Rosemary-Onion Dinner Rolls

Rosemary-Onion Dinner Rolls
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Rosemary-Onion Dinner Rolls
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
12rolls
Servings
12rolls
Ingredients
  • 2 TBSP coconut flour
  • 2/3 cup almond flour
  • 1 cup + 2 TBSP flax meal (use golden flax for the lightest roll)
  • 1/4 tsp salt
  • 2 1/2 tsp Baking powder
  • 1 tsp onion powder
  • 1 1/2 tsp crushed dried rosemary (or 1 1/2 TBSP fresh, chopped rosemary)
  • 4 eggs, beaten
  • 3/4-1 cup water
  • 4 TBSP olive oil
Servings: rolls
Units:
Ingredients
  • 2 TBSP coconut flour
  • 2/3 cup almond flour
  • 1 cup + 2 TBSP flax meal (use golden flax for the lightest roll)
  • 1/4 tsp salt
  • 2 1/2 tsp Baking powder
  • 1 tsp onion powder
  • 1 1/2 tsp crushed dried rosemary (or 1 1/2 TBSP fresh, chopped rosemary)
  • 4 eggs, beaten
  • 3/4-1 cup water
  • 4 TBSP olive oil
Servings: rolls
Units:
Instructions
  1. Preheat oven to 350º. Grease loaf pan or muffin pan with some olive oil. Beat the eggs, 4 T. olive oil and 1/2 c. of the water in a large mixing bowl. Measure all dry ingredients on top of the egg mixture and stir/beat well. Batter will be quite stiff. Gradually add more water in small increments and beat after each addition until batter is smooth/soft enough to be spooned into muffin pans. I used a square muffin pan making these. You want it fairly thick! Spoon into muffin cups nearly full, as these don’t rise too much. I actually used a square muffin pan, with 1″ deep wells.
  2. Optional: Before baking, sprinkle a few poppy seeds or crushed minced onion on top.
  3. Pop into 350º oven for about 20 minutes (30-40 minutes for a single loaf of bread). Cool slightly before attempting to remove them from the pan.
Recipe Notes

Nutrition Facts
Rosemary-Onion Dinner Rolls
Amount Per Serving
Calories 154 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Sodium 83 mg 3%
Total Carbohydrates 6g 2%
Dietary Fiber 4g 16%
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

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