Ingredients

The following ingredients have 20 Servings
  • 4 cups Paleo flour (1½ cup almond flour, 1 cup arrowroot flour, 1 cup coconut flour, ½ cup tapioca flour)
  • 1 teaspoon sea salt
  • 2 teaspoons rapid yeast/instant yeast
  • 1 cup unsweetened almond milk (or coconut milk)
  • ¼ cup unsalted butter, softened
  • ¼ cup avocado oil
  • 2 eggs, whisked
  • ¼ cup maple syrup
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons unsalted butter

Instruction

  • Line baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the Paleo flour and salt.
  • In the middle of the flour mixture, poke a hole and add the yeast into the center.
  • Warm the nut milk a little bit (too hot and it will kill the yeast) and pour over the yeast.
  • Add in the softened butter, avocado oil, eggs, maple syrup and apple cider vinegar all at once and continue stirring. Stir until the mixture becomes dough-like, around 3 minutes. It should be sticky. Use a scraper to ensure all the flour is mixed properly.
  • Using a large spoon or even an ice cream scooper, scoop out the dough two tablespoons at a time and roll into balls. Place the balls of dough on the prepared baking sheets. Use a solid spatula to flatten the top a bit.
  • Cover the rolls with a clean kitchen towel and in a warm place. Allow rolls to rise for about 1 hour.
  • Preheat oven to 350 F when that hour is almost up.
  • Place rolls in oven and bake for 30 minutes. All ovens are different so don’t remove from oven until golden brown.
  • Brush the rolls with melted butter, remove from the pan and allow to cool for 10 minutes before serving.
  • Store leftovers in an airtight container store in an air-tight container. Reheat before serving.