Grain-Free Crusty Rolls
I initially made these rolls as a hamburger bun for a Chili Lime Chicken Burger, but have now used them for a variety of sandwich recipes. They are a very versatile roll and taste great toasted with burgers, deli sandwiches, and even as the base to a great Eggs Benedict.
They’re easy to make and you probably already have all of the ingredients in your kitchen. Because they’re a little more dense than your typical hamburger bun, I like to make my rolls thin so the bread doesn’t overpower the meat. Like most bread, they’re best fresh out of the oven, but you can toast them the next day to enhance the flavor.
| Ingredients (makes 4 buns) 1-3/4 cups almond flour 1 tablespoon coconut flour 1/4 teaspoon salt 1/2 teaspoon baking soda 1/4 cup unsalted butter, softened (or coconut oil) 2 eggs, separated 1/2 teaspoon honey 1 teaspoon virgin olive oil + 1/2 teaspoon course salt |
Directions
Preheat oven to 350 degrees.
Combine the dry ingredients in a large bowl. Add the wet ingredients and mix until just combined.
Beat the egg whites in a separate bowl until soft peaks form. Fold the egg whites into the dough, then divide into four balls.
Place the dough balls onto a cookie sheet lined with parchment paper, then use the palm of your hand to lightly flatten the balls.
Brush with olive oil, then sprinkle with course salt.
Bake at 350 degrees for 15 minutes.
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[...] used my grain-free crusty dinner roll as the hamburger bun, which was so much better than wrapping the burger in lettuce or eating it [...]
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[...] do) 1/2 garlic clove, crushed pinch of salt and pepper 1 recipe for coconut oil hollandaise sauce 2 crusty dinner rolls, toasted [...]
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[...] makes 8-10 buns. Approximate preparation and cooking time: 35 minutes. Inspired by recipes from Against All Grain and Paleo Comfort Foods by Julie and Charles [...]
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[...] I think this recipe beats out our old rolls that we used to use as hamburger buns. They were good, but they crumbled when you ate a big juicy [...]
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[...] month I made these grain free rolls and they were spectacular! They were hard to make look like a perfect roll, but we didn’t [...]
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[...] Italian fagioli soup with grain-free crusty rolls [...]
Just love these ingredients!! These little rolls look amazing. I like how you used egg whites – very cleaver! I usually serve a muffin during soup night, may have to mix things up a bit and present these pretty little rolls.
Hugs,
–Amber
Has anyone frozen the rolls before? I”d love to use them as needed?
I made these a few weeks ago and they were wonderful. I had one split open and spread with slices of avocado & bacon, one spread with coconut butter & eaten with that lovely lamb stew you inspired me to make, the 3rd one was split & toasted under the broiler & spread with egg salad. They were all delicious! The last one became the base for eggs benedict. It was so-so, the texture not quite right, but I think if I split & toast it the next time, I’ll like it better.
All in all, an excellent recipe! Thanks again for all you do. I hover at your site daily, drooling & fantasizing over what to try next.
Terri
Tried these last night and they were delicious though they fell apart/crumbled. Made them for the chili lime chicken burgers, so we just ate them with a fork LOL I used baking powder instead of baking soda, perhaps that was the cause? The other two things that maybe affected my outcome was I do think I worked with the dough too much (I initially had four very different sized balls LOL so kept taking from one to add to another…), and maybe I could’ve left them in longer in the oven? The edges were golden brown but not the entire bun like the ones in your picture. I’m new to baking, especially breads so I don’t really know how all this stuff works/affects the baked good, but bottom line, THEY WERE YUMMY! Thank you!
Yes baking soda and baking powder are actually quite different. The dough can’t really be overworked since there’s no gluten present but I suppose your hands could warm up the oil too much. They should be browned all over
To be clear, the 1/2 teaspoon of olive oil – is that part of the wet ingredients for the dough or is that just to brush the “buns”?
I love all your recipes and the inspiration you provide to not only eat healthy but eat well. Thanks so much!
These look fantastic I’m definitions going to try them with the chilli lime chicken burger;) Please could you advise how I can substitute the eggs though for egg intolerance? Thank-you!