Well I didn’t get a post in last week cause I was slack (actually I got addicted to Minecraft!) and though I’d mostly written it I forgot to post it but that’s ok cause it gave me a chance to add to it.
Last week I did do some experimenting with apricot logs for a paleo dessert platter coming up in a few weeks which went well and I’ll share that then so keep an eye out. Also my son had a school assignment on mixtures so we made some Paleo Honeycomb for his class which they all loved! This week’s post though is about Dinner Rolls
We use these rolls for curries and soups and non-paleo people love them too. We’ve even used the recipe for burger rolls and pizza bases as well.
So Lets get a ROLL on.
Again, this is a recipe my wife found online for me to try and if I could credit the inventor I would but I don’t know who that was. We use this recipe not just for dinner rolls but pizza bases as well which is great because homemade pizza was a regular meal for us before going paleo and something we really miss. We do still miss the cheese on it though.
This is another good beginners recipe because not too much can go wrong. The recipe uses arrowroot/ tapioca flour, coconut flour, salt, light olive oil, warm water and an egg. The tricky parts are getting the dough to the right consistency and getting the air into the egg to help them rise.
Are you ready to rock? Are you ready to ROLL?
Preheat your oven to 180C or 350F, either one it doesn’t matter you should get the same result.
In a mixing bowl add all the dry ingredients. Tapioca, coconut and salt and using a whisk mix them together till combined.
Next whisk you egg so that its light and fluffy, this with the water is what makes the rolls rise.and hold their shape.
Add the water and oil to the dry ingredients and mix through- tapioca like cornflour likes to clump when it gets wet so make sure you mix it well to break the clumps up.
Lastly fold in the whisked egg. If the mix seems really wet add more coconut flour a tablespoon at a time till you get a thick consistency – it won’t be a dough like a bread dough more like a thick paste.
I then use a spatula it dollop the mix onto a tray lined with baking paper (just for easy cleanup). You can make your rolls round by rolling them if you like just add some tapioca flour to your hands to stop it sticking or form them once there on the tray. I really like the rustic look from dolloping and the rough bits at the top are a little crunchy.
These are best served warm straight out of the oven and used for dipping into curries and soups or just as an accompaniment to a meal. They can be used over the next couple of days but tend to get heavy and soft over time so best eaten the same day.
Tips and Tricks
- Use Light olive oil – the first few times we made them with extra virgin but the oil’s flavour was too overpowering.
- I’ve tried once to make larger rolls for hamburgers and it wasn’t a huge success but it wasn’t a total failure either. I probably just need more practice.
- With the pizza bases spread the dough out thin and flat, place another tray on top this will help stop the dough rising too much. About 1/2 of the way through cooking take it out and flip it over this helps to get a nice flat base especially if you aren’t using a top tray.
And that’s it easy, delicious and versatile paleo bread dough that is a hit at the table with paleo and non-paleo alike. The recipe is down below.
Thanks for Readin’
Paleo Dinner Rolls
1 Cup Tapioca / Arrowroot flour
1/3 cup Coconut Flour
1/2 cup light olive oil
1/2 cup warm water
1 egg whipped
Add all the dry ingredients and mix well
Next add the warm water and oil
Finally add the egg that has been whipped
Combine all the ingredients to form a thick paste. if the dough is to wet add more coconut flour till you get the required consistency.
Using a spatula or serving spoon dollop the dough onto a tray, or roll them into balls.
Put them into the oven for approximately 35min.
Best served warm out of the oven.
Yields about 10 Dinner Rolls