Giving up bread is one of the hardest parts of going Paleo, especially around the holidays when homemade dinner rolls appear on every table. Luckily, you don’t have to miss out with this easy recipe for pumpkin dinner rolls. Canned pumpkin make them moist and soft, while a combination of tapioca and coconut flour keep them grain free.
Paleo Pumpkin Dinner Rolls
Ingredients
- 2 cups tapioca flour
- 1/2 cup Coconut flour plus more as needed
- 1 tsp Salt
- pinch Nutmeg
- 1/4 cup warm water
- 1/2 cup Pureed pumpkin
- 1/2 cup olive oil
- 2 Eggs beaten
Instructions
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Preheat oven to 350 degrees F.
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Combine the tapioca flour, 1/2 cup coconut flour, salt, and nutmeg in a large bowl.
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Whisk the water, pumpkin, and olive oil together and add it to the flour mixture. Mix well and allow to stand for 5 minutes. Add the eggs.
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At this point, the mixture should be a thick and sticky dough. If it is too thin, add more coconut flour, 1 tablespoon of a time, letting stand for a minute or so between additions.
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Spray a muffin tin lightly with cooking spray. Roll the dough into 12 balls and fill each tin. Slash the top of each roll with a sharp knife. Bake for 30-40 minutes, until tops are lightly browned. Rolls are best served warm.
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