Rosemary-Onion Dinner Rolls

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Course All Recipes, Bread, Sides, Snacks
Cuisine 1:1 Ratio, All
Servings 12 rolls
Calories 154 kcal


  • 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


  • 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.
  • Optional: Before baking, sprinkle a few poppy seeds or crushed minced onion on top.
  • 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.



Calories: 154kcalCarbohydrates: 6gProtein: 6gFat: 13gSodium: 83mgFiber: 4g
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