 months. Here is the link to the lasagna recipe: Lasagna w/ Grain-Free Noodles. The recipe for my Perfect Dinner Rolls is below. There is nothing about my meal this evening that appears to be wheat, grain and gluten-free and nothing about it that tastes that way either. Now THAT is what I call win/win!  Enjoy! 

Before baking

After baking

Before baking

After baking

Perfect Dinner Rolls: Wheat/Grain & Gluten-Free
Makes about 1 dozen

Ingredients:

3 tablespoons coconut flour, sifted
3/4 cup blanched almond flour
3/4 cup PLUS 2 tablespoons golden ground flaxseed
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon sea salt, or to taste
Sweetener equivalent to 2 tablespoons sugar (stevia or granular Swerve)
3 large eggs 
1/2 cup buttermilk
3 tablespoons olive oil
1/2 teaspoon apple cider vinegar
2 tablespoons melted butter
Optional: coarse salt, poppy seeds, sesame seeds, for sprinkling on top

Directions:

Preheat oven to 350 degrees F.  

In a medium sized bowl, mix first 7 ingredients together with a whisk to help break up any lumps.

In a small bowl, beat eggs, buttermilk, olive oil and vinegar together. Mix wet ingredients into dry ingredients until combined and a thick dough is formed.  

On a greased or parchment paper lined baking sheet, use a 3-tablespoon sized retractable scoop to place individual scoops of dough on baking sheet, spacing approximately 1 inch apart. Using slightly moistened finger tips, gently smooth each scoop of dough until evenly rounded. Let dough sit about 5 to 10 minutes to rise slightly. 

Bake for approximately 16 minutes or until almost done. Remove from oven; brush each roll with melted butter and if desired, lightly sprinkle with a slight pinch of coarse salt, poppy seeds or sesame seeds. Return to oven and bake an additional 2 minutes or until golden. Serve warm with butter, if desired. 

*If desired, herbs or shredded cheese can be mixed into dough before baking.