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
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.