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Paleo Pumpkin Dinner Rolls

Course Appetizer, Dinner, Side Dish


  • 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


  1. Preheat oven to 350 degrees F.
  2. Combine the tapioca flour, 1/2 cup coconut flour, salt, and nutmeg in a large bowl. 
  3. 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.
  4. 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. 
  5. 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.