Rosemary Garlic Dinner Rolls

Who doesn’t love a good dinner roll or piece of bread with dinner? Eating bread on a Paleo diet is pretty much impossible until now. I made Rosemary Garlic Dinner Rolls that are crunchy on the outside and soft and fluffy on the inside.

HOW TO MAKE GRAIN-FREE DINNER ROLLS

• The first step in making these Rosemary Garlic Dinner Rolls is to combine coconut milk, water, butter, fresh rosemary, garlic powder and salt in a saucepan until boiling.
• Next, tapioca starch and coconut flour are added and mixed until a dough ball forms. The dough ball is added to a stand mixer and spins around in the bowl for a minute to cool off.
• Next, eggs are added to the dough one at a time until the dough becomes nice and smooth. At first, the dough may look lumpy and look like the eggs are not mixing. Continue to mix and after about a minute, the dough will come together and look sticky. Sticky is good!
• Lastly, the dough is brushed with an egg wash and placed on a baking tray. The rolls are baked at 425 degrees for 20-25 minutes. The high temperature allows the dough to rise rapidly. After the twenty minutes, the oven temperature is lowered to 325 and continued to bake for about 45 minutes. The low temperature will help dry out the dinner rolls and make them spongy.