Friday, May 2, 2014

Perfect Dinner Rolls -- Low Carb, Wheat/Grain & Gluten Free

This evening we had an absolutely delicious dinner with very minimum effort. We had Lasagna w/ Grain-free Noodles and Perfect Dinner Rolls. The lasagna we enjoyed this evening was actually the last 2 pieces of lasagna left from our Christmas dinner that I had wrapped and frozen. Believe it or not, it was just as delicious this evening as it was 4 months ago! I had frozen four pieces; two of them we ate 6 weeks later and these last two pieces we enjoyed four months later! To go with our lasagna, I whipped up a quick batch of Perfect Dinner Rolls. These little rolls are delicious (you will swear you are eating soft whole wheat rolls). I used the basic dough I recently created for my hot dog rolls (minus the dry mustard). I removed the rolls a couple minutes before they were done and brushed them with melted butter and sprinkled lightly with coarse salt and popped them back into the oven for another couple minutes until they were golden brown. They were amazing!

This dough creates bread that is the closest to regular bread that I have tasted in almost 2 years. It's quick and simple to make and doesn't use a bunch of odd ingredients. I add a tiny bit of sweetener because it give the bread that natural subtle hint of sweetness found in regular whole wheat type breads. If you are Paleo, you can use a little stevia or your favorite sweetener (equivalent in sweetness to about 2 tablespoons of sugar). It doesn't make it sweet, but simply gives it a subtle undertone. I like to use a little Swerve because that is my personal favorite low carb sweetener. I snapped a few photos as well as the easy peasy recipe. For any of you looking to make meals ahead of time and freeze, I can attest that this lasagna freezes and reheats well for up to 4 months. Here is the link to the lasagna recipe: Lasagna w/ Grain-Free Noodles. The recipe for my Perfect Dinner Rolls is below. There is nothing about my meal this evening that appears to be wheat, grain and gluten-free and nothing about it that tastes that way either. Now THAT is what I call win/win!  Enjoy! 

Before baking
After baking
Before baking
After baking

Perfect Dinner Rolls: Wheat/Grain & Gluten-Free
Makes about 1 dozen


3 tablespoons coconut flour, sifted

3/4 cup blanched almond flour
3/4 cup PLUS 2 tablespoons golden ground flaxseed
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon sea salt, or to taste
Sweetener equivalent to 2 tablespoons sugar (stevia or granular Swerve)
3 large eggs 
1/2 cup buttermilk
3 tablespoons olive oil
1/2 teaspoon apple cider vinegar
2 tablespoons melted butter
Optional: coarse salt, poppy seeds, sesame seeds, for sprinkling on top


Preheat oven to 350 degrees F.  

In a medium sized bowl, mix first 7 ingredients together with a whisk to help break up any lumps.

In a small bowl, beat eggs, buttermilk, olive oil and vinegar together. Mix wet ingredients into dry ingredients until combined and a thick dough is formed.  

On a greased or parchment paper lined baking sheet, use a 3-tablespoon sized retractable scoop to place individual scoops of dough on baking sheet, spacing approximately 1 inch apart. Using slightly moistened finger tips, gently smooth each scoop of dough until evenly rounded. Let dough sit about 5 to 10 minutes to rise slightly. 

Bake for approximately 16 minutes or until almost done. Remove from oven; brush each roll with melted butter and if desired, lightly sprinkle with a slight pinch of coarse salt, poppy seeds or sesame seeds. Return to oven and bake an additional 2 minutes or until golden. Serve warm with butter, if desired. 

*If desired, herbs or shredded cheese can be mixed into dough before baking.



Sami said...

Very easy recipe, I have just printed it and I'm going to make them for dinner. I don't have buttermilk now, but I have found out that you can make it with milk and lemon juice. Done!

Sami said...

I have baked them, and eaten 4 of them with butter! Very nice!! Thanks for the recipe.

Gourmet Girl Cooks said...

Hi Sami! So glad you enjoyed them. They are so simple to make...and really taste like bread -- I enjoyed them lightly toasted with my eggs this morning (from my hot dog bun version from earlier in the week). Glad you like them. :-)

Anonymous said...

Perfect is the correct word for your recipe for these rolls! We love them. My husband eats regular bread and rolls, but is always complaining that the hamburger rolls get slimy and mushy with all of the stuff he puts on his burger. Not these! Held up perfect and stayed in place. Thanks for all of your recipes and great pictures.

Gourmet Girl Cooks said...

Thanks so much -- so glad your "regular bread eating" husband like these, too! Same here with my hubby -- he eat the "regular stuff" as well and loved these, too! :-)

Unknown said...

I just made these, they didn't come put as golden brown as yours,I'm going to guess its because I used regular flax seed meal rather than golden. Doe that change the taste as well? They are good though. Can't wait to try your biscuits next ! Yum :) Mindy

Gourmet Girl Cooks said...

Hi Miranda -- Yes, using regular brown flax would definitely make your rolls turn out darker. Golden flax is very light golden colored. It is also much milder tasting too, so it would taste different as well. Some people that don't care for the taste of regular flax actually like the taste of the golden because it is so mild. It's really personal preference though. Not sure if you belong to Sam's Club or Costco -- if you do, you can find a 3-lb bag of organic flax meal there for about $6.99 which is a great price and it lasts forever. Hope you enjoy the biscuits. My favorites are my Cheddar Black Pepper as well as my Buttermilk Biscuits (improved version). :-)

Miranda Wolff said...

Thank you GG, I do belong to Costco, I haven't seen it but will be on the look out for it. I will look forward to trying both your bisquits!

Gourmet Girl Cooks said...

Hope you find it Miranda -- at Costco it's only $6.99 here for a 3-lb bag and I like it the best for flax. :-)

Amber said...

I think these are my new favorite buns. Going to replace the cheddar ones. Still need to try your buttermilk biscuit recipe though.

Gourmet Girl Cooks said...

Hi Amber! I'm so happy you like these. Let me know what you think about the buttermilk biscuits when you get around to trying them. Thanks! :-)

Ginny said...

Just made these for myself. We currently have company and I was planning on having these for my lunch with a salad. We have company at the moment and I fixed a regular pizza for the kids. My two year old and the 16 & 22 year old ate the entire batch! Said it was better than their pizza! Off I go to make some more. Thanks for another great recipe!

Gourmet Girl Cooks said...

Hi Ginny,

Wow...isn't it funny -- you never know what kids will latch on to and like sometimes. Too funny. So glad you are enjoying them. Thanks for letting me know! :-)

Robin said...

I was just wondering if you have figured out the carb count on any of your recipes?

Gourmet Girl Cooks said...

Hi Robin,

Here's the site I use to get the carb count for the entire recipe. You just plug in the ingredients you use and divide it by the number of servings you get.
Some folks like to use :-)

Rebecca said...

Hi, I am new to your site, but love everything I have tried. You have made the transition easier with real recipes that appeal to kids and guys (most of the time)! So, I made these tonight and I knew right away my dough wasn't right, since it was runny and made more like pancake piles. I baked anyway, and they came out just like large pancakes! After reading more closely, it was the flax. I bought from the bulk bins, so it wasn't golden and more like meal. However, they were still very tender and tasty. My daughter and I ate almost all of them with butter smeared on top! Lesson learned, pay attention to the ingredients!

Gourmet Girl Cooks said...

Hi Rebecca,

Thanks so much! I'm glad you were still able to salvage the rolls and that you and your daughter enjoyed them. This dough is quite thick when I make it (it stands up in balls of dough on its own). Hope it turns out better and thicker for you next time. I'm so glad you've enjoyed what you've made so far. Thanks for letting me know! :-)

Anonymous said...

This recipe is wonderful!!! Thank you so much for sharing.